OutBoise Magazine April 2015 | Page 35

NEWS   |  OutBoise Magazine  |  35 April 2015 | Issue 6.2 | OutBoise.com Grasshopper Pie For the crust • 1 1/2 cups fine chocolate wafer crumbs (about 30 wafers) • ¼ cup sugar • ¼ cup unsalted butter, melted For the filling • 1 1/2 teaspoons unflavored gelatin • 1 1/3 cups well-chilled heavy cream • • • ¼ cup sugar • ¼ cup white crème de cacao • 4 large egg yolks ¼ cup green crème de menthe • grated mint-flavored chocolate for garnish Preparation Make the crust: In a bowl stir together the wafer crumbs, the sugar, and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate, and bake the crust in the middle of a preheated 450°F oven for 5 minutes. Let the crust cool. Make the filling: In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the sugar, the crème de menthe, the crème de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 160°F on a candy thermometer. Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened. In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold it into the crème de menthe mixture thoroughly. Pour the filling into the crust and chill the pie for 4 hours, or until is set. Sprinkle the pie with some grated chocolate. I went with this recipe to have a nice spring touch to desert, difficulty came with the crème de menthe and cocoa, they are found only at state liquor stores at the moment. A great addition to a party and a pie to impress.