This wonderful pie comes from Emeril Lagasse and is great for Saint Patrick's Day! This recipe has crème de menthe and crème de cocoa in the filling as these liqueurs enhance the flavors of the pie. The crème de menthe adds a subtle mint taste to the filling, while the crème de cocoa adds a hint of cocoa flavor. The filling compliments the Oreo cookie crust perfectly. This pie is great anytime of the year, but I specifically decided to post this recipe in March as the pie's lovely green color makes it a great dessert for any Saint Patrick's Day parties. I hope you enjoy this delightful pie!
Have the egg yolks and sugar ready in the bowl so you can begin drizzling the hot cream/gelatin mixture. This process will bring the egg yolks to a safe temperature for consumption.
If you prefer a stronger mint flavoring, omit the crème de cocoa and add an extra ounce of crème de menthe to the mixture
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Preparation time is 15 minutes. Total time is 1 1/2 hours plus time to chill.
2 1/4 cups crushed or ground Oreo cookies (about 22 Oreo cookies)
1/4 cup melted butter
1 3/4 cups heavy cream
2 1/2 teaspoons unflavored gelatin (1 packet of Knox unflavored gelatin equals 2 1/2 teaspoons)
4 egg yolks
1/3 cup sugar
3 ounces crème de menthe
1 ounce crème de cacao
1/4 cup confectioner's sugar
Chocolate curls or finely chopped chocolate, for garnish
Mint sprigs, for garnish
Whipped cream, for garnish
Preheat the oven to 425 degrees F. In a bowl, combine the cookie crumbs and butter; mix well. Pour the crumbs into a 10-inch pie plate or a deep dish 9 or 9 1/2-inch pie plate and press into the plate along the bottom and up the sides.
Place the crust into the oven and bake until fragrant and crisp, about 10 minutes. Remove from the oven and cool completely.
Add 1/4 cup of the heavy cream to a very small saucepan or place in a small bowl placed over a pot of boiling water. Add the gelatin and stir to combine. Allow to sit for 5 minutes for the gelatin to soften, then gently heat over the lowest heat available, stirring occasionally, until the gelatin is completely melted. Remove from the heat and set aside.
In the bowl of an electric mixer, beat the egg yolks and sugar until pale and thick. With the mixer running, drizzle in the warm gelatin and cream mixture. Remove the egg yolk mixture from the mixer and whisk in the liqueurs. Refrigerate until thickened, about 20 minutes. Whip 1 1/2 cup of heavy cream to stiff peaks with the confectioner's sugar. Fold or whisk 1/3 of the whipped cream into the thickened gelatin mixture to lighten it, then fold the remaining whipped cream in until smooth and thoroughly combined. Pour the mixture into the pie shell and refrigerate until firm, at least 4 hour or up to overnight. Remove the pie from the refrigerator and serve, garnished with chocolate curls, mint sprigs, and whipped cream. Yields 10 servings.
(edited by Anna Weicht)