"Grasshopper" Chocolate Mint Chess Pie/Milkshake

Classic cocktails often are my starting point when coming up with unique recipe combinations. This pie/milkshake was inspired by the Grasshopper cocktail. I've taken the main ingredients; mint, cream and creme de cacao, used them in a slightly unusual way and created two desserts that when combined, make an awesome grown up milkshake.

Recipe courtesy Hedy Goldsmith
TOTAL TIME: 1 hr 55 min
Prep: 10 min
Inactive Prep: 1 hr
Cook: 45 min
 
YIELD: One 9-inch pie or eight 8-ounce shakes
LEVEL: Easy

ingredients

  • One 9-inch pie shell, homemade or store-bought
  • 1/2 cup unsalted butter
  • 3 ounces unsweetened chocolate, chopped
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature, lightly beaten
  • 1/3 cup creme de cacao liqueur
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • Serving suggestion: whipped cream
    • FOR THE MILKSHAKE OPTION:
      • 2 cups whole milk
      • 1 quart really good vanilla ice cream or mint chip ice cream
      • 8 full-size York Peppermint Patties
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Preheat oven to 350 degrees F.

      Blind bake the pie shell. Set aside to cool.

      In a small saucepan, melt the butter over medium heat. Add the chopped chocolate and remove from the heat. Mix until the chocolate is melted.

      Whisk in the sugar, eggs, liqueur, flour, salt, and vanilla. Pour the filling into the pie shell. Bake for 28 to 30 minutes, or until the chocolate moves slightly. Let cool completely on a rack at room temperature.

      Serve the pie by itself, topped with whipped cream.

      To turn it into an amazing milkshake:

      Chill the pie until firm. Cut into 8 slices. For each shake, in a blender, add 1 slice of the pie, 1/4 cup whole milk, 5 ounces ice cream, and 1 full-size Peppermint Patty. Turn on the blender and let it rip. Voila! Awesome milkshake. Serve topped with whipped cream and a mini Peppermint Patty.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.