Grasshopper Chiffon Pie


  • 1 Chocolate Wafer cookie crumb crust (buy prepared or make your own)


  • 1 envelope unflavored gelatin
  • 1/8 tsp salt
  • 3 eggs, separated
  • 1 cup milk
  • 1 cup heavy cream
  • 4 Tbsp green Creme de Menthe
  • 3 Tbsp white Creme de Cocoa
  • 1/3 cup sugar, twice
  1. Mix gelatin, sugar and salt thoroughly in top of double boiler
  2. Beat egg yolks, milk and cream together and add to gelatin mixture. Cook over boiling water, stirring constantly until gelatin is dissolved. Remove from heat. Chill. Stir in Creme de Menthe and Creme de Cocoa
  3. Beat egg whites until stiff. Beat in 1/3 cup sugar
  4. When gelatin mixture mounds when dropped from spoon, fold in egg whites
  5. Pour into pie shell and garnish with shaved chocolate
  6. Freeze or refrigerate
  7. Allow to thaw about 20 minutes before cutting if frozen


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