Grasshopper Pie

It's Day 3 of Pie Week! Be sure to enter the giveaway. You know how I said that great pie starts with a great crust? Here's a prime example. This crust has crushed Oreos, coconut, and butter - what a blissful combination. It pairs perfectly with the chilled mint custard.


The original recipe involved steeping mint leaves in cream. I tried it once, and it seemed like an unnecessary step. I achieved the exact same results with some peppermint extract, with a lot less time and mess. That's the thing about Martha Stewart recipes. Occasionally, the directions are overly complicated.


Also, I once made this pie using double stuff Oreos. Big mistake. All the extra "creme" melted when the crust baked, forming greasy pools on the surface. That's why I stick to reduced fat cookies.



Grasshopper Pie
Adapted from Martha Stewart


6 Tbs butter, melted, plus extra for the pie plate
¾ c sweetened shredded coconut
1 ½ c crushed chocolate wafer sandwich cookies (reduced fat Oreos work great)
½ c sugar
2 c heavy cream
3 Tbs green crème de menthe (or clear, with 4 drops of food coloring)
1 envelope (1/4 ounce) unflavored gelatin
5 large egg yolks
½ tsp peppermint extract


Preheat oven to 350°F. Lightly butter a 9-inch pie plate. Whisk together the coconut, cookie crumbs, and ¼ c of the sugar. Add melted butter and stir well until combined. Press mixture into the pie plate. Bake until just set, 10-12 minutes. Cool completely.

Prepare an ice water bath by filling a large bowl halfway with ice cubes. Pour enough cold water in to fill to the top of the ice. Set aside.

In a medium bowl, beat ½ c whipped cream until stiff peaks form. Set aside. Place crème de menthe (and food coloring) in a small bowl. Sprinkle gelatin over it. Set aside. Beat egg yolks and remaining ¼ c sugar in a medium heat-proof bowl. Set aside.

Heat the other 1 ½ c cream and peppermint extract over medium heat until warm. Add gelatin mixture and whisk until gelatin is melted. Temper the egg yolks by slowly drizzling about ½ c of the warm cream mixture into the egg yolk mixture, whisking constantly. Pour egg mixture back into the pan of remaining cream. Heat until cream mixture reaches 150ºF, stirring constantly.

Transfer the pan to the ice water bath. Whisk until the mixture thickens to the consistency of pudding, about 2 minutes. Remove the pan from the bath. Gently fold in the chilled whipped cream with a rubber spatula until well combined.

Spoon mixture into the pie crust. Chill until set.