16Mint ‘n Creme Oreo cookiesbroken into rough pieces (Double Stuff)
3tbspunsalted buttermelted and cooled
3large egg yolks
1envelope unflavored gelatin
1/4cupgreen creme de menthe
1/4cupwhite creme de cocao
shaved bittersweet or semisweet chocolate for garnishoptional
Adjust oven rack to the middle position and the the oven to 350 F.
Grind the cookies in a food processor to fine crumbs.
Transfer to a bowl, drizzle with the melted butter, and toss well.
Press the crumbs evenly into the bottom and sides of a 9-inch pie plate (I used a tart pan) and refrigerate until firm, about 20 minutes.
Bake until set, about 8-10 minutes.
Cool completely on wire rack.
Beat egg yolks in a medium bowl.
Combine the gelatin, sugar, 1/2 cup cream, and salt in a medium saucepan and let sit until the gelatin softens, about 5 minutes.
Cook over medium heat until gelatin dissolves and mixture is very hot, but not boiling, about 2 minutes. Whisking vigorously, slowly add the gelatin mixture to the egg yolks (see tempering note above), return the mixture to the pan and cook, stirring constantly, until slightly thickened, about 2 minutes.
Remove from heat and add creme de menthe and creme de cocao.
Pour into a clean bowl and refrigerate, stirring occasionally, until wobbly, but not set, about 20 minutes.
Beat the remaining 1 1/2 cups of cream with electric mixer (I used the KA) at medium high speed until stiff peaks form.
Whisk one cup of the whipped cream into the gelatin mixture until completely incorporated.
Using a rubber spatula, fold the gelatin mixture into the remaining whipped cream until no steaks 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 (DO THIS!).
Serve topped with chocolate curls, if desired.
This recipe for Grasshopper Pie was printed from AmandasCookin.com - https://amandascookin.com/grasshopper-pie/ and can only be printed for education or personal use.