Kicked Up Grasshopper Pie

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

THE PURPOSE OF GELATIN IS TO HOLD THE WHIPPED CREAM SO IT WON'T BREAK DOWN. THE RECIPE NEEDS TO BE CUT IN HALF, SO THE CONSISTENCY IS SMOOTH, NOT FIRM LIKE JELLO!!!!!!!!!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love Emeril recipes usually, but this was a real disappointment. I read the reviews carefully on line beforehand and was able to successfully create the cream/gelatin/egg yolk/sugar mixture. Folding it into the whipped cream several hours later was challenging, so I used the whip attachment on my mixer to better integrate the gelatin chunks.

I thought all was well, (it certainly looked beautiful, but when I went to serve it 24 hours later, it was like serving pea soup. Despite that, most of the reviews on taste were that it was really sub-par.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had a tad bit of trouble with this recipe but when I got it right it was actually quite easy and delicious. I brought 3 pies to Thanksgiving and this one was everyone's favorite.
-After taking gelatin and cream off the double boiler mix it immediately with sugar/yolk mixture. then IMMEDIATELY add the liquers. set for 4 hours like directed.
-when mixing the heavy cream in with the gelatin mixture that's been set it can be difficult. Folding it in doesn't work. you must use an electric mixer to combine the two. Since the gelatin mixure is hardened it will not blend well at first but on a high speed for a few minutes it begins to lose the lumps. if it's still a little lumpy add more cream until smooth.

It's really quite an easy recipe but it was worded vaguely and wrongly. I think this deserves a second chance!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dessert was a disaster! I consider myself an experienced cook, but there is definitely something wrong with this recipe. First, the oreo crumb and butter mixture all melted to the bottom of the pan. Next, I gently whisked the gelatin into the cream and it almost immediately became puddy. I tried 3 times and ran out of gelatin. Went back to the store thinking it must be too old/expired. However, had the same results with brand new/fresh gelatin. I finally figured out, if you put the puddy over heat, it will eventually dissolve into liquid. Have your eggs and sugar mixture ready though...because you need to add the disolved gelatin almost immediately or it'll turn into jello and you'll have a lumpy mess. When I added the alcohol, it seemed to curdle. Rather than folding, I had to put it in the mixer. Poured it into the pan and hoped for the best. The next night, I had a special dinner for my significant other and couldn't even scoop a piece out of the pie plate...the oreo/butter was on like a rock. Lots of wasted time, money, and effort. Worst recipe I've ever tried on Food Network. Should take it off the website.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am not a novice cook, but I wish I had read the other comments BEFORE I started to make this for my St. Pat's dinner. I got nervous when the cream and gelatin solidified into a definitely non-drizzle-able mass of silicon sealant. I thought maybe it would dissolve again in the egg-liquor mix, but I ended up with clumps and strands, just like other reviewers. Not wanting to waste my eggs and booze, or my time to this point, I decided to strain the mix and rinse the clumps to remove as much egg as possible (to avoid inventing "Minty Scrambled Egg Pie". I put the gelatin back in the double boiler with a few Tbls of water and it quickly re-dissolved. I then slowly whisked this back into the egg-liquor mix. (At this point I am 45 minutes off schedule for dinner prep, my kitchen is an unholy disaster, I'm on my second Jameson's, and my dog is licking green drips off the floor thinking this is the best St. Patrick's Day EVER! I was afraid I might have lost too much gelatin or added too much water, but after 10 minutes in a snowbank on my deck, the mix was solid, like jello jigglers. I warmed it a bit and folded in the whipped cream, and the pie came out just fine.

Obviously this worked for some of the reviewers, so maybe it is just some ambiguity in the way the recipe is written. I am writing this for those of you who are reading the reviews after you started the cooking, hoping it will help you save the project. If you haven't started yet, I would suggest finding another recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

its delicios but since i didnt have crem d menthe i used peppermint schnapps and food coloring and it turned out delicios and i garnished it with dark chocolate chips and sugared mint leaves

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm sure the end product tastes great if you can ever get past the vague instructions. I made this pie twice w/ completely different results.

Cookies crushed to what size? does the butter need to be room temp? should the gelatin dissolve before heating? does the gelatin mixture need to cool first, etc?

The only plus was that the alcohol content made you forget what it looked like and that you were eating clumps of gelatin.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Had to abandon this recipe. Gelatin congealed and I could not smooth out lumps. Found a similar recipe where gelatin was mixed and heated with most of the liquids prior to folding with whipped cream Came out perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A terrific refreshing easy summer time pie.Everyone always asks for seconds...if not third helpings...be sure and make two!