Grasshopper Pie(One 9-Inch Pie)
- 1 envelope plain gelatin
- 1/4 c. light creme de cacao
- 1/4 tsp. salt
- 1 c. heavy cream, whipped
- 1 (9-inch) chocolate pie crust (see recipe)
- 1/3 c. green creme de menthe
- 3 egg whites
- 1/2 c. sugar
- chocolate curls (for garnish)
- Soften gelatin in 1/2 cup cold water; dissolve over boiling water in double boiler.
- Cool.
- When cool, add both cremes.
- Beat egg whites until stiff; add salt and sugar and continue beating until the egg whites are very stiff.
- Lightly fold in the gelatin mixture, then the whipped cream.
- Turn into the chilled pie shell. If pie shell will not hold all the filling, chill the pie 1/2 hour, then add remainder of filling.
- Chill until firm; garnish with chocolate curls.
gelatin, light creme, salt, heavy cream, chocolate pie crust, green creme, egg whites, sugar, chocolate curls
Taken from www.cookbooks.com/Recipe-Details.aspx?id=783001 (may not work)