A cocktail crossed with a cream pie.
Grasshopper pie is named after the delicious after-dinner cocktail, the Grasshopper. A Grasshopper is made with equal parts of creme de menthe, creme de cacao, and cream or half-and-half. The pie attempts to recreate the flavor of that basic mixture, thickened and set into a marshmallow base in a chocolate cookie crust.
The cocktail was supposedly created at Tujague’s restaurant, the second-oldest restaurant in the French Quarter. The 157-year-old Tujague’s also claims to be the birthplace of brunch, and if you’ve got a few million in the bank, you might be able to buy it.
As the story goes, in 1928, the then-owner of Tujague’s, Philibert Guichet Jr., entered the cocktail into a cocktail contest judged by Walter Winchell, where it took second place. (Some sources say the original version was layered, but I’ve yet to encounter such a thing.) Unfortunately, 1928 wasn’t a fantastic time to promote a cocktail, given that prohibition was still in effect. By the 1950s, however, it was popular in the south, and that popularity spread.
From the box of D.W. from Cedar Falls, Iowa.
8 inch pie pan
14 chocolate sandwich cookies, crushed
2 Tbsp. butter
24 large marshmallows
1/2 cup milk
melt in double boiler
4 Tbsp. creme de menthe
2 Tbsp. creme de cacao
1 cup whipping cream
Freeze. Serves 6.
The instructions are a little skeletal, so here’s a slightly longer explanation:
- Mix crushed cookies and butter together; press into sides and bottom of pie plate. Put pie plate in refrigerator.
- Heat milk in double-boiler; melt marshmallows into milk until completely melted. Cool.
- Add the liqueurs to the cooled marshmallow mixture.
- Whip cream. Fold whipped cream into marshmallow mixture. Fill pie. (If desired, top with additional crushed cookies.) Freeze.