Pie Survey/ Grasshopper Pie

With Thanksgiving quick approaching, I’m starting to think about my menu for the day. All in attendance will help with the food, of course, bringing a dish that their families think essential for a Thanksgiving feast. But come the end of the meal, it’s essential that there’s more than enough pie to go around. One pie for every two people is the ideal ratio, I think; though if the feast gets quite large, I’d settle for a pie per three.

The advantage to having so many pies is that every individual has a different idea of which pies are need-to-have, which are nice-to-have, and which are worth ignoring. For instance, I can’t imagine a Thanksgiving without a pecan pie; whereas my sister can’t imagine taking a bite of one.

The first four pies that I make (or sign up a volunteer to make) are easy to determine: pumpkin or sweet potato, pecan, apple, and grasshopper. Beyond that, cherry would probably sneak in for number five. I’m open to lots of other pies to fill in any additional spots, but the one that I will never invite to dinner is mincemeat. I’ve never had a mincepeat pie that I have enjoyed, though every time I happen across one, I’ll take a sliver to see if this one is any better than the rest that I’ve sampled.

I’m curious, though, as to what anyone else has to say about which pies are essential and which are less than welcome.

And for anyone who is interested about the grasshopper pie, you should have started harvesting your insects in July, when they were plentiful. You’ll be hard pressed to find any still breathing at this point. Just kidding. It’s creme de menthe and marshmallow in a chocolate cookie crust, and it’s delectable. Here’s the recipe for it, courtesy my mother. Don’t pay attention to any of her blasphemous talk of purchasing a pre-made chocolate cookie crust. I don’t believe she actually means it, and to my knowledge she’s never actually followed that advice. Certainly not when she’s cooking for me, anyway!

Grasshopper Pie

Chocolate crust (you can buy these in the grocery store)

If you want to make one, check your Better Homes and Gardens cookbook. It has the recipe. I usually bake mine for 8 minutes at 375 degrees. This book says not to so take your pick.

Grasshopper Filling:

  • 32 large marshmallows or 3 cups miniature marshmallows
  • ½ cup milk
  • ¼ cup green crème de menthe
  • 3 Tablespoons white crème de cacao
  • 1 ½ cups chilled whipping cream

Heat marshmallows and milk over medium heat, stirring constantly, just until marshmallows melt. Chill until thickened; blend in liqueurs.

Beat the cream until stiff. Be sure the marshmallow mixture is cooled or it will melt the cream. Fold the marshmallow mixture into the whipped cream.

Pour this into the crust. If desired, sprinkle with grated semi-sweet chocolate. Chill at least 3 hours or until set. Serve with additional whipped cream, if desired. [trust me, it's desired...]

11 Responses to “Pie Survey/ Grasshopper Pie”

  1. Katy Says:

    I say pumpkin pie is absolutely essential. And my favorite!

  2. Aurora Says:

    I must also add that Grasshopper Pie is usually the first and only pie to be entirely finished off at almost every Thanksgiving meal that Jesse and I have hosted.

  3. SamChevre Says:

    My must-have for Thanksgiving is Jeff Davis Pie. (Basically, the same base as a pecan pie, with bourbon, dates, raisins, and walnuts.)

  4. Robin Says:

    Black-bottom banana cream pie. It’s one of the five things my mother can bake, so its a staple.
    (Note: We never have pumpkin pie because one year my mother tried to make one and thought she was supposed to use the inside of the pumpkin. We have never recovered.)

  5. mom Says:

    You’re right, I have NEVER used a store bought chocolate crumb crust. However, at times I have been tempted when I’ve walked up and down the cookie aisle at the grocery store looking for the chocolate wafer cookies. Usually they’re just hidden but at times I’ve had to visit a second store to find them. This recipe originally came from a good friend who brought a grasshopper pie to Thanksgiving Dinner and then shared the recipe. I think it’s been a staple ever since.

    This year we’re putting a new twist on the pumpkin pie. I have a recipe for a spiced pumpkin cheesecake. I decided to try baking it as cheesecake pies with a cinnamon graham cracker crust (homemade of course) and we both decided it was a keeper. I’m not cooking this year but am taking one of these pies along with apple and pecan to share.

    I shared the pumpkin cheesecake pie with my foods class that sells food and they decided to offer this to their customers. They had 4 orders within the first hour that the email went out to staff. We’ll see how many more orders they receive. I tried eating this pie after several days to see how well the crust would hold up since they will be preparing it a couple days before Thanksgiving and it passed my test. Hopefully everyone else will like it as well as we did.

  6. Jeremy Says:

    Sounds interesting and good. I’ll have to give this one a try and see how it tastes!! Thanks.

  7. MIL Says:

    Pumpkin pie, and more pumpkin pie!!

  8. johanna Says:

    Thanksgiving Day - Grasshopper & maybe a slice of cherry.
    Fri AM for breakfast - Apple
    Fri Afternoon - pumpkin

  9. Johanna Says:

    Black bottom Banana Cream Pie? That sounds wonderful!

  10. CK Says:

    Cranberry Pecan Pie
    Make your usual pecan pie recipe, but add cranberries. Take a heaping cup of cranberries and cut them in half. (If there are any kids old enough to use a knife, this is a good job for them.) Toss the cranberries in the pie with the pecans and bake as usual. The pie is gorgeous and the tart cranberries cut the over-sweet taste of the filling.

  11. Tobias Arhart Says:

    I Love my Pumpkin Pie! =)

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