Grasshopper Pie

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             FOOD FUNNY
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Thanks to Betty Mittler for this true food funny:

When I was visiting my daughter and her family, she asked me to make
lunch as she had to go to work. The main dish was scrambled eggs. My
17-year-old granddaughter asked me to tell her when the eggs were done
so she could ring the dinner bell. I said that she should ring the bell
just after I put the eggs in the pan to cook. She looked at me with an
odd look and said, "OK." The bell was rung, the eggs put into the pan
and the light fluffy eggs were served. "You didn't have to drain off the
water?" said my granddaughter. Her sister said, "Wow, these are
different! They don't bounce!" When my daughter got home the girls
suggested I re-teach her how to make scrambled eggs.

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             TODAY'S RECIPE
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This pie, one of many pies collectively known as chiffon pies that were
very popular during the mid-twentieth century, was based on an equally
popular cocktail of the period, so it should come as no surprise that it
packs a fairly respectable alcoholic punch.

Grasshopper Pie

Note: This recipe contains uncooked eggs, so please avoid it if
salmonella contamination is a concern to you.

For the crust
1 1/2 cups (375 ml) chocolate cookie crumbs
1/4 cup (125 ml) sugar
1/4 cup (60 ml) melted butter

For the filling
2 tsp (10 ml) unflavored gelatin
1/3 cup (80 ml) heavy cream, warmed
4 egg yolks
1/4 cup (60 ml) sugar
1/4 cup (60 ml) green creme de menthe
1/4 cup (60 ml) creme de cacao
1 cup (250 ml) heavy cream, whipped

To make the crust, combine the ingredients in a mixing bowl and stir to
combine thoroughly. Press the mixture onto the bottom and sides of a
9-inch (23 cm) pie plate. Bake in a preheated 450F (230C) for 5 minutes
and cool to room temperature.

To make the filling, soak the gelatin in the warm cream in a small bowl,
stirring until it is completely dissolved. Set aside. In a separate bowl
beat the egg yolks and sugar until light in color and fluffy. Stir in
the creme de menthe, creme de cacao, and the gelatin mixture. Fold in
the whipped cream and pour into the cooled pie shell. Refrigerate until firm.
Serves 6 to 8.
Received on Thu Apr 24 18:42:57 2008