I am finally getting back in the swing of things after the holidays, new years, my birthday, etc… Being thrown off my routine set me back with keeping up with my blog. But this pie could not be forgotten. As I mentioned it my last post – I had bought some crème de menthe and crème de cacao for a recipe – well this was it! And I really hoped that we would enjoy this pie – since it also entailed a trip to Premier gourmet (a local liquor store) on the day before Christmas eve to get the liquors. And when a store has people directing traffic just to find a parking spot – it is usually not worth it to go inside. But they had what I needed and with lots of registers open – we got out of there quickly – since I have no patience when waiting in line.
Now back to this pie – it was really simple to mix together. I made the crust the day in advance – so it had time to cool. Just a note that this pie is definitely ‘boozy’ since the liquor is not cooked – but I thought that was the best part. Enjoy!
- 16 Oreo cookies, broken into rough pieces
- 4 Tbsp. unsalted butter, melted and cooled
- 2 cups heavy cream, chilled
- 1/2 cup sugar
- 1 envelope (2 1/4 tsp.) unflavored gelatin
- pinch salt
- 3 large egg yolks
- 1/4 cup green crème de menthe
- 1/4 cup white crème de cacao
1. To make the crust: Preheat oven to 350 degrees F. Process the cookies in a food processor until fine. Sprinkle butter over crumbs and pulse to incorporate.
2. Sprinkle mixture into a 9-inch pie plate and press into bottom and sides.
3. Bake until the crust is fragrant and set – about 10 to 15 minutes. Let cool completely
4. To make the filling: Combine 1/2 cup cream, sugar, gelatin and salt in a medium saucepan and let sit until gelatin softens – about 5 minutes.
5. In a medium bowl, whisk together egg yolks.
6. Warm the cream mixture over medium heat until the gelatin dissolves and the mixture is hot – about 2 minutes.
7. Slowly whisk the hot gelatin mixture into the egg yolks to temper. Pour back into the saucepan and continue to cook stirring constantly over medium heat until slightly thickened, about 2-5 more minutes.
8. Off heat, stir in the crème de menthe and crème de cacao. Pour into a clean bowl and refrigerate, stirring occasionally, until thick – about 20-25 minutes.
9. Whip the remaining 1 1/2 cups of cream in a large bowl with an electric mixer on low speed for 1 minute. Then increase the speed to high until soft peaks form – 1 to 3 minutes.
10. Thoroughly whisk 1 cup of the whipped cream into the gelatin mixture to lighten it. Then gently fold in the remaining cream until no more streaks remain.
11. Spread the mixture into the cooled pie crust and smooth the top. Refrigerate until the filling is set – about 6 hours.