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Westbrook's Grasshopper Pie
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By Mary Leigh Furrh and Jo Barksdale
Posted May 8th, 2009
This article is reprinted with permission from 100 Greatest Desserts of the South, The (100 Greatest Recipes Series), by Mary Furrh, (2008, Pelican Publishing)
100 Greatest Desserts of the South, The (100 Greatest Recipes Series)
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Servings: 6-8
Author Notes: This refreshing pie is wonderful anytime, but especially after a seafood dinner.
Ingredients: Crust:
1 box (8 1/2 ounces) chocolate wafers, finely crushed
3/4 stick butter

Filling:
6 tablespoons crème de menthe
3 tablespoons crème de cacao
36 large marshmallows
2 heaping tablespoons vanilla lice cream
1 1/2 cups heavy cream


Instructions: Prepare Crust:
Mix crumbs and butter (reserving 1/4 cup crumbs for topping).  Press crumbs into a 9-inch pan and chill.

Prepare Pie:
Heat crème de menthe, crème de cacao, and marshmallows in the top of a double boiler until the marshmallows are melted.  Cool.

Add ice cream to heavy cream and whip until very stiff.  Gently fold in cooled marshmallow mixture until blended well.  Pour into chilled pie crust and sprinkle reserved crumbs over top.  Refrigerate.  Better is made the day before serving.


 

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