Grasshopper Pie

For the Crust:
16 Mint N' Creme Oreo cookies, broken up
3 tablespoons unsalted butter, melted and cooled

For the Filling:
3 large egg yolks
1 envelope unflavored gelatin
½ cup sugar
2 cups heavy cream
Pinch salt
¼ cup green creme de menthe
¼ cup white creme de cacao

1. Adjust an oven rack to middle position and heat oven to 350°. Grind cookies in food processor to fine crumbs. Transfer to bowl, drizzle with the melted butter and toss well. Press the crumbs evenly into the bottom and sides of a 9 inch pie plate. Refrigerate until firm, about 20 minutes. Bake until set 8-10 minutes. Transfer to a wire rack and cool completely. 
2. Beat egg yolks in a medium bowl. Combine gelatin, sugar, ½ cup cream and salt in a medium saucepan and let sit until gelatin softens, about 5 minutes. Cook over medium heat until gelatin dissolves and the mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add the gelatin mixture to the egg yolks. Return teh mixture to the saucepan and cook stirring constantly, until slightly thickened, about 2 minutes. Remove from heat and add the cremes. Pour into a clean bowl and refrigerate stirring occasionally until wobbly but not set, about 20 minutes.
3. Beat the remaining 1 ½  cups cream until stiff peaks form. Whisk 1 cup whipped cream into the gelatin mixture until completely incorporated. Using a spatula, fold the gelatin mixture into the remaining cream until no white streaks remain. Scrape the mixture into the cooled pie shell, smooth the top and refrigerate until firm, at least 6 hours, possibly overnight.
Serves 8
Will keep for up to 2 days

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