Ingredients with Measurements:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon unflavored gelatin
- 1/4 cup creme de menthe liqueur
- 1/4 cup creme de cacao liqueur
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup mini chocolate chips
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Mixing bowls
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Mix until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust for 10 minutes, then remove from the oven and let cool completely.
5. In a small saucepan, combine the water and unflavored gelatin. Let stand for 5 minutes.
6. Heat the gelatin mixture over low heat, stirring constantly, until the gelatin is dissolved.
7. Remove the saucepan from the heat and stir in the creme de menthe and creme de cacao liqueurs.
8. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Fold in the gelatin mixture and mini chocolate chips.
10. Pour the mixture into the cooled crust and smooth the top.
11. Refrigerate the pie for at least 4 hours, or until set.
12. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 440
Total fat: 30g
Saturated fat: 18g
Cholesterol: 85mg
Sodium: 110mg
Total carbohydrates: 38g
Dietary fiber: 1g
Sugars: 28g
Protein: 4g
Substitutions for ingredients:
- You can use any type of chocolate cookie crumbs for the crust.
- If you don't have creme de menthe or creme de cacao liqueurs, you can substitute with peppermint extract and chocolate syrup, respectively.
- You can use regular-sized chocolate chips instead of mini chocolate chips.
Variations:
- Instead of using chocolate cookie crumbs for the crust, you can use graham cracker crumbs or Oreo cookie crumbs.
- You can add a layer of whipped cream on top of the pie before serving.
- You can sprinkle additional mini chocolate chips on top of the pie before serving.
Tips and tricks:
- Make sure the crust is completely cooled before adding the filling.
- Use a metal mixing bowl and chill it in the freezer for a few minutes before whipping the cream to help it whip faster.
- If the pie is not setting, you can place it in the freezer for 30 minutes to help it firm up.
Storage instructions:
Store the pie in the refrigerator, covered, for up to 3 days.
Reheating instructions:
This pie is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
Garnish the pie with fresh mint leaves or additional mini chocolate chips.
Pairings:
This pie pairs well with a cup of coffee or a glass of milk.
Suggested side dishes:
This pie is rich and decadent on its own, but you can serve it with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
If the pie is not setting, make sure the gelatin is completely dissolved before adding it to the whipped cream mixture.
Food safety advice:
Make sure to refrigerate the pie immediately after making it and do not leave it at room temperature for more than 2 hours.
Food history:
Grasshopper pie is a classic dessert that originated in the United States in the 1950s. It is typically made with creme de menthe and creme de cacao liqueurs, which give it its signature green color and mint-chocolate flavor.
Flavor profiles:
This pie has a rich chocolate flavor with a hint of mint from the creme de menthe liqueur.
Serving suggestions:
Serve this pie as a dessert after a dinner party or as a special treat for a holiday gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Creamy, Minty, Chocolatey