Photo: Kicked Up Grasshopper Pie Recipe
Ingredients
- 2 1/4 cups chocolate cookies with a creme center, crushed
- 1/2 cup melted butter
- 1 3/4 cups heavy cream
- 2 1/2 teaspoons unflavored gelatin
- 4 egg yolks
- 1/3 cup sugar
- 3 ounces Creme de Menthe
- 1-ounce Creme de Cacao
- Chocolate curls, for garnish
- Mint Sprigs, for garnish
- Whipped cream, for garnish
Directions
Preheat the oven to 425 degrees F.
In a bowl, combine the cookie crumbs and butter and mix well. Pour the crumbs into a 10-inch pie plate and press into the plate. Place the crust into the oven and bake for 5 to 10 minutes, remove from the oven and cool completely. Add 1/4 cup of the heavy cream to the top of a double boiler. Add the gelatin and gently heat and remove from the heat and set aside. In the bowl of an electric mixer, beat egg yolks and sugar until pale and thick. With the mixer running, drizzle in the gelatin and cream mixture. Remove the egg yolk mixture from the mixer and fold in the liqueurs. Refrigerate for 4 hours until thickened. Whip 1 1/2 cups of heavy cream to stiff peaks. Fold the whipped cream into the thickened egg and gelatin mixture. Pour the mixture into the pie shell and refrigerate overnight. Remove the pie from the refrigerator and garnish with chocolate curls and mint sprigs and whipped cream.
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By peterpiazzap_12...
CORDOVA, 82
on March 17, 2010
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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!!!!!!!!!!!!!!
By isabelgates_124...
Kingston, 87
on December 26, 2009
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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.
By kristen.cameron...
Philadelphia, 78
on November 29, 2009
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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!!
Read all 9 reviews