Grasshopper Pie

Grasshopper Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CRUST:

  • 1

    7OZ BAG CHOCOLATE AND MINT FILLED SANDWICH COOKIES

  • ½

    C SLIVERED ALMONDS

  • 2

    T UNSALTED BUTTER, SOFTENED

  • FILLING:

  • 8

    OZ. MASCARPONE CHEESE, SOFTENED

  • 1

    ENVELOPE UNFLAVORED GELATIN

  • ½

    C CREME DE MENTHE SYRUP

  • 2

    T. POWDERED SUGAR

  • C PLUS ⅓ C HEAVY CREAM

  • GARNISH:

  • MINT AND CHOCOLATE CURLS

Directions

SLICE 1 INCH OFF ONE END OF EACH COOKIE. PULSE THESE TRIMMED PIECES IN FOOD PROCESSOR WITH ALMONDS UNTIL CRUMBS ARE FORMED AND ALMONDS ARE GROUND. ADD SOFTENED BUTTER, PULSE UNTIL EVENLY COMBINED. PRESS CRUMBS INTO 9 INCH PIE PLATE, COVERING YOUR HAND WITH PLASTIC WRAP TO AVOID STICKING. PROP REMAINING COOKIES, CUT SIDE DOWN, AROUND RIM OF PLATE. REFIGERATE UNTIL READY TO FILL. FILLING: BEAT CHEESE SLIGHTLY WITH HAND MIXER UNTIL SMOOTH. MEANWHILE, SPRINKLE GELATINE OVER 1/4 C WATER IN 1 CUP GLASS MEASURING CUP. LET SOFTENED 2 MINUTES. MICROWAVE 15 SECONDS UNTIL GELATINE IS DISOLVED. COOL SLIGHTLY. GRADUALLY BEAT CREME DE MENTHE SYRUP AND SUGAR INTO CHEESE UNTIL BLENDED. MIXTURE WILL LOOK CURDLED. WHILE MIXER IS RUNNING, ADD 1 1/4 C HEAVY CREAM. BEAT UNTIL SOFT PEAKS FORM. GRADUALLY BEAT IN GELATINE, BEAT UNTIL MEDUIM PEAKS FORM. POUR INTO CRUST, SWIRLING TOP DECORATIVELY. REFRIGERARE 4 HOURS OR UNTIL SET. ONCE PIE IS SET, BEAT REMAINING 1/3 C CREAN INTO SOFT PEAKS. DOLLOP ON TOP OF PIE. SPRINKLE WITH CHOCOLATE CURLS AND MINT SPRIGS.


Nutrition

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