Food
Elaine Noyes’ Grasshopper Pie
By Yankee Magazine|Feb 26 2010|
Ingredients
1 1/2 tablespoons plain gelatin
1/4 cup sugar
1/2 teaspoon salt
4 eggs, separated
1 cup water
1 cup whipping cream
1/3 cup creme de menthe
1/3 cup creme de cacao
Instructions
Stir and cook together in top of double boiler the gelatin, sugar, salt, egg yolks, and water until mixture thickens slightly (4-5 minutes). Remove from stove. Add creme de menthe and creme de cacao. Chill until consistency of unbeaten egg whites. Beat 4 egg whites until stiff and add 1/4 cup sugar. Whip cream until stiff. Fold whites and cream together, then fold all ingredients together. Pile in 10-inch chocolate cookie crust. Chill until set. (For crust, crush 18 Oreo cookies and press in 10-inch pie plate.)
