'Tis the season for green garb and mint chocolate cookies — so why not combine the two in a fitting dessert that pays homage to the Emerald Isle? Based on the post-dinner drink of the same name, grasshopper pie is the epitome of mint chocolate heaven, with a cocoa wafer cookie crust and a creamy, cooling center. Keep things simple with the help of premade crust and instant pudding mix, which'll shave off set time for the filling. Or, for a stepped-up version, build your crust from scratch, and add a twist with the use of fine white chocolate instead. Make either one now.
1-1/2 cups cold milk Serves 8. Crust: Filling: Serves 6 to 8.
1 package (3.9 ounces) instant chocolate pudding mix
2-3/4 cups whipped topping, divided
1 package (4.67 ounces) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 inches)
1/4 teaspoon mint extract
2 drops green food coloring, optional
Nonstick vegetable oil spray
22 chocolate wafer cookies
3 tablespoons sugar
1/4 cup unsalted butter, melted
1 cup whole milk
Pinch of salt
3 large egg yolks
2 tablespoons cornstarch
6 ounces good-quality white chocolate (such as Baker’s or Lindt), chopped
2 tablespoons unsalted butter
2 tablespoons green crème de menthe
2 tablespoons light crème de cacao
3/4 cup chilled whipping cream
Shaved white and dark chocolates
1-1/2 cups cold milk
Serves 6 to 8.