No-Bake Grasshopper Pie

By jocelynamanda

Ingredients

• Crust:
• 1 7 ounce bag oval chocolate and mint-filled sandwich cookies (such as Pepperidge Farms Mint Milanos)
• 1/2 cup slivered almonds
• 2 tablespoons unsalted butter, softened
• Filling:
• 8 ounces mascarpone cheese
• 1 envelope unflavored gelatin
• 1/2 cup creme de menthe syrup
• 2 tablespoons confectioners sugar
• 1 1/4 cups plus 1/3 cup heavy cream
• Mint and chocolate curls, to garnish

Preparation

Step 1

1. Slice 1 inch off one end of each sandwich cookie. Pulse these trimmed pieces in a food processor with almonds until crumbs are formed and almonds are ground. Add softened butter and pulse until evenly combined. Press crumbs onto the bottom of a 9-inch pie plate, covering your hand with plastic wrap to avoid sticking. Prop remaining cookies, cut side down, around rim of plate. Refrigerate until ready to fill.
Filling:

2. Let mascarpone cheese soften in a large bowl at room temperature. Beat slightly with a hand mixer until smooth. Meanwhile, sprinkle gelatin over 1/4 cup cold water in a 1-cup glass measuring cup. Let soften 2 minutes, then microwave for 15 seconds, until gelatin is dissolved. Let cool slightly.

3. Gradually beat creme de menthe syrup and sugar into mascarpone until blended; mixture will look curdled. While mixer is running, add 1-1/4 cups of the heavy cream. Beat until soft peaks are formed. Gradually beat in gelatin; beat until medium-stiff peaks are formed. Pour into prepared crust, swirling top decoratively. Refrigerate 4 hours or until set.

4. Once pie is set, beat remaining 1/3 cup cream to soft peaks. Dollop on top of pie and sprinkle with chocolate curls and mint sprigs. Makes 12 servings.