Grasshopper Pie

1 envelope unflavored gelatin
1/3 cup green creme de menthe
2 cups low-fat milk
1/2 cup granulated sugar
3 large egg yolks
2 cups prepared light whipped topping, divided
1 9-inch ready-made chocolate cookie crumb crust
4 thin mint wafers, halved, for garnish
In a small bowl, sprinkle gelatin over creme de menthe; let stand for 3 minutes. In a medium saucepan, combine milk, sugar, and egg yolks. Mix well. Cook, over medium heat, stirring constantly, until mixture thickens slightly, about 5 minutes. Stir in gelatin mixture. Cook, stirring constantly, for 2 minutes. Pour custard into a large bowl; chill for 30 minutes. Whisk 1 cup of whipped topping into custard. Pour the custard mixture into prepared crust. chill until completely set, at least 3 hours or overnight. Spoon remaining whipped topping, in dollops, on top of pie. Place mint halves on top of whipped topping. You could also spread whipped topping over the pie then drizzle melted semi-sweet chocolate over the topping.
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