It’s me–Laura–back from 2 weeks at the family cottage, with a bunch of tried and true recipes to share, which I got from my dear mother-in-law’s “Little Blue Book.” This is the book where she writes all the recipes that she’s made numerous times and had enthusiastic response from at least some of the family. I’ll be posting these recipes over the next several days, including one for Chicken Mornay–which Mom has noted is one of MY favorites. But to kick things off, here’s a recipe for Grasshopper Pie:
- 24 marshmallows, cut up
- 2/3 c. milk
- 1 c. whipping cream, whipped until light and stiff
- 1 1/2 oz. creme de menthe
- 1/2 oz. creme de cacao
Crust: 20 chocolate wafers, crushed, mixed with 1/4 c. butter and pressed into the bottom of a pie pan.
Filling: Heat marshmallows and milk in dbl. boiler. Cool. Add whipped cream to marshmallow mixture. Add liqueurs. Beat whole mixture and pour into crust. Chill.
If using regular store-bought pie crust, make choc. layer:
- 1 bar (4 oz.) German Sweet choc
- 1 5 oz. pkg. vanilla pudding
- 3 tsp instand coffee pdr.
- 1 tsp. unflavored gelatin
- 2 c. milk
Break choc into squares and set aside. Combine pudding mix, coffee, and gelatin in pan and add milk. Bring to boil stirring constantly. Remove from heat and add choc. Stir until smooth. Pour into bottom of pie crust, then put green layer on top. Chill until set.