A Southern favorite in the ’50s and ’60s, here is Grasshopper Pie accompanied by two minty drinks.

This is from the 2-in-1 International Recipe Card Collection, and it’s After-Dinner Drinks Card 12.

For “Stinger Pie” substitute brandy for creme de cacao and white creme de menthe for green.

For “Brandy Alexander Pie” substitute brandy for green creme de menthe.

Mocha Mint

1 jigger coffee liqueur
1 jigger white creme de menthe
1 jigger creme de cacao
Shake well with ice and serve in cocktail glass or punch cup.

Banana Mint

1 jigger creme de banana
1 jigger white creme de menthe
1 jigger white creme de cacao
Shake well with ice and serve in cocktail glass or punch cup.

Sprinkle gelatin over lemonade and let soften about 5 minutes. Pour gelatin mixture and sugar into saucepan and heat, stirring until gelatin dissolves.
Beat egg yolks until frothy and stir into gelatin mixture. Cook over medium heat, stirring constantly with wooden spoon until mixture begins to thicken and coats back of spoon. Do not overcook or eggs will curdle.
Remove from heat and stir in liqueurs and peppermint extract.
Beat egg whites until soft peaks form; fold into egg mixture. Chill until mixture begins to set.
Whip 1/2 cup heavy cream until soft peaks form and fold into mixture. Spoon into prepared pie shell and chill until firm, about 3 hours. Top with sweetened whipped cream and chocolate curls, if desired.

May substitute 1 9-inch flaky, baked pie crust, fully cooled