Tuesday, September 10, 2013

Cooking With my Favorites - Grandma's Grasshopper Pie

You've seen me use it before, but making cold soup doesn't really showcase the intended use of the 2 1/2 quart saucepan (P-2 1/2-B) and the P-17-B double boiler insert.

Since my niece is going to be here for a pizza feed this afternoon, I thought I would make her favorite pie for dessert.  That would be my grandmother's Grasshopper pie.  AKA: Shamrock Pie, Christmas Tree Pie, or Creme de Menthe Pie; take your pick.  True, mint and chocolate may not be the best accompaniment to homemade pizza, but she loves it, so I make it.

I suppose I should have made a chocolate cookie crust and baked it in a Corningware pie plate, but the little plastic protector on the store bought pre-fab crusts comes in so handy, I usually just buy them.  It speeds things up a little too.  (I also don't have to worry about whether I get my pie plate back or not.  I'm just sayin')

Grasshopper Pie

26 large Marshmallows
1/2 cup Whole Milk
1 TB Creme de Cocoa (the clear stuff, not the brown)
3 1/2 TB Creme de Menthe (the green stuff, not the clear)
1 cup Heavy Cream
1 Chocolate Cookie Crust

2 1/2 quart Saucepan (P-2 1/2-B)
Double Boiler Insert (P-17-B)
optional - Pyrex 4 quart Cinderella Bowl (#444)

Place 1 1/2 cups water in the 2 1/2 quart saucepan (P-2 1/2-B) and place over medium flame, allowing it to come to a simmer.

Place the Double Boiler Insert (P-17-B) in the 2 1/2 quart saucepan (P-2 1/2-B).

Add the Marshmallows.

Pour the Milk over the Marshmallows.

Stir to coat the Marshmallows with the milk and continue stirring until the Marshmallows are completely melted and everything is nice and smooth.


Add the Creme de Cocoa

and the Creme de Menthe and stir well to combine.

Remove the Double Boiler Insert (P-17-B) from the simmering water in the 2 1/2 quart Saucepan (P-2 1/2-B) and set aside to cool, covering with plastic wrap on the surface to prevent crusting.

Allow this to sit for about 20 minutes, until it cools to almost room temperature and begins to re-gel.
Grab a mixing bowl and add the Heavy Cream. (Pyrex Forest Fancies 4 Quart Cinderella Bowl #444)

Whisk until stiff peaks.

Add 1/3 of the whipped Heavy Cream to the Marshmallow mixture and stir it in to make it lighter. (this will make folding, in the next step, a little easier)

Pour the lightened Marshmallow mixture into the whipped Heavy Cream.

Fold them together until all the streaks are gone. (Sometimes I leave streaks on purpose, cause it looks neat)

Pour the "mousse" mixture into the prepared Chocolate Cookie Crust.


Smooth with a spatula.

Invert the protective plastic that came with the crust, and cover the pie.

Chill for at least 2 hours before serving (Sometimes when it's really hot, I freeze it instead)

Where is your Corningware??
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