GRASSHOPPER PIE

Ingredients

crust:

• 16 Oreo cookies, broken into rough pieces
• 4 Tbsp. unsalted butter, melted and cooled

filling:

• 2 cups heavy cream, chilled
• 1/2 cup sugar
• 1 envelope (2 1/4 tsp.) unflavored gelatin
• pinch salt
• 3 large egg yolks
• 1/4 cup green crème de menthe
• 1/4 cup white crème de cacao

Directions

1. To make the crust: Preheat oven to 350 degrees F.  Process the cookies in a food processor until fine.  Sprinkle butter over crumbs and pulse to incorporate. 

2. Sprinkle mixture into a 9-inch pie plate and press into bottom and sides. 

3. Bake until the crust is fragrant and set – about 10 to 15 minutes.  Let cool completely

4. To make the filling: Combine 1/2 cup cream, sugar, gelatin and salt in a medium saucepan and let sit until gelatin softens – about 5 minutes.

5. In a medium bowl, whisk together egg yolks. 

6. Warm the cream mixture over medium heat until the gelatin dissolves and the mixture is hot – about 2 minutes. 

7. Slowly whisk the hot gelatin mixture into the egg yolks to temper.  Pour back into the saucepan and continue to cook stirring constantly over medium heat until slightly thickened, about 2-5 more minutes.

8. Off heat, stir in the crème de menthe and crème de cacao.  Pour into a clean bowl and refrigerate, stirring occasionally, until thick – about 20-25 minutes.

9. Whip the remaining 1 1/2 cups of cream in a large bowl with an electric mixer on low speed for 1 minute.  Then increase the speed to high until soft peaks form – 1 to 3 minutes.

10. Thoroughly whisk 1 cup of the whipped cream into the gelatin mixture to lighten it.  Then gently fold in the remaining cream until no more streaks remain. 

11. Spread the mixture into the cooled pie crust and smooth the top.  Refrigerate until the filling is set – about 6 hours.