Ingredients with Measurements:
- 1 ½ cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 1 ½ cups mini marshmallows
- 1/3 cup whole milk
- 1/4 cup crème de menthe liqueur
- 1/4 cup crème de cacao liqueur
- 1 1/2 cups heavy cream
- 1/2 cup sweetened shredded coconut flakes
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Mixing bowls
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix well.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes. Let cool.
4. In a saucepan, combine the mini marshmallows and whole milk. Cook over low heat, stirring constantly, until the marshmallows are melted and the mixture is smooth.
5. Remove from heat and stir in the crème de menthe and crème de cacao liqueurs.
6. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
7. Fold the marshmallow mixture into the whipped cream until well combined.
8. Pour the mixture into the cooled pie crust.
9. Sprinkle the shredded coconut flakes on top of the pie.
10. Chill the pie in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
One 9-inch pie, serves 8
Nutritional information:
Calories per serving: 425
Total fat: 29g
Saturated fat: 18g
Cholesterol: 85mg
Sodium: 170mg
Total carbohydrates: 37g
Dietary fiber: 2g
Sugar: 25g
Protein: 3g
Substitutions for ingredients:
- Instead of chocolate cookie crumbs, you can use graham cracker crumbs or Oreo cookie crumbs.
- If you don't have crème de menthe or crème de cacao liqueurs, you can substitute with peppermint extract and chocolate syrup, respectively.
- Instead of sweetened shredded coconut flakes, you can use unsweetened coconut flakes or omit the coconut altogether.
Variations:
- You can add chopped chocolate or chocolate chips to the pie filling for extra chocolate flavor.
- Instead of a pie, you can make individual grasshopper pies in small jars or ramekins.
- You can use green food coloring to give the pie a more vibrant green color.
Tips and tricks:
- Make sure to let the pie cool completely before adding the filling to prevent the crust from becoming soggy.
- Use a spatula to gently fold the marshmallow mixture into the whipped cream to avoid deflating the cream.
- Toast the coconut flakes in a dry skillet over medium heat for a few minutes before adding them to the pie for extra flavor and texture.
Storage instructions:
- Store the grasshopper pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Grasshopper pie is best served chilled, so there is no need to reheat it.
Presentation ideas:
- Serve the grasshopper pie on a decorative pie plate or cake stand.
- Garnish the pie with fresh mint leaves or chocolate shavings.
Pairings:
- Serve the grasshopper pie with a cup of coffee or hot chocolate.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the pie filling is too runny, try whipping the heavy cream for a few more minutes until it forms stiff peaks.
- If the pie crust is too hard, try reducing the baking time by a few minutes.
Food safety advice:
- Make sure to use pasteurized eggs if you are making your own pie crust.
- Keep the pie refrigerated until ready to serve to prevent the growth of bacteria.
Food history:
- Grasshopper pie is a classic dessert that originated in the United States in the 1950s. It is named after the green color of the crème de menthe liqueur used in the recipe.
Flavor profiles:
- Grasshopper pie is a sweet and creamy dessert with a chocolatey and minty flavor. The addition of coconut flakes adds a subtle tropical flavor to the pie.
Serving suggestions:
- Serve the grasshopper pie as a refreshing dessert after a heavy meal or as a special treat for a holiday or celebration.
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