Mrs. MacGregor’s Grasshopper Pie
Ingredients
1 cup (250 mL) dark chocolate, roughly chopped1 tbsp (15 mL) butter
1½ cups (375 mL) toasted pecans or almonds, finely chopped
1 8 oz (250 g) package large marshmallows (about 35)
¹/³ cup (125 mL) milk
¼ tsp (1 mL) salt
3 tbsp (45 mL) white crème de cacao liqueur
3 tbsp (45 mL) green crème de menthe liqueur
1½ cups (375 mL) heavy cream, whipped
Directions
Line a 9-inch (23 cm) pie plate with aluminum foil. Over hot (not boiling) water, combine chopped dark chocolate pieces and butter; stir until chocolate is melted and smooth. Stir in chopped nuts, mixing well. Spread evenly on bottom and up sides, but not over rim of prepared pie plate. Chill in refrigerator until firm, about 1 hour.
Gently remove chocolate pie shell; peel off foil and place shell on serving plate. Return shell to the refrigerator until ready to use.
Over hot (not boiling) water, combine marshmallows, milk and salt; heat until marshmallows melt. Remove from heat. Add liqueurs to marshmallow mixture and stir until blended. Chill in refrigerator until slightly thickened, 30 to 45 minutes, stirring occasionally.
Gently fold in whipped cream. Pour filling into shell and chill in refrigerator until firm, about 1 hour.
Tips to make a non-alcoholic version:
To replace the 3 tbsp (45 mL) white crème de cacao liqueur: add 1½ tbsp (23mL) chopped white chocolate to the marshmallow mixture.
To replace the 3 tbsp (45 mL) green crème de menthe liqueur: Add 1½ tsp (7 mL) mint flavouring and ½ tsp (2 mL) green food colouring.