This pie is a sixties rendition of the grasshopper cocktail, which can
have a crust of either cookie /graham cracker crumbs or served in chocolate
shells for an elegant dessert. Grasshopper pie is served chilled.
For the crust:
1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
1/4 cup sugar
1/2 stick (1/4 cup) unsalted butter, melted
You can also use mini chocolate shells available from Roland Foods, or
thin chocolate wafer cookies.
For the filling:
1 1/2 teaspoons unflavored gelatin
1 1/3 cups well-chilled heavy cream
1/4 cup sugar
1/4 cup green crème de menthe
1/4 cup white crème de cacao
4 large egg yolks
One each white and mint-flavored chocolate bar (Ghirardelli mint chocolate
is available at specialty foods shops) grated for garnish
Make the crust:
In a bowl stir together the wafer crumbs, the sugar, and the butter until
the mixture is combined well, pat the mixture onto the bottom and up the
side of a buttered 9-inch pie plate, and bake the crust in the middle
of a preheated 450°F. oven for 5 minutes. Let the crust cool.
Make the filling:
In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let
it soften for 5 minutes. Whisk in the sugar, the crème de menthe,
the crème de cacao, and the egg yolks, set the bowl over a saucepan
of simmering water, and cook the mixture, whisking constantly, until it
registers 160°F. on a candy thermometer. Transfer the bowl to a larger
bowl of ice and cold water and stir the mixture until it is cooled and
thickened. In another bowl beat the remaining 1-cup cream until it holds
stiff peaks and fold it into the crème de menthe mixture thoroughly.
the filling into the crust. If using mini shells or chocolate wafer cookies
use a melon ball scoop to makes balls of filling. Chill the pie until
is set (3 hours for large pie, 1 hour for mini shells). Sprinkle the pie
with the grated chocolate.