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Grasshopper Pie
For the crust:
1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
1/4 cup sugar
1/2 stick (1/4 cup) unsalted butter, melted
For the filling:
1 1/2 teaspoon unflavored gelatin
1 1/3 cup well-chilled heavy cream
1/4 cup sugar
1/4 cup green crème de menthe
1/4 cup white crème de cacao
4 large egg yolks
Grated mint-flavored chocolate (available at specialty foods shops) for garnish
To 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 a preheated 450°F oven for 5 minutes. Let the crust cool.
To 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 sugar, the crème de menthe, the crème 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°F 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. In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold it into the crème de menthe mixture thoroughly.
Pour the filling 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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