Friday, February 4, 2011

The Tipsy Baker: Grasshopper Pie

I've written many a post about the blissful marriage of salty and sweet.  Today, I venture into a pairing just as magical.  Today, I write of boozy desserts.

There are infinite ways of incorporating hooch into dessert.  Some amaretto or Irish cream in the coffee, for example, is a lovely after-dinner drink.  You also have your flaming desserts, like the deceptively easy Bananas Foster.  And then there are the desserts inspired by classic cocktails. 

In that last category, my favorite may just be the Grasshopper Pie.  It's cold and minty and packs a nice little kick.  My mother-in-law makes a mean one, and she was kind enough to share the recipe with me.

Grasshopper Pie

20 chocolate wafer cookies, crushed
1/3 cup butter, melted
2/3 cup milk
24 large marshmallows
2 oz green creme de menthe
1 oz creme de cacao
1 cup heavy cream, whipped

For the crust, combine cookie crumbs and butter in a 9-inch pie plate.  Press evenly into bottom and sides.  Chill.

For the filling, scald milk in the top of a double boiler.  Add marshmallows and continue stirring over low heat until melted.  Remove from heat and cool to room temperature.  Add creme de menthe and creme de cacao.  Fold in whipped cream and pour into prepared crust. 

Place in freezer and allow to chill for at least two hours.

Literate Baker notes:  To make serving easier, fill sink with about an inch of hot water.  Hold pie plate in water for 30 seconds or so.  Be careful not to slosh water into your pie! 

My favorite way to garnish the pie is with chocolate curls.  If you aren't inclined to invest the time in that, some extra cookie crumbs are nice, too.

Unless you're planning to eat more than half the pie, you needn't worry about alcohol content.  Unless, of course, you worry about any alcohol content.  In that case, you can use flavored syrups or even a half teaspoon or so of mint extract and a few drops of green food coloring.

Raise your forks; raise your glasses.  And always...

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