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Grasshopper Pie

Recipe photo courtesy of Anna Williams

Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut to the crust.

Source: Martha Stewart Living, April 2004



Cook's Notes

Chill the chocolate before making shavings so they keep their shape.

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How would you rate this recipe?
  • PIE Lover
    11 MAR, 2013
    Horrible pie! Not one of my favorites. I do not recommend! But, the crust helped.
  • ecandle96
    9 DEC, 2011
    Not quite sweet enough for my taste. I left the coconut out of the crust (not a fan) and I wonder if this was enough to make the pie just this side short of sweet enough. I think next time I'd add a 1/2 cup sugar to the egg mixture. I was concerned about the filling being thick enough, similar to others I never got the filling to reach a "pudding" consistency in the ice bath. But once I put it in the fridge the gelatin cooled and thickened up the pie considerably, making for easy serving.
  • lmwilcox5028
    16 MAR, 2009
    We did not like this recipe at all. The mint flavor was not good - my husband compared it to caugh medicine. We much prefer the recipe from the Eagle Brand Minty Grasshopper Pie. I made that recipe, but added peppermint extract and Bailys Choc. mint liquer. The taste was just like mint chocolate chip ice cream.
  • DessertFanatic
    25 MAR, 2008
    I had a 2nd go-around with this pie yesterday, and I had trouble getting the right consistency. The cream mixture reached 150 in 3 min. this time, and I think that it definitely needs to stay over the heat for longer time to thicken. I don't know why mine reaches temperature so quickly. I saved it by freezing the pie, and I liked that better. I used 3/4 tsp of peppermint extract, since I still can't find creme de menthe. The flavor was better, but it still had a leafy aftertaste.
  • DessertFanatic
    19 MAR, 2008
    I was worried that this wasn't going to turn out right, because my cream/gelatin mixture reached 150 degrees in about 5-6 min. I didn't think it looked as thick as I thought it should be, but I decided to put it in the water bath anyway. While I was whisking it in the water bath, it didn't seem like it was getting to a pudding consistency. Mine was like a thin pudding. BUT, once finished, the texture of my pie turned out perfectly, and it looks just like the picture, so trust the recipe.
  • DessertFanatic
    19 MAR, 2008
    I couldn't find creme de menthe, so I put in 1/4 tsp mint extract and filled the rest with water to make 3 Tbsp, and added 4 drops of coloring. I wanted to be cautious about how much extract I added, because I didn't want it to be overpowering. Now that I've tasted it, it definitely needed more extract. The mint flavor was too subtle. It also had a very mint-leafy aftertaste, which I didn't care for. Next time, I would either add more mint extract OR use peppermint extract, which I prefer
  • woodensandals
    16 MAR, 2008
    tips - (because mine wasn't perfect) During step 4 make sure you wait until the mixture gets thicker.. I did mine for 10 minutes and it reached 150, but in Step 5 I couldn't get it to a pudding consistency. I had to add more gelatin to get it right which ruined the texture f the pie. If you only have clear creme de menthe just add food coloring. That's what is in the bottle anyway.

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