Grasshopper Pie

Grasshopper pie has been a favorite of mine for... well, ever. There used to be a restaurant back where I grew up in Wisconsin Rapids, WI called Wilbern's that was an authentic Midwestern supper club. Whenever our family went there for dinner, it was always an event. Dad would don a sport coat, and Mom would put on a dress, some lipstick, and a spritz of perfume. After our delicious dinner in the dining room, we head to the bar for an after-dinner drink before leaving. Mom liked to order grasshoppers, and if I was being really good she would let me sneak a sip of her drink... cool, creamy, minty heaven. I knew that candy was dandy, but grown-up drinks were even more delicious! Grasshopper pie always brings back memories of those special occasions when we would dress up for a night on the town.

Not only that, but I also think of grasshopper pie in particular (not really the drink) as a classic dessert from the golden age of dinner parties in the '60s, what you might serve after you had your rumaki and your glazed ham with pineapple rings. So, in the spirit of nostalgia and keeping it real, I served grasshopper pie at our last dinner club meal.

This is mostly "Grasshopper Pie II" from allrecipes.com. It's a recipe that would make Sandra Lee proud, with its premade chocolate pie crust and melted marshmallows in place of sugar and gelatin. That said, it doesn't really taste "Sandra Lee-d" (and I know you know what I mean when I say that).

Also, I opted to freeze the pie rather than chill it. The firmer texture makes it easier to cut and serve, plus it reminds me more of the ice cream drink I've loved for so many years.

Ingredients:

• 1 (9 inch) prepared chocolate cookie crumb crust
• 1/2 cup evaporated milk
• 32 large marshmallows
• 6 tablespoons creme de menthe
• 1/4 cup white creme de cacao
• 1-1/2 cups heavy whipping cream
• 2 drops green food coloring (optional)
• 12 Andes mints, chopped

Directions:

1. In a large saucepan combine evaporated milk and marshmallows. Stir over low heat until marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.
2. Slowly pour creme de menthe and creme de cacao into marshmallow mixture while stirring constantly. Continue to stir until all ingredients are thoroughly combined.
3. Pour whipping cream into a large chilled mixing bowl. Add a few drops of green food coloring if desired. Whip cream until stiff. Gently fold whipped cream into marshmallow mixture.
4. Spread mixture into pie crust and top with chopped mints. Freeze overnight before serving.