I recently received my new copy of the recently released cookbook “The Perfect Pie” by America’s Test Kitchen, which has been my go-to for recipes. So, in order to break it in, I flipped through it to see what I wanted to make first and Grasshopper Pie caught my eye as I love everything chocolate and mint. It is probably my second favorite combo behind chocolate and peanut butter. I really enjoyed the texture and taste of this recipe and using the mint chocolate Oreo’s really added to the mint flavor.The only issue I had with making this pie was getting the chocolate curls for the decoration. Unfortunately, no matter the method or chocolate I used, I ended up with shavings and not curls. But there is no bad chocolate, so I used the shavings to top the pie off. Please note, this pie does call for alcohol, so if you would like to make it alcohol free, I have added links to other alternatives below for those ingredients.
16 mint Oreo cookies
3 tablespoons butter
3 large egg yolks
2 cups (16 oz) heavy cream, divided
1/2 cup (3.5 oz) granulated sugar
Pinch table salt
2 teaspoons unflavored gelatin
1/4 cup (2 oz) Green Crème de Menthe, non-alcohol syrup option.
1/4 cup (2 oz) Clear Crème de Cocoa, non-alcohol syrup option (please note you want whatever you use here to be clear for the pie to come out green).
- 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 butter, and toss well. Press crumbs evenly into bottom and sides of 9-inch pie plate and refrigerate crust until firm, about 20 minutes. Bake until set, 8 to 10 minutes. Cool completely on wire rack.
- Beat egg yolks together in a bowl. Combine 1/2 cup cream, sugar, and salt in a medium saucepan. Sprinkle gelatin over cream mixture 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 addcrème de menthe and crème de cocao. Pour into clean bowl and refrigerate, stirring occasionally, until filling is wobbly but not set, about 20 minutes.
- Using stand mixer fitted with whisk attachment, whip remaining 1 1/2 cups cream on medium-low speed until foamy, about 1 minute. Increas speed to high and whip until still peaks form, 1-3 minutes. Whisk 1 cup of whipped cream into gelatin mixture until completely incorporated. Using rubber spatula, fold gelatin mixture into remaining whipped cream until no white streaks remain. Transfer filling to cooled crust, smoothing top with spatula. Refrigerate until firm, at least 6 hours or preferably 12 hours. (Pie can be refrigerated, covered with plastic wrap, for up to 2 days. Serve.