Ingredients with Measurements:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup cold water
- 1 envelope unflavored gelatin
- 1/4 cup crème de menthe liqueur
- 1/4 cup crème de cacao liqueur
- 2 cups heavy cream
- 1/4 cup powdered sugar
- Green food coloring (optional)
- Chocolate shavings, for garnish
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Medium saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom and up the sides of the pie dish.
4. Bake for 10 minutes, then let cool completely.
5. In a medium saucepan, sprinkle the gelatin over the cold water and let sit for 5 minutes.
6. Heat the gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved.
7. Remove from heat and stir in the crème de menthe and crème de cacao liqueurs.
8. Let the mixture cool to room temperature.
9. In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form.
10. Fold in the cooled gelatin mixture and green food coloring (if using) until well combined.
11. Pour the mixture into the cooled pie crust and smooth the top.
12. Refrigerate for at least 4 hours, or until set.
13. Before serving, garnish with chocolate shavings.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Temperature:
Oven temperature: 350°F
Refrigerator temperature: 40°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 489
Fat per serving: 38g
Saturated fat per serving: 23g
Carbohydrates per serving: 32g
Sugar per serving: 22g
Protein per serving: 4g
Sodium per serving: 141mg
Cholesterol per serving: 118mg
Substitutions for ingredients:
- Chocolate wafer cookies can be substituted for chocolate cookie crumbs.
- White granulated sugar can be substituted for powdered sugar.
- Peppermint extract can be substituted for crème de menthe liqueur.
- Milk or dark chocolate shavings can be substituted for chocolate shavings.
Variations:
- Omit the crème de menthe and crème de cacao liqueurs for a non-alcoholic version.
- Use a graham cracker crust instead of a chocolate cookie crust.
- Add chopped Andes mints to the filling for extra mint flavor.
Tips and tricks:
- Make sure the gelatin mixture is completely cooled before folding it into the whipped cream to prevent the cream from melting.
- For a stronger mint flavor, add more crème de menthe liqueur.
- Use a sharp knife to cut the pie for clean slices.
Storage instructions:
- Store leftover pie covered in the refrigerator 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 platter or cake stand.
- Garnish with fresh mint leaves or whipped cream.
Garnishes:
- Chocolate shavings
- Fresh mint leaves
- Whipped cream
Pairings:
- Coffee or hot chocolate
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Chocolate-covered strawberries
Troubleshooting advice:
- If the gelatin mixture is too hot when added to the whipped cream, it will cause the cream to melt and become runny. Make sure the gelatin mixture is completely cooled before folding it into the whipped cream.
Food safety advice:
- Make sure to use pasteurized eggs if using a homemade whipped cream recipe.
- Store leftover pie covered in the refrigerator to prevent bacterial growth.
Food history:
- Grasshopper pie originated in the United States in the early 20th century and was named for its green color, reminiscent of a grasshopper.
Flavor profiles:
- Rich chocolate flavor with a refreshing mint finish.
Serving suggestions:
- Serve chilled for a refreshing dessert after a meal.
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Taste: Creamy, Minty, Sweet, Chocolaty, Refreshing