Frozen Grasshopper Pie
Chocolate Crust:
1 1/2 Cups Chocolate Cookie Crumbs (15 Chocolate Sandwich Cookies)
5 Tablespoons Margarine, Melted
Mint Filling:
1 Cup Pureed Avocado (From About 2 Small, Ripe Avocados)
1 Teaspoon Lemon Juice
1/4 Cup Crème de Menthe*
1 10-Ounce Package Dandies Marshmallows
1/4 Teaspoon Salt
1/2 Teaspoon Peppermint Extract
1/2 Teaspoon Vanilla Extract
*To make this pie kid-friendly, replace the alcohol with 1/4 cup plain soymilk and 1 teaspoon peppermint extract.
Begin by combining the cookie crumbs and melted margarine in a large bowl, and stir well until there are no dry spots. Transfer this mixture to a 9-inch round pie tin, and use your fingers to press it evenly across the bottom and up the sides. Place the crust in your freezer until firm, at least 30 minutes.
Meanwhile, you can start preparing the filling. Puree your avocado using a blender or food processor, along with the lemon juice and crème de menthe. Scrape down the sides of the bowl periodically ensure you have no lumps of avocado. Set aside.
Place all of the marshmallows in a medium sauce pan, and set it over moderate heat. Stir continuously until the marshmallows have completely melted, and quickly transfer the marshmallow goo into your food processor or blender. Pulse to combine, and add in the salt, mint, and vanilla extract. Scrape down the sides once or twice between pulses, until the mixture is homogeneous. Pour into your frozen crust, and return the whole thing to the freezer. Let freeze for at least 4 hours, until set and sliceable. If desired, top with chocolate shavings, curls, or ganache. Alternately, cut into 8 slices, insert lollipop or popsicle sticks into the side crust, and dip in homemade magic shell (a double batch will cover the whole pie nicely and leave you with plenty leftover for other ice cream treats.)
Serves 8 – 10