Serves: 5
Total Calories: 424
Thoroughly blend crumbs and butter. Press firmly with back of spoon over bottom and sides of 9-inch pie pan. Bake at 375° for 8 minutes. Allow to cool before filling.
In small mixing bowl, whip cream. Set aside. In small bowl, combine gelatin, sugar, and salt. Add cold water and egg yolks and blend thoroughly. Place mixture in top of double boiler. Cook over boiling water, stirring constantly until gelatin dissolves and mixture thickens slightly. Remove from heat. Stir in crème de menthe and crème de cacao. Chill thoroughly.
Beat egg whites until stiff but not dry. Gradually add sugar and continue beating until very stiff. Fold in gelatin mixture. Fold in whipped cream. Pour into chocolate crumb crust. Garnish with additional whipped cream and chocolate curls.
Note:
Chocolate curls can be made from a block of unsweetened chocolate by making long thin strokes with a vegetable peeler.
This Grasshopper Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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