Grasshopper Pie
By
Pat Duran
@kitchenChatter
1
This pie is designed for applause. The crust is rich and chocolaty, the filling features 2 famous liqueurs.
Rating:
★★★★★ 1 vote
Comments:
Serves:
9-inch pie
Prep:
20 Min
Cook:
10 Min
Method:
Refrigerate/Freeze
Ingredients
- 1 c
- bisquick
- 1/4 c
- baking cocoa powder
- 2 Tbsp
- granulated sugar
- 1/4 c
- butter, softened
- 3 Tbsp
- boiling water
- 1 pkg
- unflavored gelatin
- 1/3 c
- cold water
- 1 c
- chilled whipping cream
- 1/2 can(s)
- (1 cup) prepared vanilla pudding
- 1/4 c
- white creme de cacao
- 1/4 c
- green creme de menthe
- chocolate curls
SHORTBREAD CRUST:
FILLING:
How to Make Grasshopper Pie
- 1Shortbread crust:
Combine baking mix, cocoa, sugar and butter in small bowl. Add water; stir vigorously until dough forms a ball and cleans the bowl. Dough will be puffy and soft.
Pat dough with lightly floured hands into a 9-inch pie pan, bringing up dough to edge of pan.
Bake 8-10 minutes. Cool. - 2Filling:
Sprinkle gelatin on water in small saucepan to soften. Stir over very low heat until gelatin is dissolved. In chilled bowl, beat cram until stiff. Blend pudding and liqueurs into whipped cream; fold in gelatin and, if you like, green food color. Pour mixture into pie shell. Chill at least 4 hours or until set. Just before serving, garnish with chocolate curls. (Remove chilled pies from refrigerator 20 minutes before serving.)
