Tweet
Jamie - Posted February 18, 2004 07:15 AM
Grasshopper Pie
6½ C. tiny marshmallows (16 oz.)
¼ C. milk
¼ C. creme de menthe
2 T. creme de cacao
2 C. whipping cream
Chocolate Wafer Crust
In large saucepan, combine marshmallows and milk. Cook over low heat, stirring constantly until marshmallows are melted. Cool mixture, stirring every five minutes. Combine creme de menthe and creme de cacao. Stir into marshmallow mixture. Whip two cups whipping cream until soft peaks form. Fold marshmallow mixture into whipping cream. Turned into chilled chocolate wafer crust. Freeze several hours or overnight until firm. Garnish with chocolate curls. (Hershey Bar - using potato peeler, peel chocolate to get curls.)
Chocolate Wafer Crust
1½ C. finely crushed chocolate wafers (approx. 25)
6 T. melted butter
In mixing bowl, combine crushed wafers and butter. Toss thoroughly. Turn into 9" pie plate. Spread evenly. Press with fork to form an even, firm crust. Chill
Grasshopper Pie
6½ C. tiny marshmallows (16 oz.)
¼ C. milk
¼ C. creme de menthe
2 T. creme de cacao
2 C. whipping cream
Chocolate Wafer Crust
In large saucepan, combine marshmallows and milk. Cook over low heat, stirring constantly until marshmallows are melted. Cool mixture, stirring every five minutes. Combine creme de menthe and creme de cacao. Stir into marshmallow mixture. Whip two cups whipping cream until soft peaks form. Fold marshmallow mixture into whipping cream. Turned into chilled chocolate wafer crust. Freeze several hours or overnight until firm. Garnish with chocolate curls. (Hershey Bar - using potato peeler, peel chocolate to get curls.)
Chocolate Wafer Crust
1½ C. finely crushed chocolate wafers (approx. 25)
6 T. melted butter
In mixing bowl, combine crushed wafers and butter. Toss thoroughly. Turn into 9" pie plate. Spread evenly. Press with fork to form an even, firm crust. Chill
Comment