Grasshopper Pie is a classic, vibrant dessert that balances the cool freshness of mint with the rich depth of chocolate. The star of this dish is the luscious filling, made by folding whipped heavy cream into a delicate custard infused with crème de menthe and crème de cacao. This creates a light, airy texture that melts in your mouth, contrasting beautifully with the crunchy, buttery chocolate wafer crust. ItâÂÂs an elegant yet approachable treat, perfect for summer gatherings, holidays, or whenever you crave something sweet and sophisticated. Because it requires no baking for the filling, itâÂÂs surprisingly simple to assemble, relying on chilling time to set. Serve it slightly chilled for the best texture, garnished with a dusting of grated chocolate for a touch of visual flair.
Grasshopper Pie
Description
Grasshopper Pie is a classic, vibrant dessert that balances the cool freshness of mint with the rich depth of chocolate. The star of this dish is the luscious filling, made by folding whipped heavy cream into a delicate custard infused with cr&# 195;¨me de menthe and crème de cacao. This creates a light, airy texture that melts in your mouth, contrasting beautifully with the crunchy, buttery chocolate wafer crust. ItâÂÂs an elegant yet approachable treat, perfect for summer gatherings, holidays, or whenever you crave something sweet and sophisticated. Because it requires no baking for the filling, itâÂÂs surprisingly simple to assemble, relying on chilling time to set. Serve it slightly chilled for the best texture, garnished with a dusting of grated chocolate for a touch of visual flair.Ingredients
Directions
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Preheat oven to 450ðF (230ðC).
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In a medium bowl, combine the chocolate wafer crumbs, sugar, and softened unsalted butter.
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Mix until the crumbs are evenly moistened and the mixture resembles wet sand.
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Press the mixture firmly and evenly onto the bottom and up the sides of a 9-inch pie plate.
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Bake the crust for 5 minutes to set.
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Remove from oven and let the crust cool completely on a wire rack.
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While the crust cools, sprinkle unflavored gelatin over 1/3 cup of the heavy cream in a metal mixing bowl.
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Let the gelatin soften for 5 minutes.
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Whisk in the remaining 1 cup of heavy cream, 1/4 cup sugar, crème de menthe, crème de cacao, and egg yolks until smooth.
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Place the metal bowl over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
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Cook the mixture, whisking constantly, until it reaches 160ðF (71ðC) on a candy thermometer.
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Immediately transfer the custard bowl to an ice water bath.
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Stir the custard continuously until it cools down and thickens slightly, about 5-7 minutes.
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In a separate clean bowl, beat the remaining heavy cream until stiff peaks form.
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Gently fold the whipped cream into the cooled custard mixture until no white streaks remain.
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Pour the filling into the cooled crust and smooth the top.
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Refrigerate the pie for at least 4 hours, or until firmly set.
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Just before serving, garnish with grated mint-flavored chocolate or regular chocolate.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 657.0kcal
- % Daily Value *
- Total Fat 39.1g61%
- Saturated Fat 23.8g119%
- Cholesterol 32.2mg11%
- Sodium 22.1mg1%
- Total Carbohydrate 68.1g23%
- Dietary Fiber 9.9g40%
- Sugars 56.4g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
