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Title: Frozen Grasshopper Pie - Glorious Liqueurs
Categories: Makebooze
Yield: 16 Slices pie
| 1 1/2 | pk | (8 1/2oz) chocolate wafers, |
| Pulverized | ||
| 3/4 | c | Unsalted butter, melted |
| 1 1/3 | c | Milk, warmed slightly |
| 1 | pk | (10 1/2oz) miniature |
| Marshmallows | ||
| 1/4 | c | White creme de cacao |
| 1/4 | c | Green creme de menthe |
| 1 | pt | Heavy cream |
Combine crumbs and butter and use to make two crusts.
Add marshmallows to warm milk and cook, stirring constantly, until marshmallows melt. Remove from heat and stir in liqueur. Pour into mixer bowl.
Chill until thick and no longer warm.
Beat cream until medium stiff peaks form. Do not overbeat or the filling will be difficult to fold together.
If marshmallow mixture is too stiff to fold gently, beat until it softens. Stir about 1/2 cup of the whipped cream into the mixture, then fold into remaining cream.
Divide among pie shells. Freeze until firm, at least 4 hours or overnight. when completely frozen, cover with tin foil. Remove from freezer about 10 minutes before serving.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.
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