Retro White Chocolate Grasshopper Pie Recipe

Name: Retro White Chocolate Grasshopper Pie
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 6 tablespoons (3 ounces) unsalted butter; 1 ½ cups dark chocolate wafers; 8 ounces white chocolate; 1 cup heavy cream; 1 teaspoon unflavored gelatin; 2 tablespoons cold milk; 2 large egg yolks; Eggs; ¼ cup granulated sugar; 2 tablespoons crème de menthe; Peppermint Extract; 4 ounces semi-sweet chocolate; pinch of salt; dark chocolate for garnish (optional)

Indulge in a blast from the past with this Retro White Chocolate Grasshopper Pie! A dark chocolate wafer crust cradles a dreamy, minty green filling – a luscious blend of white chocolate and crème de menthe. Topped with a dark chocolate curl, this pie is the perfect retro dessert for your next gathering. Easy to make, yet undeniably elegant, it's sure to impress!

Prep Time 30 mins

Cook Time 90 mins

Calories 437.4 kcal

Protein 11g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Retro White Chocolate Grasshopper Pie

6 tablespoons (3 ounces) unsalted butter
1 ½ cups dark chocolate wafers
8 ounces white chocolate
1 cup heavy cream
1 teaspoon unflavored gelatin
2 tablespoons cold milk
2 large egg yolks
Eggs
¼ cup granulated sugar
2 tablespoons crème de menthe
Peppermint Extract
4 ounces semi-sweet chocolate
pinch of salt
dark chocolate for garnish (optional)

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How to Make Retro White Chocolate Grasshopper Pie

**Make the Crust:** Crush 1 ½ cups dark chocolate wafers into fine crumbs using a food processor.
Melt 6 tablespoons (3 ounces) unsalted butter.
In a medium bowl, combine the wafer crumbs and melted butter, mixing until evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
Refrigerate for at least 30 minutes to firm up.
**Bake the Crust:** Preheat oven to 350°F (175°C). Bake the crust for 8-10 minutes, or until lightly golden and set.
Let the crust cool completely on a wire rack.
**Make the Filling:** Finely chop 4 ounces of semi-sweet chocolate.
In a small saucepan, heat ½ cup heavy cream over medium heat until simmering.
Pour the hot cream over the chopped chocolate and let it sit for a minute.
Whisk until smooth and glossy. Stir in the remaining ½ cup heavy cream.
Refrigerate for at least 30 minutes until completely chilled.
In a small bowl, sprinkle 1 teaspoon of unflavored gelatin over 2 tablespoons of cold milk. Let it bloom for 5 minutes.
In a heatproof bowl, whisk together 2 large egg yolks, ¼ cup granulated sugar, and a pinch of salt.
Place the bowl over a saucepan of simmering water (double boiler), whisking constantly until the mixture thickens and doubles in volume (about 2-3 minutes). Do not let it boil.
Remove from heat and whisk in 2 tablespoons crème de menthe.
Gently heat the bloomed gelatin until dissolved. Whisk it into the egg mixture.
Let the egg mixture cool slightly.
In a separate bowl, beat 8 ounces of white chocolate with an electric mixer until fluffy.
Gently fold the whipped white chocolate into the cooled egg mixture.
Pour the filling into the cooled pie crust.
Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
**Garnish:** Garnish with dark chocolate curls, shavings, or sprinkles before serving.