Holiday Recipe: Grasshopper Pie
The Pit Authentic Barbecue Chef Darrell Brown, 46, lives in Durham and makes the same Grasshopper Pie his mother used to make every Christmas season. Brown says this dessert “has a great winter feel to it, with its Peppermint Patty taste and the green color of Christmas.”
1¼ cup Oreo cookie crumbs
2¼ cup heavy cream
½ cup sugar
½ cup Crème de Menthe
2 pasteurized egg whites
1 cup sugar
3½ gelatin sheets
2 tablespoons vanilla extract
10 pasteurized egg yolks
½ cup sugar
1 teaspoon iodized salt
Line a 10-by-3-inch cheesecake pan with parchment paper circles and spray bottom and sides with non-stick pan spray.
Pulse cookie crumbs in food processor until medium-fine in texture. Lightly press cookie crumbs into the cheesecake pan. Reserve some for top of pie.
Whip heavy cream, gradually adding ½ cup of sugar. Add half of the Crème de Menthe. Whip until soft peaks barely form. Do not beat until stiff. Reserve and refrigerate until needed.
Whip egg whites until foamy. Then begin to add ½ cup sugar, 1 tablespoon at a time. Continue whipping whites until firm peaks form. Reserve in refrigerator.
With mixer using the whip attachment, begin whipping egg yolks on medium-low speed with salt. Gradually add ½ cup sugar. Whip until very light and lemon in color.
While yolks are whipping, soak gelatin sheets in cold water until softened. Drain all water from gelatin and add vanilla to softened gelatin. Place over double boiler and heat until gelatin is completely dissolved.
Add remaining half of Crème de Menthe to yolk mixture. Continue whipping on medium speed. Add 2 cups of yolk mixture into warm gelatin, mixing quickly to incorporate completely.
Add tempered gelatin back into yolk mixture. Continue to whip on medium low speed.
With a spatula, fold egg whites by hand into yolk mixture. Fold cream into mixture, incorporating completely.
Pour mixture into prepared pan and freeze until firm, overnight. Wrap with plastic wrap. Keep frozen until serving.