Browse Items (3 total)
Sort by:
-
Creme de Menthe Pie
Creme de Menthe Pie
25 large marshmallows } Put in double
2/3 c milk } boiler and blend
Cool under low heat.
Add 2T white creme de cocoa &
1/4c creme de menthe.
Cool thoroughly, mix with ½ pint
whipped cream.
Pour into shell. Sprinkle
with choc. crumbs.
Chill 24 hours.
Back:
Chocolate Crust
1½ finely rolled chocolate wafers
Add ¼c sugar
½ c melted butter.
Mix well. Pat into bottom of
pan. Cool at least 1 hour —
saving a little for top
---
# Creme de Menthe Pie
## Ingredients
### Chocolate Crust
- 1 1/2 cups finely rolled chocolate wafers
- 1/4 cup sugar
- 1/2 cup melted butter
### Filling
- 25 large marshmallows
- 2/3 cup milk
- 2 Tbsp white crème de cacao
- 1/4 cup crème de menthe
- 1/2 pint whipping cream, whipped
## Instructions
### Chocolate Crust
1. Combine finely rolled chocolate wafers, sugar, and melted butter. Mix well.
2. Pat into the bottom of pan, saving a little for the top.
3. Chill at least 1 hour.
### Filling
1. Put marshmallows and milk in a double boiler. Heat under low heat, blending until smooth.
2. Cool.
3. Add white crème de cacao and crème de menthe.
4. Cool thoroughly, then mix with whipped cream.
### Assembly
1. Pour filling into prepared chocolate crust shell.
2. Sprinkle with reserved chocolate crumb mixture.
3. Chill 24 hours. -
Grasshopper Pie / Chocolate Crumb Crust
CHOCOLATE CRUMB CRUST
1½ cups crushed chocolate cookie
crumbs
2 tablespoons sugar
¼ cup butter or margarine
Combine cookie crumbs and sugar; re-
move 2 tablespoons for garnish. Melt but-
ter in a 9-inch pie pan for 30 to 40 seconds
on high. Add cookie crumbs and sugar,
blend together. Press evenly into sides and
on bottom of dish. Heat 1 minute on medi-
um high to set.
GRASSHOPPER PIE
3 cups miniature marshmallows
⅔ cup half and half or evaporated
milk
3 tablespoons white creme de
cacao
¼ cup green creme de menthe
1 cup cream, whipped
2 tablespoons chocolate cookie
crumbs
1 dark milk chocolate candy bar
1 9-inch chocolate cookie crumb
crust (see recipe below)
In a 2-quart casserole dish combine
marshmallows and cream. Heat 2 to 2½
minutes on high until marshmallows puff.
Blend. Chill mixture 20 to 25 minutes un-
til thickened but not set. Add creme de
cacao and creme de menthe, stirring well.
Fold in whipped cream and pour into pre-
baked Chocolate Crumb Crust. Top with
shavings from candy bar and cookie
crumbs. Chill 4 to 5 hours or until set.
This pie can be frozen.
Back: blank
---
# Grasshopper Pie
## Ingredients
- 1 9-inch Chocolate Cookie Crumb Crust (see recipe below)
- 3 cups miniature marshmallows
- 2/3 cup half and half or evaporated milk
- 3 Tbsp white creme de cacao
- 1/4 cup green creme de menthe
- 1 cup cream, whipped
- 2 Tbsp chocolate cookie crumbs
- 1 dark milk chocolate candy bar
## Instructions
1. In a 2-quart casserole dish combine marshmallows and cream.
2. Heat 2 to 2 1/2 minutes on high until marshmallows puff. Blend.
3. Chill mixture 20 to 25 minutes until thickened but not set.
4. Add creme de cacao and creme de menthe, stirring well.
5. Fold in whipped cream and pour into pre-baked Chocolate Crumb Crust.
6. Top with shavings from candy bar and cookie crumbs.
7. Chill 4 to 5 hours or until set. This pie can be frozen.
## Chocolate Crumb Crust
### Ingredients
- 1 1/2 cups crushed chocolate cookie crumbs
- 2 Tbsp sugar
- 1/4 cup butter or margarine
### Instructions
1. Combine cookie crumbs and sugar; remove 2 Tbsp for garnish.
2. Melt butter in a 9-inch pie pan for 30 to 40 seconds on high.
3. Add cookie crumbs and sugar; blend together.
4. Press evenly into sides and on bottom of dish.
5. Heat 1 minute on medium high to set. -
Brandy Alexander Pie
BRANDY ALEXANDER PIE
Crust
1/4 cup butter or margarine
1 1/2 cups vanilla wafer crumbs
Filling
3 cups miniature marshmallows or
32 large marshmallows
1/2 cup milk
1/4 cup dark crème de cacao
1/4 cup cognac
1 cup (1/2 pint) heavy cream
About 1 ounce semisweet chocolate
Microwave cooking
Crust. In a 9-inch glass pie plate melt butter in 45 to 60 seconds. Stir cookie
crumbs into melted butter. Press mix-
ture firmly and evenly over bottom and
up sides of pie plate to form a pie shell.
