Friday, January 14, 2011

A Drink in a Pie: Grasshopper!

I love this pie. Maybe because I love the combination of chocolate and mint. Or maybe it's the pretty pale green color. Or maybe it's the combination of the creme de menthe, creme de cacao, the press-in chocolate cookie crust, and the chopped Andes candies on top.

Or maybe because it's so simple to make.

I found the recipe in 500 Pies.  You'll have to get the book for this exact recipe, but it's well worth the investment.

It begins with a chocolate wafer crumb crust, which I like to press into a springform pan. The filling is made with gelatin, sugar, the two alcohols listed above, and egg yolks, stirring over medium-low heat. (Be careful not to overcook!) As soon as the gelatin has dissolved into the gelatin mixture, pour it into a metal bowl and set it into an ice bath. If you're using a creme de menthe that's green, you're good, but mine is clear so I have to add a bit of food coloring.

When the mixture has thickened, beat a cup of heavy cream to stiff peaks, and the fold it into the mixture until well combined. Pour into the cooled crust and refrigerate until the filling is set. Garnish with chopped mint-chocolate candies.

Absolutely delicious, a perfect ending to a dinner of fish or pasta with tomato sauce.

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