The grasshopper pie dessert is a Butcher & the Boar highlight. Try pastry chef Sarah Botcher's prepare-at-home version.

Tom Wallace, Star Tribune

Recipe: Butcher & the Boar's Grasshopper Pie

  • December 26, 2012 - 2:54 PM


Serves 12.

Note: From Butcher & the Boar, which uses measurement by weight. We've made an approximate equivalency for cooks without food scales. The restaurant serves these in small (about 3-inch diameter) individual pies, but here it's poured into an 8-inch springform pan. You could also pour this into cupcake liners. Any approach you choose, it's delicious. Plan ahead as the pie needs to be frozen overnight, and the egg mixture also needs time to cool. Also note that you will need a candy thermometer.

• 5.5 oz. (3/4 c.) sugar (see Note)

• 1.75 oz. (31/2 tbsp.) white crème de cacao

• 1.75 oz. (31/2 tbsp.) green crème de menthe

• 6 oz. egg yolks (2/3 c., which is 8 to 10 yolks)

• 5 oz. (24 wafers) crushed chocolate wafers

• 2 c. heavy cream

• Chocolate sauce and whipped cream, for garnish


Whisk the sugar, liqueurs and egg yolks to combine in a heatproof bowl. Place bowl securely over a pot of simmering water, ensuring the water does not touch the bottom of the bowl.

Whisk the mixture constantly until it starts to thicken and reaches 145 degrees (will take 15 minutes or more). Remove from heat and scrape contents into a clean bowl and chill until cool to the touch.

Line the sides of an 8-inch round springform cake pan with plastic wrap, making sure there is ample wrap to hang over the sides of the pan. Leave the bottom of the pan unlined and place into the plastic wrapped ring. Coat the bottom of the pan with the crushed chocolate cookies and set aside.

Whip the heavy cream on medium high speed until it is of pourable consistency. The cream will be quite loose but have some body. Set aside a little whipped cream for the garnish, if desired -- or use it all in the pie) then gently fold in the rest of the whipped cream into the cooled egg mixture until fully incorporated. If more mint flavor is desired, add a couple drops of natural mint oil for depth. (This pie is very minty, so try it this way first before adding any mint oil.)

Cover and freeze overnight (and yes, it really needs to be a very long stretch in the freezer). Unmold the pie on a serving platter. For a finished look, simply warm a metal spatula by dipping it in hot water, wipe dry and run the spatula along the sides of the pie, smoothing the surface. For clean slices, place a sharp knife in hot water, dry with a clean towel and cut. Serve with whipped cream and chocolate sauce.

Nutrition information per serving:

Calories 270 Fat 16 g Sodium 100 mg Carbohydrates 27 g Saturated fat 9 g Calcium 47 mg Protein 4 g Cholesterol 195 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 3 fat.

© 2018 Star Tribune