Grasshopper pie - tdn_94/02/20
1 pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Crushed chocolate cookies |
| ¼ | cup | Melted butter |
| ⅔ | cup | Milk |
| 24 | larges | Marshmallows |
| ¼ | cup | Creme de menthe |
| 2 | tablespoons | Creme de cacao |
| Green food coloring | ||
| ½ | pint | Whipping cream, whipped |
Directions
Reserve 2 teaspoons of cookie crumbs to sprinkle on pie when it is served. Combine the remainder with butter. Mix well with a fork and press into 9-inch pie dish. Press down firmly and chill in refrigerator. In the top of a double boiler, heal milk. Add marshmallows and stir until melted and smooth. When the mixture is slightly cool stir in creme de menthe and creme de cacao. Use a wire whisk to blind thoroughly. Fold in whipped cream, again mixing with whisk for beat results. Tint the desired shade of green with food coloring. It will take only 2 or 3 drops. Pour into prepared crust and freeze. At serving time sprinkle with reserved chocolate cookie crumbs and prnish further, if desired, with dollops of whipped cream and cherries. Pat cherries dry between paper towels.