Grasshopper Pie

Name: Grasshopper Pie
Yield: Makes one 9-inch pie
Ingredients: 6 tablespoons unsalted butter, melted, plus more for pie plate; 3/4 cup sweetened shredded coconut; 1 1/2 cups chocolate wafer crumbs (from about 25 cookies); 1/4 cup sugar; 1 1/2 cups milk; 1 cup loosely packed fresh mint leaves; 1 cup cold heavy cream; 3 tablespoons crème de menthe; 2 1/4 teaspoons unflavored powdered gelatin (1 envelope); 5 large egg yolks; 1/2 cup sugar; Whipped Cream (page 340); Chocolate shavings (page 343)

January 24, 2012

A refreshing chocolate-and-mint cocktail was the inspiration for grasshopper pie, a favorite of Southern hostesses in the 1950s and ’60s. It’s just as appealing today, and its green palette makes it a fun and festive choice for a St. Patrick’s Day celebration. To make the pie, a crème de menthe concoction is whipped into a cloud of nearly weightless filling and chilled in a chocolate wafer shell. Each slice is topped with whipped cream and chocolate shavings. This recipe has been updated from the original one, with fresh mint in the filling and shredded sweetened coconut in the crust.

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