Grasshopper Pie (1978)

• 1/4 cup creme de menthe
• 1/4 cup creme de cacao
• 4 egg yolks, slightly beaten
• 4 egg whites
• 2 cups milk
• 3/4 cup sugar
• 1 oz square unsweetened chocolate, melted
• 1 tspn vanilla
• 1 tbspn unflavored gelatin
• 1/4 cup cold water
• 2 tbspns cornstarch
• 1 9-inch chocolate cookie crust
• Whipped cream
• Shaved semisweet chocolate

Soften gelatin in water. In 2-quart saucepan, combine 1/2 cup sugar and cornstarch. Stir in ilk and egg yolks. Cook and stir until mixture thickens and bubbles. Remove 1 cup of custard mixture; Stir in chocolate and vanilla. Spread evenly on crust.

Stir softened  gelatin into remaining custard. Cool. Add creme de menthe and creme de cacao. Chill until partially set. Beat egg whites to soft peaks. Add 1/4 cup sugar gradually beating to stiff peaks. Fold in gelatin mixture. Pile on top of chocolate layer in crust.

Chill 4 to 6 hours. Garnish with whipped  creams and shaved chocolate. Serves 8.

(Origin - "Benson & Hedges 100's presents 100 Recipes from 100 of the Greatest Restaurants" published by Meredith Corporation, 1978. Recipes selected and edited by Pat Jester. ASIDE - Recipe is from The Pirates' House of Savannah, Georgia.)

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