Buena Vista Grasshopper Pie Recipe
Ingredients
| Crumb Crust | ||
| Melted butter | 1/4 Cup (16 tbs) | |
| Graham cracker crumbs | 1 1/4 Cup (16 tbs) | |
| Chocolate | 1/4 Cup (16 tbs) | |
| Sugar | 4 Tablespoon | |
| Lime gelatin package | 2 , flavored (Filling) | |
| Boiling water | 1 1/2 Cup (16 tbs) (Filling) | |
| 1/3 cup green creme de menthe | ||
| White creme de cacao | 1/3 Cup (16 tbs) (Filling) | |
| Vanilla Ice Cream | 1 Pint, softened (Filling) | |
| Whipping cream | 1/2 Pint (Filling) | |
| Powdered sugar | 2 Tablespoon (Filling) | |
| 2 bars (1 1/8 oz. each) Mint Chocolate | ||
Directions
Crust Mix butter with crumbs, Ground Chocolate and sugar.
Press into 9-inch pie plate.
Bake at 350°F for 6 minutes.
Cool.
Filling Dissolve gelatin in boiling water.
Add creme de menthe and creme de cacao.
Stir in softened ice cream.
Chill 5-10 minutes until slightly thickened.
Pour into crumb crust.
Chill until firm.
Whip cream with powdered sugar.
Grate 1 mint bar; stir into whipped cream.
Spread over pie filling.
Decorate top with chocolate curls made from the remaining mint bar.
Press into 9-inch pie plate.
Bake at 350°F for 6 minutes.
Cool.
Filling Dissolve gelatin in boiling water.
Add creme de menthe and creme de cacao.
Stir in softened ice cream.
Chill 5-10 minutes until slightly thickened.
Pour into crumb crust.
Chill until firm.
Whip cream with powdered sugar.
Grate 1 mint bar; stir into whipped cream.
Spread over pie filling.
Decorate top with chocolate curls made from the remaining mint bar.
Chef
