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Grasshopper pie Recipe

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This recipe for Grasshopper pie, by , is from Mary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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2 packages (3 ounces each) or 1 6 ounce package Jello Lime Gelatin
4 Tbsp. sugar
1/8 tsp salt
2 cups boiling water
3/4 cup cold water *
1/3 cup green creme de menthe alcohol
1/3 cup cream de cocoa alcohol
1 tsp. vanilla
1 egg white
1 envelope Dream Whip whipped topping mix or 1 cup whipped cream

9 or 10 inch chocolate crumb crust.

*To substitute extracts for the liqueurs, increase the sugar to 6 tbsp. and dissolve 4 tbsp. of it with the gelatin.
Increase cold water to 1 cup + use 1 tsp. each of mint and brandy extracts instead of liquors.

Dissolve Jello gelatin, 2 tbsps. sugar and the salt in boiling water..
Add cold water, liquors and vanilla.
Chill until slightly thickened.
Beat egg whip until foamy. Gradually add remaining sugar beating after each addition until well mixed.
Than beat until meringue will stand in shiny white peaks.
Prepare whipped topping mix as directed on package, omitting the vanilla or whip the cream.

Than measure 1/2 cup gelatin and set aside. Blend meringue and prepared topping into gelatin mixture.
Chill until quite thick. Spoon into crust , using as much as possible.
(any remaining filling may be chilled in sherbet glasses for another meal.)
Drizzle the reserved gelatin over the top or the pie.
Pull spoon through a zigzag coarse to marble.
Chill until firm.
Garnish with chocolate curls, if desired.




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