The Los Angeles Times from Los Angeles, California • 399

a TD CJT oOOT As a perfect finale for a dinner party set the stage with cool, rich Grasshopper Pie Grasshopper Pie, which ea 5s Jes: 'i w. if 4 (ill tures a rich, velvety filling flavored with liqueurs and piled into a chocolate crumb crust, has been playing to dessert bridge and women's luncheon crowds for several years. It still gets rave notices. Grasshopper Pie scores high on several counts. It looks elaborate and tastes like party food.

But best of all for a timid cook, it is almost foolproof and is prepared long before serving to eliminate last minute fluster. Green creme de menthe and white creme de cacao are the principal flavors for Grasshopper Pie. The creme de menthe tints the filling a delicate green. For a deeper shade, add a few drops of green food coloring, but be careful in using artificial color. An overdose gives the pie an.

almost poisonous green shade. GRASSHOPPER PIE VA cups crumbled chocolate wafers 3 tbsp. sugar cup butter or margarine 24 marshtnallows Vi cup milk 4 tbsp. green creme de menthe 2 tbsp. white creme de cacao 1 cup heavy cream Blend crumbs, sugar and butter that has been softened.

If wished, reserve a few spoonfuls of the mixture for garnish and press remaining crumb mixture to bottom and sides of an 8-inch pie pan. Chill while preparing filling. Combine marshmallows and milk and heat until marshmallows are melted. Stir in creme de menthe and creme de cacao. Whip cream and fold into marshmallow mixture.

Pile into pie shell. Garnish with reserved crumbs and refrigerate or freeze until the dessert is ready to serve. If wanted, garnish pic with a few shaved chocolate curls. Photogrophy; Fritx Toggort Coorlwor: Borbara Uno AccMMKfet; Gaory'i 58 SI Vv.