Zutaten für White Chocolate Grasshopper Pie
- All Purpose Flour
- Baking Soda
- Baking Powder
- Shortening
- White Sugar
- Egg Whites
- Food Coloring
- White Chocolate Chips
- Gelatin Powder
- Water
- Marshmallows
- Half And Half
- Green Creme De Menthe
- Heavy Whipping Cream
- Cold Water
- Unflavored Gelatin
- 6 ounces white chocolate, finely chopped
- Corn Syrup
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Zubereitung von White Chocolate Grasshopper Pie
- **Crust:** Preheat oven to 350°F (175°C). Crush graham crackers into fine crumbs. Combine crumbs with melted butter and sugar. Press mixture into the bottom of a 9-inch pie plate. Bake for 10-12 minutes, or until lightly golden. Let cool completely.
- **Grasshopper Filling:** In a medium bowl, beat cream cheese until smooth. Gradually add powdered sugar, beating until light and fluffy. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture. Add crème de menthe and white chocolate extract, mixing until combined. Gently fold in the chopped white chocolate.
- **Chocolate Ganache:** In a double boiler or heat-safe bowl set over a pan of simmering water, melt semi-sweet chocolate chips with heavy cream. Stir occasionally until smooth and glossy. Remove from heat and let cool slightly.
- **Assembly:** Spread the grasshopper filling evenly over the cooled crust. Pour the chocolate ganache over the filling. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- **Decoration (Optional):** Before serving, garnish with fresh mint leaves, white chocolate shavings, or chocolate sprinkles for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
196g
Fat
116g
Carbs
22g
