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Grasshopper Pie

fast.cook's picture
Ingredients
  Chocolate cookie crumb pie shell 1 (Purchased / Homemade)
For filling
  Eggs 4 , separated
  Unflavored gelatin 2 Ounce (2 Envelopes)
  Milk 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄8 Teaspoon
  Green creme de menthe 1⁄3 Cup (5.33 tbs)
  White creme de cacao 1⁄3 Cup (5.33 tbs)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Grated chocolate 2 Tablespoon
Directions

GETTING READY
1) Make or buy pie shell. Chill the homemade shell.

MAKING
2) To prepare the filling, in a large bowl of electric mixer warm the egg whites to room temperature for about 1 hour.
3) In top of double boiler add gelatine in milk. Let soften for 3 minutes.
4) Mix egg yolks, 1/2 cup sugar and salt to it. Blend using a rotary beater or fork.
5) Cook and stir over boiling water for 5 minutes until gelatin dissolves.
6) Remove double-boiler top from bottom.
7) Add creme de menthe and creme de cacao into custard mixture.
8) Put double-boiler top in bowl of ice cubes and water.
9) Cool for 10 to 15 minutes stirring occasionally until custard mixture has the consistency of unbeaten egg white.
10) In a medium bowl, whip heavy cream. Chill.
11) Beat egg whites until soft peaks form.
12) Gently beat in remaining 1/4 cup sugar until stiff peaks form.
13) Using a rubber spatula or wire whisk, fold custard mixture into egg whites.
14) Mix whipped cream and 1 or 2 drops food color till blended.
15) Spoon into prepared pie shell.
16) Sprinkle grated chocolate on the edges.
17) Chill for 3 hours until firm.

SERVING
18) Serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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