First came the grasshopper cocktail, a sweet digestif the essential ingredients of which are green (thus the grasshopper) crème de menthe, white crème de cacao, and cream; then, in the sixties, came the eponymous pie, which always has a crust of either cookie or graham cracker crumbs and is served chilled.

　　

Ingredients

Makes 30 cakes

　　

For the crust

1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)

　　1/4 cup sugar

　　1/2 stick (1/4 cup) unsalted butter, melted

　　

For the filling

1 1/2 teaspoons unflavored gelatin

　　1 1/3 cups well-chilled heavy cream

　　1/4 cup sugar

　　1/4 cup green crème de menthe

　　1/4 cup white crème de cacao

　　4 large egg yolks

　　grated mint-flavored chocolate (available at specialty foods shops) for garnish

　　

Make the crust:

Step 1

In a bowl stir together the wafer crumbs, the sugar, and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate, and bake the crust in the middle of a preheated 450°F. oven for 5 minutes. Let the crust cool.

　　

Make the filling:

Step 2

In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the sugar, the crème de menthe, the crème de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 160°F. on a candy thermometer. Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened. In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold it into the crème de menthe mixture thoroughly.

　　

Step 3

Pour the filling into the crust and chill the pie for 4 hours, or until is set. Sprinkle the pie with the grated chocolate.