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No Bake Grasshopper Pie Recipe

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This recipe for No Bake Grasshopper Pie, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Saturday, January 19, 2008


1 bag (7oz) oval chocolate and mint filled sandwich cookies
1/2 cup slivered almonds
2 Tbs unsalted butter, softened

8 oz. mascarpone cheese, softened
1 envelope unflavored gelatin
1/2 cup creme de menthe syrup
2 Tbs confectioners' sugar
1 1/4 cup plus 1/3 cup heavy cream

mint sprigs and chocolate curls

1. Slice 1 inch off one end of each cookie. Pulse these trimmed pieces in food processor with almonds until crumbs are formed and almonds ground. Add softened butter pulse until evenly combined. Press crumbs onto bottom of 9 " pie plate, covering your hand with plastic wrap to avoid sticking. Prop remaining cookies, cut side down, around rim of plate. Refrigerate until ready to fill.
2. Filling: Beat mascarpone slightly with hand mixer until smooth. Meanwhile, sprinkle gelatin over 1/4 cup water in 1 cup glass measuring cup. Let soften 2 minutes. Microwave 15 seconds until gelatin is dissolved. Cool slightly.
3. Gradually beat creme de menthe syrup and sugar into mascarpone until blended, mixture will look curdled. While mixer is running, add 1 1/4 cup heavy cream. Beat until soft peaks form. Pour into prepared crust, swirling to decoratively. Refrigerate 4 hours or until set.
4. Once pie is set, beat remaining 1/3 cup cream to soft peaks. Dollop on top of pie. Sprinkle with chocolate curls and mint sprigs.




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