Recipe: Creme de Menthe Grasshopper Pies from old magazines

CREME DE MENTHE PIE / GRASSHOPPER PIE
Source: Southern Living magazine, 1970s

Prepared Chocolate Pie Shell (recipe follows)
1 envelope unflavored gelatin
1/2 cup sugar, divided use
1/8 tsp. salt
3 eggs, separated (pasteurized)
1/2 cup cold water
1/4 cup white creme de cacao
1/4 cup creme de menthe
1 cup heavy whipping cream
GARNISHES:
Whipped cream, chopped pistachio nuts, chopped cherries.

Combine gelatin, 1/4 cup sugar and salt in medium pan.

Beat egg yolks and 1/2 cup cold water together; stir into gelatin mixture. Place over low heat; stirring constantly until gelatin dissolves and mixture thickens slightly, 3-5 minutes. Remove from heat; stir in creme de menthe and cacao.

Chill, stirring occasionally until mixture is consistency of unbeaten egg white.

Beat egg whites until stiff but not dry. Gradually add remaining 1/4 cup sugar; beat until very stiff. Fold into gelatin mixture.

Whip cream; fold in. Turn into chocolate crumb shell. Chill until firm. Garnish.

CHOCOLATE PIE SHELL

1 1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted

Combine crumbs, sugar and butter; press into a 9-inch pie pan.

Bake at 400 degrees F for 5 minutes. Cool.

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GRASSHOPPER PIE

3/4 cup sugar, divided use
1 envelope unflavored gelatin
1/2 cup cold water
3 eggs, separated
1/3 cup creme de menthe
1/4 cup creme de cacao
3 drops green food coloring, 1 drop blue
1/2 cup heavy whipping cream
1 chocolate wafer pie crust (9-inch)
Chocolate shavings or curls (to garnish)

Heat and stir 1/2 cup sugar, gelatin and 1/2 cup cold water in top of double boiler over simmering water until gelatin dissolves.

Lightly beat egg yolks, blend in a little hot mixture, return to pan. Cook and stir 3 to 5 minutes until thick and no raw egg taste remains.

Turn off heat, mix in liqueurs and place a circle of wax paper flat on surface. Cool until mixture mounds when dropped from spoon.

Whip cream to soft peaks; fold into sauce. Tint mint green (3 drops green food coloring, 1 drop blue).

Beat egg whites until foamy, gradually beat in remaining 1/4 cup sugar until soft peaks form. Fold into sauce. Spoon into pie shell, freeze until firm.

Garnish with chocolate shavings or curls.