Happy Saint Patty’s Day! I have absolutely no link to Irish anything, but it’s sure a fun holiday isn’t it? Though I didn’t indulge (or haven’t yet) in any green beer, we did have a fun little potluck at work today, featuring green foods. I don’t know if you’ve thought about it, but in general, green foods aren’t the most appetizing thing on the planet. When trying to come up with what I would bring, I was stuck on two things… guacamole (umm, yummm) and my grammy’s Grasshopper Pie. I decided on the latter.
Don’t worry, no real grasshoppers were harmed or consumed in the making of this pie. Though, with crazy food trends being the way they are (bacon and chocolate?!) I wouldn’t be surprised. Grasshopper Pie is actually patterned off of a cocktail, and though I don’t know the real history, I imagine it has something to do with the groovy 70s! 🙂 It contains some obscure liqueurs that you might never have seen before.
Hint: just look at the very top or bottom rows at the liquor store. Anyway… the cool thing about this recipe is that it contains several things that I don’t really care for…
First – the combination of chocolate and mint. Umm yuck! Anyone want toothpaste with their chocolate bar? I didn’t think so. Sorry, I’m just not a fan!
Then – Marshmallows. Kind of weird when you really think about them. Sugar, gelatin and other mystery ingredients…
But, when combined together with a little green food coloring (also weird)… it’s pure magic!
|Anything that starts with an Oreo shell can’t be bad…|
|Smooth as silk|
|Looks like something from Shrek, huh?|
adapted from a recipe from my dear grammy, Josie Van de Stroet
20 Oreo cookies, crushed
4 tablespoons butter, melted
3/4 cup half and half or whole milk
24 large marshmallows
3 T. Crème De Menthe liqueur
2 T. Crème De Cacao liqueur
A few drops green food coloring (optional)
1 cup whipping cream, whipped
Preheat oven to 375 degrees. Crush Oreos in a food processor (or crush in a Ziploc bag). Combine with melted butter and press into the bottom and sides of a pie plate. Bake for 6-8 minutes, remove from oven and set aside to cool. Cool in freezer if needed.
In a medium saucepan, combine marshmallows and half and half (or milk) over medium heat. Melt together until a smooth mixture forms (no lumps). Remove from heat and set saucepan into large bowl filled with ice to cool quickly; stir mixture as you do this. Stir in Crème de Menthe and Crème de Cacao liqueurs. Add food coloring if desired – make it greener than you think it should be because it will lighten up when you add the cream. Whip the cream until medium to stiff peaks form in a mixer. Fold marshmallow mixture gently into whipped cream. Pour into cooled pie shell. Set in freezer to chill and firm up for a few hours.
Take out of freezer about 30 minutes prior to serving. Garnish with crushed Oreos or chopped semisweet chocolate and a dollop of whipped cream.