I’ve been playing a lot of Green Lantern: Rise of the Manhunters for review purposes lately. It’s not a bad game. It takes wholesale from God of War and waters it down to be more kid friendly, but it’s competent at what it’s trying to do. As movie games go, it’s much better than what we usually get. As action games go, it’s pretty much middle of the road. Hey, look, I just saved you the hassle of reading my review.
Any way, playing GL got me thinking about green foods for this week’s column and as the only green things I could come up with were vegetables and Green Eggs and Ham, all seemed lost until I remembered Grasshopper Pie. Yes, I know, another pie. What can I say? I love pies and I love baking pies and Grasshopper Pie is not only very easy but it’s easily one of my favorites. It’s somewhat on the expensive side if you don’t already have creme de menthe or creme de cacoa, like I didn’t the first time I made it, but, the plus side is that once you have the liquor, you can make a whole bunch of pies, or a whole bunch of drinks, or a whole bunch of both. You don’t need to buy the green colored creme de menthe, as it comes in clear as well, but where’s the fun in that? Not only is that not very grasshopper-y, but it’s not very Green Lantern-y either.
Grasshopper Ice Cream Pie
1. 1 large store bought graham cracker crust or home made graham cracker crust – I buy them from the store. I ain’t got time for all of this baking when there’s delicious, minty drinks to be consuming.
2. About a quart of vanilla ice cream
3. 1/4 cup whole milk
4. 5 cups mini marshmallows
5. 3 TBL creme de menthe
6. 2 TBL creme de cacoa
7. 1 1/4 cup cold heavy or whipping cream
8. 1/4 confectioners’ sugar
1. Once you get your hands on a crust, refrigerate it until you need it.
2. Put the ice cream in the fridge for about 15 minutes to soften it up. Once the ice cream is soft, spoon it into the crust and press it in evenly. Be careful not to crack the crust. If you do, it’s not a total deal breaker, but presentation is everything! Smooth out the ice cream and then put the whole thing back in the freezer until the filling is done.
3. Find a metal bowl to use for making the whipped cream and place it, along with your beaters in the fridge or freezer.
4. Combine the milk and marshmallows in a large saucepan and heat over low heat, stirring frequently until the marshmallows are fully melted. Once everything is melted, remove the pan from the heat and let it cool to room temperature.
5. Once the marshmallow mixture is cooled, stir in the creme de menthe and creme de cacao.
6. Using your chilled bowl and beaters, whip the heavy cream until it holds soft peaks. Add the sugar and beat well. You want the whipped cream to be stiff, but not taste like a mouthful of sand.
7. Fold the marshmallow-liquor mixture into the whipped cream and mix until fully incorporated. Have a taste. Go ahead, it’s ok. Minty, right? Well, don’t worry, it will mellow out over time.
8. Smooth your cream-marshmallow-liquor concoction over the top of the pie and freeze for at least three hours. I know waiting is tough, but this pie tastes much better the next day when the mint has had a chance to mellow out a bit. Plus, because it’s kept in the freezer, you don’t have to worry about anything getting soggy.
So there you have it, easy, minty, green, delicious. Hard to argue with such a mix.
I’m going to be on vacation next week, so you’ll be on your own in the kitchen for a week. Try not to burn the place down while I’m gone.
Still hungry? Check out the Don’t Shoot the Food archive.