Grasshopper Pie

Grasshopper Pie

Ingredients:

Crust
1 package ( 15 oz) mint oreo Cookies
5 tablespoons melted butter

Filling
3 egg yolks
2 cups heavy cream
1/2 cup sugar
pinch of salt
2 teaspoons unflavored gelatin
1/4 cup green creme de menthe
1/4 cup white creme de cocoa

Directions:

Step 1

FOR THE CRUST; Adjust oven rack to middle position and heat oven to 350 degrees .  Process cookies (with filling) in food processor to fine crumbs, about 45 seconds (SAVE SIX COOKIES FOR TOPPING).  Transfer to bowl and drizzle with melted butter, and toss well.  Press crumbs evenly into BOTTOM AND SIDES of a 9-inch pie plate.  Refrigerate crust until firm, about 20 minutes.  Bake until set, 8 to 10 minutes.  Let cool completely on wire rake.

Step 2

FOR THE FILLING; In a medium bowl, beat the 3 egg yokes.  In a saucepan, combine 1/2 cup cream, sugar, and salt.  Sprinkle 2 teaspoons gelatin over cream mixture and let sit until gelatin softens, about 5 minutes.  Cook over medium heat until gelatin dissolves and mixture is very hot but not boiling, about two minutes.  Whisking vigorously, slowly add gelatin mixture to egg yokes.  Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes.  Remove from heat and add creme de menthe and creme de cocoa.  Pour mixture into a clean bowl and refrigerate, stirring occasionally, until filling is wobbly but not set, about 20 minutes.

Step 3

Using a stand mixer or hand mixer, whip remaining 1 1/2 cups cream until foamy (medium speed), about 1 minute.  Increase speed to high and whip until stiff peaks forms, 1 to 3 minutes.  Whisk 1 cup of whipped cream mixture into gelatin mixture until completely incorporated.  Using a rubber spatula, fold the gelatin mixture into remaining whipped cream mixture until no white streaks remain.  Scrape mixture into cooled pie shell, smooth top, and refrigerate until firm, at least 6 hours or preferably overnight. 

Serve, topped with chocolate curls, or crumbled mint oreo cookies, if desired.  Enjoy!