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Let them eat pie at the Lexington restaurant in St. Paul

The restaurant on Grand Avenue has added pie to the dessert menu.

ST PAUL, Minn — The Lexington is a St. Paul institution. The supper club offers an elevated menu that has classic supper club favorites, like the relish tray, chicken pot pie, and popovers along with some new interpretation of classic dishes. 

They've added pie to the dessert menu. In partnership with Rachel Swan, Co-Owner of Pie & Mighty, the dessert menu will feature rotating seasonal pies served by the slice.

Recipe: Grasshopper Pie

CRUST: Oreo cookie crumbs, salt, unsalted butter, and a chocolate mint ganache (heavy cream, light corn syrup, dark (63%) chocolate, andes mints) 

FILLING: Heavy cream, cream cheese, powdered sugar, creme de cocoa, creme de menthe Finished with andes mints 

Ingredients crust 

30 chocolate creme filled cookies (oreo or similar) 

4 Tbsp of melted butter 

a dash of salt 

Whiz up the cookies in a food processor until fine. If you don’t have a food processor, crush them by hand, then put them in a gallon zip lock bag and lightly but decisively hit them with a rolling pin until you get the cookies broken down to mostly dust with very small pieces. 

Melt butter and add it as well as the cookies and dash of salt to a stainless steel bowl. Pro-tip: use gloves when mixing, the cookies have a way of lodging themselves underneath your nails that makes you look like you’ve been in the garden all day. 

Bake the crust at 350 for 8-10 minutes, until you can smell the cookies. Let cool completely. 

Filling ingredients 

8 oz cream cheese at room temperature 

1 ½ C heavy cream 

1 ½ C powdered sugar 

4 Tbsp green creme de menthe 

4 Tbsp white creme cacao 

For a non alcohol option you can replace alcohol with 1 tsp mint extract and 4 - 6 drops of green food coloring 

Mix together the cream cheese and powdered sugar in a stand mixer or in a stainless steel bowl using a hand mixer until completely smooth. Slowly add the creme de menthe and creme de cacao (or alternative). 

In a separate bowl, whip the heavy cream until it has stiff peaks. Just the cream, no added sugar. 

Fold and blend the whipped cream and cream cheese mixture together completely. 

Add mixture into the pie shell, and top with chopped andes mints (about 6). Place into the freezer until ready to serve.

The Lexington is open Sunday – Thursday 4 p.m.-10 p.m. and Friday & Saturday 4 p.m. – 11 p.m. Make a reservation at thelexmn.com

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