A gourmet's delight that can be a busy homemaker's specialty.

Grasshopper Pie
2 packages (3 oz. each) Jell-O Lime or Lemon Lime Gelatin
4 tablespoons sugar*
1/8 teaspoon salt
2 cups boiling water
3/4 cup cold water*
1/3 cup green creme de menthe*
1/3 cup creme de cacao*
1 teaspoon vanilla
1 egg white
1 envelope Dream Whip Whipped Topping Mix or 1 cup whipping cream
9- or 10-inch chocolate crumb crust

(*) To substitute extracts for the liqueurs, increase the sugar to 6
tablespoons and dissolve 4 tablespoons of it with the gelatin, increase
cold water to 1 cup, and use 1 teaspoon each mint and brandy extracts
instead of liqueurs.

Dissolve Jell-O Gelatin, 2 tablespoons sugar, and the salt in boiling water.
Add cold water, liqueurs, and vanilla. Chill until slightly thickened.
Beat egg white until foamy. Gradually add remaining sugar, beating after each
addition until blended. Then beat until meringue will stand in shiny, soft
peaks. Prepare whipped topping mix as directed on package, omitting vanilla,
or whip the cream.

Then measure 1/2 cup gelatin and set aside. Blend meringue and prepared topping
into remaining gelatin mixture. Chill until quite thick. Spoon into crust,
using as much as possible. (Any remaining filling may be chilled in sherbet
glasses for another meal.) Drizzle the reserved clear gelatin over the top of
pie; pull spoon through a zigzag course to marble. Chill until firm. Garnish
with chocolate curls, if desired.

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