Wednesday, December 8, 2010
Week 16: Grasshopper Pie
As Thanksgiving approached I signed up for a daily e-mail from Taste of Home with a pie recipe each day. This grasshopper pie was one of those recipes that came to my inbox. It sounded pretty awesome: chocolate pudding with Andes mints chopped up in it, chocolate crust, whipped cream flavored with a little peppermint, and more Andes mints sprinkled on top.
I was a little short on funds so I decided to get chocolate graham crackers to make my own crusts, rather than the pre-made chocolate crust called for in the recipe.
The crusts worked out pretty well, made just like regular graham cracker crusts, with sugar and melted butter and baked in the oven for a few minutes.
It was fun and easy to make. I took one to our bishop, although he wasn't home to get it when I drove all the way up there (luckily I was able to sneak it in the house), and one to another bishopric member who had a sick family that weekend.
Hubby didn't like the pie as much as I thought he would. I think we would have rather had a plain pie shell rather than a chocolate graham cracker crust. I thought it was very delicious, though.
1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
2-3/4 cups whipped topping, divided
1 package (4.67 ounces) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 inches)
1/4 teaspoon mint extract
2 drops green food coloring, optional
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust.
In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.