Grasshopper Pie
Photo credit: StockFood, Keller & Keller.
Spring hits, and you want everything you consume to be green. Thankfully, there’s a pie for that—a sprightly little critter called Grasshopper Pie.
Nope, we’re not talking about edible grasshoppers (although yes, you see those by the basketful in Mexico). It’s a pie made from crème de menthe, crème de cacao, heavy cream, eggs, and (typically) a chocolate wafer crust.
It’s believed that the cocktail version of the pie, a similar mashup of various crème liqueurs, preceded the emerald-hued dessert to Grasshopper fame in the 1920s, when it was reportedly invented in New Orleans (whence all good things come). The treat is similar to other “cordial pies," such as the Brandy Alexander, which came around in the early ‘70’s. Its distinction, of course, is that wild hue, which depending on the amount of crème de menthe or food coloring can be restrained or pronounced. Observe:
Photo credit: Getty Images
As for its flavor profile, mint and chocolate together are a classic: There’s a reason Thin Mints are the most popular Girl Scout cookie. So break out the grasshoppers this spring—we like the looks of this one, from Epicurious. Or you could go with a modern update on the classic pie with a grasshopper sundae, or portable ice cream sandwich. Green delight on the go, you know.
Grasshopper Ice Cream Sandwiches with Hot Fudge Sauce
From Everyday Food
Makes 10
2/3 cup (1 1/3 sticks) unsalted butter, room temperature, plus more for baking sheet
1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for baking sheet
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 quart mint chocolate-chip ice cream, softened
1 1/2 cups Hot Fudge Sauce
1. Preheat oven to 375 degrees. Butter a 10-by-15-inch rimmed baking sheet; dust with flour, tapping out excess. Set aside. In a bowl, whisk together flour, cocoa, baking powder, and salt.
2. Cream butter and sugar until smooth. Add eggs and vanilla; beat until light and fluffy. With mixer on low, gradually beat in flour mixture. Pat dough into a rectangle. Wrap in plastic; refrigerate 30 minutes.
3. Roll out dough between wax paper into a 10-by-15-inch rectangle. Remove top paper; use the bottom to flip dough onto prepared sheet. Score into 20 squares with a paring knife. Pierce holes over squares.
4. Bake until just firm, 8 to 10 minutes, rotating sheet halfway through. Cut into squares; let cool completely.
5. Sandwich ice cream between two cookies. Wrap in plastic; freeze to set, 5 to 10 minutes. Serve plain, or place on plates, and drizzle with hot fudge.