Cook 1 to 2 minutes, until crust is crisp.
Cool.
Filling. Mix marshmallows and milk
in a large glass bowl. Cook 2 1/2 to 4 min-
utes, until marshmallows swell. Remove
from oven. Stir mixture and when
smooth, beat in the crème de cacao and
cognac, using a wire whisk or rotary
beater. When well mixed, chill 20 to 30
minutes, stirring once or twice, until
mixture mounds slightly when dropped
from a spoon. In a medium-sized bowl
whip the cream with a rotary or electric
beater until stiff. Fold whipped cream
into marshmallow mixture. Pour into
pie shell, cover and chill 4 hours or long-
er. Shortly before serving, "peel" choc-
olate with a vegetable peeler and let the
curls fall on the top of the pie. Makes 8
servings.
Back:
Conventional cooking
Crust. Heat oven to 350° F. Melt butter
in a small saucepan and stir in cookie
crumbs. Press mixture firmly and even-
ly over bottom and up sides of a 9-inch
piepan or pie plate. Bake 10 minutes.
Remove from oven and let cool com-
pletely.
Filling. In a medium-sized saucepan
heat marshmallows and milk over low
heat, stirring constantly, until marsh-
mallows are melted. Remove from heat
and continue as in microwave recipe,
allowing 50 to 60 minutes for liqueur
mixture to chill properly. THE END
This article was prepared under the
supervision of Gail L. Becker, a free-
lance home economist who has worked
extensively with microwave ovens. The
recipes were developed with the assist-
ance of Rose Levy, also a free-lance
home economist.
---
# Brandy Alexander Pie
*Serves 8*
## Ingredients
### Crust
- 1/4 cup butter or margarine
- 1 1/2 cups vanilla wafer crumbs
### Filling
- 3 cups miniature marshmallows (or 32 large marshmallows)
- 1/2 cup milk
- 1/4 cup dark crème de cacao
- 1/4 cup cognac
- 1 cup (1/2 pint) heavy cream
### Garnish
- 1 oz semisweet chocolate, for curls
---
## Method 1 — Microwave
### Crust
1. In a 9" glass pie plate, melt butter in microwave 45 to 60 seconds.
2. Stir vanilla wafer crumbs into melted butter until combined.
3. Press mixture firmly and evenly over bottom and up sides of pie plate to form a shell.
4. Microwave 1 to 2 minutes until crust is crisp.
5. Cool completely.
### Filling
1. Combine marshmallows and milk in a large glass bowl.
2. Microwave 2 1/2 to 4 minutes until marshmallows swell.
3. Remove from microwave and stir until smooth.
4. Using a wire whisk or rotary beater, beat in crème de cacao and cognac until well combined.
5. Chill 20 to 30 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon.
6. In a separate bowl, whip heavy cream until stiff peaks form.
7. Fold whipped cream into marshmallow mixture.
8. Pour filling into cooled crust.
9. Cover and chill 4 hours or longer.
### Garnish and Serving
1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls.
2. Let curls fall over the top of the pie.
3. Serve chilled.
---
## Method 2 — Conventional Oven
### Crust
1. Preheat oven to 350°F.
2. Melt butter in a small saucepan.
3. Stir in vanilla wafer crumbs until combined.
4. Press mixture firmly and evenly over bottom and up sides of a 9" pie plate.
5. Bake 10 minutes.
6. Remove from oven and cool completely.
### Filling
1. In a medium saucepan, heat marshmallows and milk over low heat, stirring constantly, until marshmallows are fully melted.
2. Remove from heat.
3. Beat in crème de cacao and cognac using a wire whisk or rotary beater until well combined.
4. Chill 50 to 60 minutes, stirring once or twice, until mixture mounds slightly when dropped from a spoon.
5. Whip heavy cream until stiff peaks form.
6. Fold whipped cream into marshmallow mixture.
7. Pour filling into cooled crust.
8. Cover and chill 4 hours or longer.
### Garnish and Serving
1. Shortly before serving, draw a vegetable peeler across the semisweet chocolate to create curls.
2. Let curls fall over the top of the pie.
3. Serve chilled.