Grasshopper Pie
If you like chocolate and mint, you’ll love this mile-high pie filled with minty chocolate chip mousse, chocolate pudding and light-as-air whipped cream nestled in an Oreo cookie crust!
PUDDING 1 egg yolk, slightly beaten
1/3 cup granulated sugar
2 Tbs. all-purpose flour
Dash of salt 1 cup milk
1/2 tsp. vanilla extract
6 oz. dark chocolate chips
CRUST 6 Tbs. unsalted butter, melted 2 1/2 cups chocolate sandwich cookie crumbs, such as Oreos, about 27 cookies
FILLING 1 1/2 cups heavy cream
3/4 cup confectioners’ sugar
12 oz. cream cheese, softened
1/3 cup granulated sugar
1 jar (7 oz.) marshmallow crème
1/4 extract tsp. mint
Green coloring food
1 1/4 cups mini chocolate chips
TOPPING 1 1/2 cups heavy cream
3/4 cup confectioners’ sugar
4 oz. chocolate bar, optional
2 Tbs. hot fudge sauce, melted slightly
Pudding: Measure out ingredients before starting. Place egg yolk in separate bowl. In medium pot, whisk together granulated sugar, flour and salt. Add milk and vanilla; heat mixture over medium-low heat. Whisk constantly to dissolve dry ingredients into milk mixture. Once milk is warm (but not boiling), pour about 1/4 cup into bowl with egg yolk; whisk vigorously to temper yolk. Immediately pour egg yolk into pot and continue whisking over medium-low heat to prevent egg from cooking. Whisk until pudding starts to thicken. Add chocolate chips to pot; whisk until melted. Remove from heat when the pudding starts to thicken. l Strain pudding through fine sieve into medium bowl. (This is optional, but will help catch any lumps that did not get blended.) Immediately cover surface of pudding with plastic wrap and poke a few holes with toothpick. Cool pudding on counter at least 1 hour before refrigerating. Refrigerate 2-3 hours until chilled and firm. l Crust: Coat 9" springform pan with cooking spray; gently wipe out excess spray with paper towel. In medium bowl, pour melted butter into cookie crumbs; stir until completely combined. Pour crumbs into springform pan; press firmly onto bottom and up side to create thick crust.
Filling: In chilled bowl with chilled beaters, beat cream on medium-high speed until bubbly. Gradually add confectioners’ sugar, beating on high until stiff peaks form; set aside. Beat cream cheese on medium-high 2-3 minutes until light and fluffy. Gradually add granulated sugar, beating until well blended. Add marshmallow crème, mint extract and food coloring as desired; beat until blended. Fold whipped cream and chocolate chips into filling until combined. Pour filling into crust. Cover; refrigerate 2- 4 hours until firm. When firm, spread chocolate pudding over mint filling; refrigerate 2 hours for layers to set together. l Topping: Before serving, whip cream and confectioners’ sugar as described above. Spread over top of pie. To garnish with chocolate shavings, run vegetable peeler along side of chocolate bar and sprinkle shavings over whipped cream. Drizzle with fudge sauce. Servings: 12. Cals.: 828. Protein: 7 g. Fat: 53 g. (31 g. saturated). Trans fat: 1 g. Chol.: 130 mg. Carbs.: 82 g. Sodium: 253 mg. Fiber: 2 g. Sugar: 63 g. Kitchen time: 1 hour. Total time: 10 hours.