Web's Best Chocolate Bottomed Grasshopper Pie Recipe
This chocolate bottomed grasshopper pie recipe is flavored with creme de menthe.
Trivia: Creme de menthe is a favorite of Agatha Christie's famed Belgian detective, Hercule Poirot.
Tip: Any chocolate recipe is greatly improved by using top quality chocolate. If not available locally, I recommend the excellent offerings found online.
Chocolate Bottomed Grasshopper Pie Recipe
2 cups chocolate crumbs made from about 16 cream filled chocolate wafers.
If cream filled wafers are not available, you can use ordinary chocolate wafers, but will need more of them to get 2 cups. Its easy to make the crumbs if you have a good blender.
3 tbsp soft butter (more if using straight chocolate waters)
Combine the chocolate crumbs with the soft butter. Press into a deep nine inch pie plate. Refrigerate. No baking is needed.
Grasshopper Pie Filling Ingredients
24 marshmallows, large
2/3 cup milk
1/4 cup creme de menthe liqueur
2 tbsp creme de cacao (optional, but good)
1/2 pint whipping cream
In the top of a double boiler, heat the marshmallows and milk. Stir until melted and everything is combined.
Cool and add the liqueurs.
Chill over ice water until completely chilled but still syrupy.
Whip the cream and fold it in. Pour this mixture into the chocolate bottom crust and chill thoroughly. Overnight is best as the flavor improves the next day.
Garnish with some reserved chocolate cookie crumbs, chocolate sprinkles or shavings of bitter chocolate.
This chocolate bottomed grasshopper pie is not exactly for the calorie counters, but its yummy!
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