One of my dearest and bestest friends detests mint. I can’t stand mint tea, so I can understand Miss Holly’s disdain. I do like mojitos, though. I guess I am an enigma. But that’s a therapy session for another time.
Anyway, my (Secret) Care Sister, Holly, really hates mint. I believe it results from a morning sickness versus toothpaste incident. Correct me if I’m wrong, my dear Holly. Hey, it’s her prerogative to not like mint and that’s okay.
When I started researching recipes for this project/blog, I remembered a popular pie from the ’70s called Grasshopper. Apparently there is a drink by the same name. (A cloying cordial is not my thing, so I’ve ignored its existence all these years.) The older woman at the ABC Liquor looked up the recipe and said it contains creme de menthe, creme de cacao and milk or cream. “So you’ll have plenty to make some after your pie,” she nodded at my two cheapo bottles of cordials. Rock on. Maybe I need to host an early ’70s cocktail party. Who’s bringing the aspic? Bleh.
Back to pie. Grasshopper pie. I found the original recipe on that crazy Pioneer lady’s site. Thanks, Ree! I changed it a bit to make me happy. First I will give you the This is NOT for Holly Pie, then I will be all sweet and give an alternative recipe just for Holly.
This is NOT for Holly Grasshopper Pie
20 whole Oreo cookies
3 tbs butter, melted
1 jar marshmallow fluff (fluff does not contain gelatin)
2/3 cup half-and-half
2 tbs creme de menthe
2 tbs creme de cacao
1 cup heavy cream
Extra cookie crumbs or chocolate curls for garnish.
This is the fun part. Put the cookies in a large Ziploc freezer bag and bang the heck out of it with a wooden rolling pin. Just be careful not to break the bag. Add the melted butter and smoosh and smash a bit more. Good times. Dump the contents into a pie pan and evenly press along the bottom and up the sides. Set in the fridge while you work on the filling.
Add marshmallow fluff and half-and-half to a medium saucepan over low heat. Stir constantly until melted and combined, then set the pan in a bowl of ice to cool. Now is the time to make some fancy chocolate curls or cookie crumbles. Add the creme de menthe and the creme de cacao to the cooled fluff-n-stuff. I don’t add food coloring because it’s just gross and unnecessary.
Beat the whipping cream in a cold mixing bowl until stiff, pour in the cooled marshmallow mixture and gently fold them together.
Pour into chocolate crust (don’t overflow the pan; if you have extra, just drink it!), and decorate with crumbs or curls. Set in the freezer for at least two hours or until very firm. (Tee hee!) Remove from freezer about 10 minutes before serving.
For Holly’s version, let’s call it Holly’s Cicada Pie, I’m going to omit the creme the menthe (duh!), substitute 2 tbs Navan vanilla liqueur to go along with the creme to cacao (or you can use real vanilla extract), and throw in the option of using the golden Oreo cookies, or other vanilla cream-filled cookies, as the crust. How does that sound?
P.S. I know that Sweet & Sara make gelatin-free marshmallows, but they are crazy expensive, so unless you are willing to plunk down some serious dough for a fluffy sugar confection, go with the fluff.