For both Belle and society at large
Belle inquired about the recipe for Grasshopper Pie (or, more specifically, Mexican Grasshopper Pie) when I mentioned it last November. It is one of my favorite foods in the world.
Before they sold the house recently, one of the parts of the house that I remember best was a framed 1970s newspaper clipping in my grandparents' kitchen in Hamilton, Ohio. The newspaper is The Journal News and has my grandmother on the cover, with the headline “For Helen Jof fe, Cooking is a Labor of Love” and it has a picture of my grandma standing there in the kitchen with a posed smile.
She includes recipes for corpretzlach, a side dish with cabbage, egg noodles and a ton of butter (it's a Polish/Hunagarian/some sort of eastern European dish) as well as grasshopper pie. The article includes the quote “For some reason, we have this at Thanksgiving.” And we still do.
Grasshopper Pie
Crust
About 30 chocolate cookies (we use oreos — my brother and I always had the job of scraping the filling out)
4-6 tablespoons of butter
Crush cookies, mix with butter and press firmly into a 9 inch pie plate. Chill.
Filling
30 marshmallows
2 tablespoons of creme de menthe
2 tablespoons creme de cocoa
1 cup of heavy cream
2/3 cup of milk
Place marshmallows and milk in top of a double boiler until melted. Cool completely. Add liquor. Whip heavy cream and fold into marshmallow mixture. Pour into crust and chill for several hours or overnight.