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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
crust
1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
1/4 cup sugar
1/4 cup unsalted butter, melted
Filling
1 1/2 tsp unflavored gelatin
1 1/3 cups well-chilled heavy cream
1/2 cup sugar, divided
1/8 tsp salt
1/4 to 1/3 cup green creme de menthe
1/4 to 1/3 cup white creme de cacao
4 large eggs, separated
Grated mint-flavored chocolate (available at specialty foods shops) for garnish
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Make the crust: In a bowl stir together the wafer crumbs, the sugar, and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate, and bake the crust in the middle of at 450 for 5 minutes. Let the crust cool.
Make the filling: In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the 1/4 cup sugar, the creme de menthe, the creme de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 160 degrees on a candy thermometer. Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened.
Beat egg whites until soft peaks form gradually and beat in remaining 1/4 cup sugar. Continue beating until stiff peaks form. With a rubber spatula; fold into the creme de menthe mixture thoroughly.
In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold into mixture. Mound high into the crust and chill the pie for 4 hours, or until is set. Sprinkle the pie with the grated chocolate.
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GRASSHOPPER PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
crust
1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
1/4 cup sugar
1/4 cup unsalted butter, melted
Filling
1 1/2 tsp unflavored gelatin
1 1/3 cups well-chilled heavy cream
1/2 cup sugar, divided
1/8 tsp salt
1/4 to 1/3 cup green creme de menthe
1/4 to 1/3 cup white creme de cacao
4 large eggs, separated
Grated mint-flavored chocolate (available at specialty foods shops) for garnish
print a shopping list for this recipe
Make the crust: In a bowl stir together the wafer crumbs, the sugar, and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate, and bake the crust in the middle of at 450 for 5 minutes. Let the crust cool.
Make the filling: In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the 1/4 cup sugar, the creme de menthe, the creme de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 160 degrees on a candy thermometer. Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened.
Beat egg whites until soft peaks form gradually and beat in remaining 1/4 cup sugar. Continue beating until stiff peaks form. With a rubber spatula; fold into the creme de menthe mixture thoroughly.
In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold into mixture. Mound high into the crust and chill the pie for 4 hours, or until is set. Sprinkle the pie with the grated chocolate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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