Grasshopper pie

Time 20 minutes
Yields Serves 6 to 8
Grasshopper pie

Pie shell


Combine cookie crumbs and butter in greased 9-inch pie plate. Press mixture firmly against bottom and sides of plate. Chill until firm, 1 hour.



Place gelatin and water in small dish over simmering water and stir until dissolved, about 5 minutes. Add creme de menthe and creme de cacao. Cool.


Beat egg whites and salt until foamy. Beat in sugar gradually until meringue is stiff but not dry, 4 minutes. Lightly fold in dissolved gelatin mixture, then whipped cream.


Turn into chilled Pie Shell. (If shell will not hold all filling, chill pie 1/2 hour and add remaining filling.) Chill until firm, 2 hours. Decorate with chocolate curls, if desired.

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