A cool pie for summer

Grasshopper pie
Grasshopper pie St. Louis Post-Dispatch

Based on the cocktail that was popular in the ‘50s — and the ‘60s, too — Grasshopper Pie is a delightful blend of chocolate and mint, with cream and other good things.

Though it is anchored in a sturdy crust made from chocolate wafer cookies, the filling itself is impossibly light and delicate. It’s like a minty cloud that melts in your mouth.


Yield: 6 to 8 servings

1 1/4 cups chocolate wafer crumbs

3/4 cup granulated sugar, divided

1/3 cup melted butter

1 envelope gelatin

1/8 teaspoon salt

1/2 cup cold water

3 eggs, separated

1/4 cup green creme de menthe

2 tablespoons cognac or creme de cacao

1 cup heavy cream, whipped

Preheat oven to 450 degrees.

Mix the chocolate crumbs, 1/4 cup of the sugar and the melted butter. Press the mixture against the bottom and sides of a 9-inch pie plate. Bake 5 minutes and chill.

Off the heat, combine in the top of a double boiler the gelatin, 1/4 cup of the sugar and the salt. Stir in the water and blend in egg yolks, one at a time. Place the mixture over boiling water, stirring constantly until gelatin is dissolved and mixture thickens slightly, 4 to 5 minutes.

Remove the mixture from the heat and stir in the creme de menthe and cognac. Chill, stirring occasionally, until mixture has a consistency resembling unbeaten egg white.

Beat the egg whites until stiff but not dry, then gradually stir in the remaining 1/4 cup sugar. Continue beating until whites are very stiff. Fold them into the gelatin mixture. Fold in the whipped cream and turn mixture into chocolate crumb shell. Chill until firm.

Per serving (based on 6): 380 calories; 23 g fat; 13 g saturated fat; 131 mg cholesterol; 5 g protein; 36 g carbohydrate; 30 g sugar; 1 g fiber; 179 mg sodium; 39 mg calcium. Recipe from New York Times, 1963