Grasshopper Pie
This delightful Cool Mint Oreo Pie is a creamy and refreshing dessert that combines the classic flavors of mint and chocolate in a light and luscious filling. The crunchy Oreo cookie crust provides the perfect contrast to the smooth and velvety mint-infused filling, making each bite a delightful experience for your taste buds. Finished with a dollop of whipped cream and chocolate curls, this pie is a beautiful and delicious treat that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- :
- 24 Cool Mint Oreo cookies, crushed into crumbs
- 3 tablespoons unsalted butter, melted and cooled
- :
- 3 egg yolks
- 1 envelope unflavored gelatin
- ½ cup granulated sugar
- 2 cups heavy cream, divided
- Pinch of salt
- ¼ cup green crème de menthe
- ¼ cup white crème de cacao
Instructions
- Make the Crust: Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Refrigerate the lined pie plate for 20 minutes. Bake for 10 minutes, until the crust is fragrant and set. Cool completely on a wire rack.
- Make the Filling: In a medium bowl, whisk the egg yolks until foamy, about 30 seconds. Stir together the gelatin, sugar, ½ cup of the heavy cream and the salt in a medium saucepan and let sit until the gelatin softens, about 5 minutes. Cook over medium heat until the gelatin dissolves and the mixture is very hot but not boiling, about 2 minutes. Whisking continuously, slowly drizzle the gelatin mixture into egg yolks. Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from the heat and stir in the crème de menthe and crème de cacao. Pour into a large bowl and refrigerate, stirring every 5 minutes or so, until it thickens to a wobbly consistency, about 20 minutes.
- Beat the remaining 1½ cups heavy cream on medium-high speed until it holds stiff peaks. Gently whisk 1 cup of the whipped cream into the gelatin mixture until completely incorporated. Using a rubber spatula, fold the remaining whipped cream into the gelatin mixture until no streaks of white remain. Scrape the mixture into the cooled pie shell, smooth the top, and refrigerate until firm, at least 6 hours or preferably overnight. Serve with whipped cream and topped with chocolate curls, if desired.
Cook Time
15M
Prep Time
PT7H
Yield
8 servings
Nutrition
- Calories: 536 kcal
- Carbohydrate Content: 46 g
- Protein Content: 4 g
- Fat Content: 35 g
- Saturated Fat Content: 19 g
- Cholesterol Content: 166 mg
- Sodium Content: 197 mg
- Fiber Content: 1 g
- Sugar Content: 32 g
- Serving Size: 1 serving
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