Ingredients with Measurements:
- 24 Oreo cookies, crushed
- 6 tablespoons unsalted butter, melted
- 1/4 cup cold water
- 1 tablespoon unflavored gelatin
- 1/2 cup sugar
- 1/4 cup crème de menthe liqueur
- 1/4 cup crème de cacao liqueur
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- Green food coloring (optional)
- Whipped cream and chocolate shavings for garnish
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, mix the crushed Oreo cookies and melted butter until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust for 10 minutes, then let it cool completely.
5. In a small saucepan, sprinkle the gelatin over the cold water and let it sit for 5 minutes.
6. Add the sugar to the saucepan and heat the mixture over low heat, stirring constantly, until the gelatin and sugar are fully dissolved.
7. Remove the saucepan from the heat and stir in the crème de menthe and crème de cacao liqueurs.
8. Let the mixture cool to room temperature.
9. In a large bowl, beat the heavy cream and vanilla extract with an electric mixer until stiff peaks form.
10. Fold the cooled gelatin mixture into the whipped cream until fully combined.
11. If desired, add a few drops of green food coloring to the mixture to give it a brighter color.
12. Pour the mixture into the cooled Oreo crust and smooth the top with a spatula.
13. Refrigerate the pie for at least 4 hours or overnight, until set.
14. Before serving, garnish the pie with whipped cream and chocolate shavings.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Refrigeration time: 4 hours or overnight
Temperature:
Oven temperature: 350°F
Refrigerator temperature: 40°F
Serving size:
1 slice
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 45g
Protein: 3g
Sodium: 250mg
Sugar: 32g
Substitutions for ingredients:
- Instead of crème de menthe and crème de cacao liqueurs, you can use peppermint extract and chocolate syrup.
- You can use a store-bought Oreo crust instead of making your own.
Variations:
- You can use different flavors of liqueurs or extracts to create different variations of this pie.
- Instead of an Oreo crust, you can use a graham cracker crust or a chocolate cookie crust.
Tips and tricks:
- Make sure to let the gelatin mixture cool to room temperature before folding it into the whipped cream, or it will melt the cream.
- If you want a stronger mint flavor, add more crème de menthe or peppermint extract.
- To make chocolate shavings, use a vegetable peeler to shave a block of chocolate.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- This pie is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Garnish the pie with fresh mint leaves or chocolate curls.
Garnishes:
- Whipped cream
- Chocolate shavings
- Fresh mint leaves
- Chocolate curls
Pairings:
- Coffee or hot chocolate
- Mint tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the gelatin mixture does not dissolve completely, strain it through a fine-mesh sieve before adding it to the whipped cream.
- If the whipped cream becomes too thick or grainy, you may have overbeaten it. Stop beating as soon as stiff peaks form.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the pie.
- Store the pie in the refrigerator and do not leave it at room temperature for more than 2 hours.
Food history:
- Grasshopper pie is a classic dessert that originated in the United States in the 1950s. It is named after the green color of the crème de menthe liqueur used in the recipe.
Flavor profiles:
- This pie has a creamy, minty flavor with a chocolatey Oreo crust.
Serving suggestions:
- Serve the pie chilled with a dollop of whipped cream and chocolate shavings on top.
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Taste: Creamy, Chocolatey, Minty, Sweet, Crunchy