Doctor Domestic

Grasshopper pie has long been my favorite.  In our family, we weren’t big on cakes.  When our birthdays rolled around, the questions wasn’t what Disney character do you want on your birthday cake, the question was – What kind of pie do you want mom to make?  And my answer was usually – Grasshopper Pie Please!!!  No matter that its February and this is a frozen pie.  No matter that my birthday is on Valentine’s Day and this color palette fits St. Patrick’s day with much greater accuracy.  No matter, I LOVE grasshopper pie!

For years I was afraid to make this pie by myself.  I don’t know why, turns out its actually extremely simple.  Only one measuring spoon involved and no oven.  That’s my kind of pie for a very hot summer day.  The ingredients are easy enough to assemble:

The amount of Oreos – oops, I mean “chocolate sandwhich cookie” – and marshmallows are actually counted out instead of measured by volume.  24 of each. Exactly 24 – that’s what mom’s recipe card says, and that’s gospel to me.  The other ingredients are evaporated canned milk, whipping cream, butter and a couple of Liqueurs.  Now for a note on the Liqueurs:

Mom’s recipe card says Creme de Menthe (easy enough) and Creme de Cacao (not so easy).  I had to buy the bottles this time because as I’ve said, I haven’t made this one solo before.  So the recipe specifically calls for Creme de Cacao, but what I bought at the liquor store is Creme de Cocoa.  Same thing? Probably.  But stupidly, I bought the dark Creme de Cocoa because I thought it was the same thing as the light (or clear) Creme de Cocoa, just in an amber bottle.  Wrong.  So as I was making the pie this morning, I went to measure the Creme de Cocoa and discovered that it was indeed dark brown.  The pie’s beautiful light green color comes from the Creme de Menthe.  Had I gone ahead and added the dark Creme de Cocoa it would have turned out roughly the color of mud.  So I had a little freak out and sent my terribly wonderful husband off to the liquor store to purchase the correct liqueur.  After a few calls back and forth, some of them involving my mom, we decided that the clear Creme de Cocoa is probably the same thing as Creme de Cacao.  Jeez that was an ordeal!  And 13 wasted dollars later, we have an extra bottle of liqueur we will probably never use.  Anyone have any brilliant uses for dark Creme de Cocoa?

So in summary – buy Creme de Menthe and clear Creme de Cocoa (Cacao).

Now that that is all sorted out, go ahead and make the crust.  Life is so easy with a food processor, but lacking that, you may certainly bash the cookies up with a rolling pin and stir in the butter.  Once the cookies and butter are mooshed up, press them into a 9″ pie dish.

Once that is done, move on to the filling.  In a saucepan over low heat, melt the marshmallows with the canned milk, stirring pretty much constantly.

Once that is melty and smooth, set it aside, off the heat, and allow to cool.  While that’s cooling, get your whipping cream whipped up until firm, but not stiff.  And not butter either…don’t walk away from the mixer!

When the marshmallow mixture is cooled (but probably still slightly warm), add the liqueurs.  Stir to incorporate.

Then fold in the whipped cream:

Now just pour it into the pie crust and throw – I mean, carefully place, the pie in the freezer.  Freeze for a few hours before serving.

Did anyone notice the frozen shredded zucchini lording over it in the freezer?

After its frozen, just slice it up and enjoy!

Recipe after the jump.

Grasshopper Pie – from Mom

24 chocolate creme-filled cookies (aka Oreos)
1/4 cup butter, melted
24 large marshmallows
8 oz canned evaporated milk
2 Tbsp Creme de Menthe
2 Tbsp Creme de Cacao
8 oz heavy whipping cream

To make the crust, combine the cookies and melted butter in the bowl of a food processor fitted with a metal blade.  Process until it is the texture of wet sand.  Alternatively, crush the cookies in a zip-top bag with a rolling pin.  Stir to combine with the melted butter.

Press the cookie/butter mixture into a 9 inch pie dish.

In a saucepan (preferably a non-stick pan), combine the canned milk and marshmallows.  Over low to medium-low heat, stirring constantly, slowly melt the marshmallows.  Once the marshmallows are completely melted into the milk, remove them from the heat, set aside and allow to cool.

While the marshmallow mixture is cooling, whip the heavy whipping cream using a mixer until it is firm, but not stiff.

Once the marshmallow mixture is cooled (but possibly still slightly warm), add the Creme de Menthe and Creme de Cacao.  Then, gently fold in the whipped cream (do not whisk or stir).

Pour the finished filling into the pie crust.  Place in the freezer for at least 2-3 hours.