Name: Grasshopper Pie
Total time: 7 h 40 min
Ingredients: 16 Oreo Mint n' Creme cookies (with filling), broken into rough pieces; 3 tablespoons unsalted butter , melted and cooled; 3 large egg yolks; 1 envelope unflavored gelatin; 1/2 cup (3½ ounces/99 grams) sugar; 2 cups heavy cream; Pinch table salt; 1/4 cup green crème de menthe; 1/4 cup white crème de cacao

Why This Recipe Works

For the mint-flavored crust in our Grasshopper Pie recipe, we crushed minty Oreo cookies. The food processor made quick work of this task, but smashing them with a rolling pin worked just as well. Two liqueurs lent an intensely minty flavor to our Grasshopper Pie filling, which we thickened with gelatin. The perfect texture of our Grasshopper Pie relies on how much the cream is beaten: To avoid a grainy texture, we started beating the cream slowly, and then increased the mixer’s speed once the cream in beginning to build in volume.

Instructions

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Grind cookies in food processor to fine crumbs. Transfer to bowl, drizzle with melted butter, and toss well. Using bottom of dry measuring cup, press crumbs evenly into bottom and up sides of 9-inch pie plate and refrigerate crust until firm, about 20 minutes. Bake until set, 8 to 10 minutes. Let cool completely on wire rack.

For the filling: Beat egg yolks in medium bowl. Combine gelatin, sugar, 1/2 cup cream, and salt in medium saucepan and let sit until gelatin softens, about 5 minutes. Cook over medium heat until gelatin dissolves and mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add gelatin mixture to egg yolks. Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from heat and add crème de menthe and crème de cacao. Pour into clean bowl and refrigerate, stirring occasionally, until wobbly but not set, about 20 minutes.

Beat remaining 1 1/2 cups cream with electric mixer to stiff peaks. Whisk 1 cup whipped cream into gelatin mixture until completely incorporated. Using rubber spatula, fold gelatin mixture into remaining whipped cream until no streaks of white remain. Scrape mixture into cooled pie shell, smooth top, and refrigerate until firm, at least 6 hours or preferably overnight. (The pie will keep tightly wrapped in refrigerator for up to 2 days.) Serve, topped with chocolate curls, if desired.