Traditionally made in the thick of the woodlands with fire-roasted grasshoppers
...nah. Just kidding.
Grasshopper Pie is traditionally made in Southern kitchens, and is a sweet frozen pie inspired by the Grasshopper cocktail. Starring crème de menthe and crème de cacao, this pie is cool, refreshing, and green. Just in time for St. Patrick's Day!
Step 1: Gather Ingredients for the Crust
Making your own chocolate crust is pretty simple. You will need:
- 8 Tbs melted unsalted butter
- 3/4 shredded sweetened coconut
- 1.5 - 2 cups of crushed chocolate wafer cookies (depending on how chocolaty you want it)
- 1/2 cup of sugar
- optional: chocolate syrup
Step 2: Make the Crust
Preheat your oven to 350 degrees.
Once the cookies are crumbles, stir them together with the coconut and sugar. I didn't have enough chocolate cookies, so hopefully your mixture will look a bit darker than mine.
After they're mixed, pour in your melted butter and stir throughly. Your crust mixture should still be crumbly at this point.
Pour the crust into the (buttered) pie pan and pack down until a thin layer covers all sides. Bake until just set, about 10-12 minutes. Let cool completely.
If you'r taking the extra step of adding chocolate syrup, pour this over your cooled crust and spread so it covers the base and a bit of the sides. Do so carefully, as the crust might break off in crumbs if you push too hard.
Step 3: Gather Ingredients for Your Filling
- 1 cup of whole milk
- pinch of salt
- 3 large egg yolks
- 2 Tbs cornstarch
- 6 oz. good-quality white chocolate, chopped
- 2 Tbs unsalted butter
- 2 Tbs crème de menthe
- 2 Tbs crème de cacao
- 3/4 cup of chilled whipping cream OR 1 container of pre-made whipping cream
- 1 heavy saucepan. Mine was way bigger than necessary, but the heavier it is the more evenly the heat will be distributed when cooking
- medium-sized bowl
- large bowl
- even larger bowl filled with ice water, to cool the custard
Step 4: Make the Custard
I find that making grasshopper pies with fresh mint gives it a gross mouth-washy taste, so for this recipe I opted to use ingredients as close to the cocktail as possible. By first making a white chocolate custard to base the filling around, you are left with a much richer pie that isn't overpowered by mint.
First, combine your milk and salt in the heavy saucepan over medium heat. Bring to a simmer.
In a separate medium-sized bowl whisk egg yolks and cornstarch together until blended well. Gradually whisk in the hot milk mixture.
Return mixture to same saucepan. Whisk continually over medium-low heat until the mixture thickens (about 6 minutes). You can see how thick mine was when I picked it up with a spatula. Remove from heat.
Step 5: Make the Custard Tasty
Transfer the custard to a large bowl. Add white chocolate and butter, and whisk until smooth.
Whisk in crème de menthe and crème de cacao.
Set bowl over the large bowl with ice water until the mixture is cold and thick, but not set, stirring often (about 30 minutes).
If you are lucky and own an electric mixture, whip your cream until stiff peaks form. If you're like me and unlucky, get out your package of cool whip. While my pie came out delicious, I have a feeling it would have been better if I was able to use homemade whipped cream...just saying.
Stir 1/3 of your whipped cream into your custard. Fold in the remaining.
Step 6: Pour and Wait
Truly the hardest part of making this pie is waiting for it to freeze. My roommates can attest to this.
Pour green filling into crust (after taste-tasting it, of course)
Freeze at least 5 hours. I let it go overnight.
Step 7: Eat!
Once your pie is all cold, grab yourself a slice and dig in! Pairs well with whipped cream and shaved chocolate.