Sunday, March 14, 2010

Grandma's Shamrock Pie - Crème de Menthe Mousse Pie

This is one of those versatile family recipes. My grandmother use to make this pie twice a year. St. Patrick's day, when it was called Shamrock Pie, and Christmas, when it was called Christmas Tree Pie. See how versatile it is? ;) Truth be told, it really has NOTHING to do with either holiday. It is simply a mousse pie based on the flavor of a grasshopper (the drink)... LOL

Be that as it may, now that I know a little about cooking and having made several mousses; I can see how this is really a "shortcut" recipe. I suppose it's easier to melt Marshmallows instead of going to the trouble of blooming and cooking your own gelatin. As a bonus, most marshmallows already contain vanilla, so there is no need for vanilla extract. Honestly, I am a bit dubios on it being a short cut... I think it would have taken less time if I had bloomed gelatin myself instead of waiting for the Marshmallows to melt. LOL

But I have to admit, if your into Mint and Chocolate, then this pie is for you. One thing to note, however, is that Crème de Cocoa comes in both brown and clear varieties. So does Crème de Menthe... Well, not in brown; It comes in green and clear varieties. Be sure to get the clear Crème de Cocoa and the green Crème de Menthe. Trust me... Brown Crème de Cocoa mixed with Green Crème de Menthe does not make for a pretty colored pie.


Shamrock/Christmas Tree/Grasshopper/Crème de Menthe Pie

1/2 cup Whole Milk
26 Large Marshmallows
1 TB Clear Crème de Cocoa
3 1/2 TB Green Crème de Menthe (Plus a little extra for the drizzling)
1 cup Heavy Cream
1 Chocolate Cookie Crust (I buy mine for this, you'll see why at the end)

Place a pot of water on the stove and place a heat proof bowl over the water, bringing it to a simmer.

Place the Milk and Marshmallows in the top of your double doubler.

Cook until melted and smooth.

Remove from the simmering water and stir in the Crème de Cocoa and the Crème de Menthe; stirring until combined.

Prepare an ice water bath.

Place the Marshmallow mixture in the bath and stir until it begins to stiffen, then set aside on the counter. (I had moved the mixture to a metal bowl so it would chill faster)

When well chilled, whip the heavy cream (1 cup should give you 2 cups of whipped cream)

Break up the Marshmallow mixture with a whisk.

Stir in 1/2 of the Whipped Cream with a spatula to loosen the marshmallow mixture.

Then fold the remaining Whipped Cream into the Marshmallow mixture.

Pour into the prepared Chocolate Cookie crust.

Smooth with a spatula.

Now this is why I buy the crust... Cause I get this handy dandy little lid to place on the pie to protect it.

Chill the pie for 30 minute.

Drizzle with Crème de Menthe before serving.

Mangia!!
~~

4 comments:

Bo said...

I love chocolate and mint together....This looks really delicious...I also like to buy ready made crusts for the same reason.

Danielle said...

hi Shane. I just discovered your blog and have been enjoying reading your posts so much I'm a follower now.

I haven't thought about Grasshopper Pie in years! I think this can be classified as "retro", no? Now you have me wanting to make this again. Thanks!

Danielle

Patti T. said...

Even if I don't like mint, this looks beautiful. Very appropriate for both holidays also. This post brought back memories of my dear MIL, she used to drink grasshoppers and pink squirrels, not even sure what the last one was??

Danielle said...

oooh yum! its like a giant thin mint!!