This elegant updated version of grasshopper pie combines whipped chocolate ganache with everyone's favourite chocolate crumb cookie base. Crème de menthe works double duty to add both flavour and a hint of green to this dessert.
- Portion size 10 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Filling:
Method
In bowl, combine cookie crumbs with butter. Press evenly over bottom and up side of 9-inch (23 cm) fluted round tart pan with removable bottom. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool completely on rack.Filling: Meanwhile, place white chocolate in large heatproof bowl. In saucepan, bring cream to boil over medium-high heat; pour over chocolate and whisk until smooth. Stir in crème de menthe. Refrigerate until consistency of thin custard, about 2 hours.
In mixer with whisk attachment, whip filling to soft peaks. Scrape into cooled tart shell; smooth top. Refrigerate until set, about 2 hours. (Make-ahead: Cover loosely and refrigerate for up to 2 days.) Garnish with dark chocolate.
Nutritional facts Per each of 10 servings: about
- Fibre 1 g
- Sodium 218 mg
- Sugars 21 g
- Protein 3 g
- Calories 364.0
- Total fat 25 g
- Potassium 133 mg
- Cholesterol 49 mg
- Saturated fat 15 g
- Total carbohydrate 31 g
%RDI
- Iron 9.0
- Folate 7.0
- Calcium 5.0
- Vitamin A 14.0
