Name of Item: Grasshopper Pie
Yield: 12
Portion Size: 1/12 of pie
Actual
Ingredients
Weight
Measure
Chocolate cookie crumbs
2 cups
Butter, melted
½ cup
Heavy cream
1 ¾ cup
Gelatin, unflavored
2 ½ tsp
Egg Yolks
4 ea.
Sugar
1/3 cup
Crème de Menthe
3 oz
Crème de Cacao
1 oz
Forecasted Yield:
Weight
Measure
Garnish
Chocolate curls
12 ea.
Mint sprigs
12 ea.
Chocolate syrup
12 oz
Pre-Preparation
1. Combine cookie crumbs and butter and mix well. Press crumbs onto a 10 inch spring form
pan. Bake in 425 degree baker’s oven for 5-10 minutes. Remove and cool completely.
2. Add 1/4 cup heavy cream on top of double boiler. Add gelatin and gently dissolve and heat.
Remove from heat and set aside.
3. Beat egg yolks and sugar using whisk in electric mixer until pale and thick. With the mixer
running, drizzle in gelatin and cream mixture. Remove and fold in liqueurs. Refrigerate
until thickened.
4. Whip remaining 1.5 cups of heavy cream to stiff peaks. Fold in whipped cream to egg
mixture.
5. Pour mixture into pan and refrigerate or freeze.
TO ORDER/PORTION
1. Cut pie into 12 pieces.
2. Place pie on 10 inch plate and garnish.