Grasshopper Pie Prep: 20 min; Cook: 10 min; Chill: 4 hr 20 min Makes 8 servings Chocolate Cookie Crumb Crust for 9-inch Pie (below) 1/2 cup milk 12 large jet-puffed marshmallows 1/4 cup creme de menthe 3 tablespoons white creme de cacao 1 1/2 cups whipping (heavy) cream Few drops green food color, if desired Grated semisweet baking chocolate, if desired 1. Prepare and bake crust as directed, using choco- late wafer cookies 2. Heat milk and marshmallows in 3-quart saucepan over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 min- utes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) 3. Gradually stir in creme de menthe and creme d cacao 4. Beat whipping cream in chilled medium bowl with electric mixer on high speed, until stiff. Fold marshmallow mixture into whipped cream. Fold in food color. Spread in crust. Sprinkle with chocolate. Refrigerate about 4 hours or until set. Refrigerate any remaining pie after set 1 Serving: Calories 430 (Calories from Fat 215); Fat 24g (Saturated 11g); Cholesterol 50mg; Sodium 270mg; Carbohydrate 50g (Dietary Fiber 1g); Protein 4g Irish Cream Pie Substitute 1/3 cup Irish cream liqueur for the creme de menthe and the white creme de cacao Coffee Cordial Pie Substitue water for the milk and add 1 tablespoon instant coffee (dry) with the water. Substitute coffee liqueur for the creme de menthe and Irish whiskey for the creme de cacao Cookie Crumb Crust Substitute chocolate or vanilla wafer cookies or gingersnaps for the graham crackers. Decrease the margarine to 1/4 cup and omit the sugar
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