"Math is Haaaaaaaaaaaard!" was something I whined daily growing up when I was tackling my homework. I believe that some people are number people and some people are word people. My theory was proven correct in college, when I took a low-level math class along with all the other journalism majors. So, PI Day (π or 3.14...) is not a day that I get too excited about. Unless, there is actual PIE involved! Since the number holiday falls so close to St. Patrick's Day, a minty dessert seems appropriate. Grasshopper Pie or is it π?
The original recipe calls for crushed Oreo cookies. But, if you can get a hold of some Girl Scout Thin Mint cookies, substitute those. You won't be sorry! Warning, this is an adult-only pie!
9" Pie Pan (Fat Daddio's PIE)
Mixing Bowls (Fat Daddio's MIX)
Whisk (Fat Daddio's WW)
Cooling Rack (Fat Daddio's CR)
Pastry bag, large tube (Fat Daddio's PTS)
Decorator Pen (Fat Daddio's CPP-701)
For the Crust:
1 Box Girl Scout Thin Mint cookies, crushed into crumbs (Oreo cookies can be substituted)
3 tablespoons unsalted butter, melted and cooled
For the Filling:
3 egg yolks
1 envelope unflavored gelatin
½ cup granulated sugar
2 cups heavy cream, divided
Pinch of salt
¼ cup green crème de menthe
¼ cup white crème de cacao
Whipped Cream, for topping
Chocolate syrup, for topping
- Prepare the Crust: Preheat oven to 350 F. Combine the Girl Scout Thin Mint cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to a 9" pie pan. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Refrigerate the crust for 20 minutes.
- Remove from refrigerator and bake pie crust for 10 minutes, until the crust is fragrant and set. Cool completely on a cooling rack.
- Make the Filling: In a medium bowl, whisk the egg yolks until foamy, about 30 seconds. Stir together the gelatin, sugar, ½ cup of the heavy cream and the salt in a medium saucepan and let sit until the gelatin softens, about 5 minutes. Cook over medium heat until the gelatin dissolves and the mixture is very hot but not boiling, about 2 minutes. Whisking continuously, slowly drizzle the gelatin mixture into egg yolks. Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from the heat and stir in the crème de menthe and crème de cacao. Pour into a large bowl and refrigerate, stirring every 5 minutes or so, until it thickens to a wobbly consistency, about 20 minutes.
- Beat the remaining 1½ cups heavy cream on medium-high speed until it holds stiff peaks. Gently whisk 1 cup of the whipped cream into the gelatin mixture until completely incorporated. Using a rubber spatula, fold the remaining whipped cream into the gelatin mixture until no streaks of white remain. Scrape the mixture into the cooled pie shell, smooth the top, and refrigerate until firm, at least 6 hours or preferably overnight.
- Pipe whipped cream on top of pie. Using the Fat Daddio's Decorating Pen add decorative designs with the chocolate syrup.
The pie will keep in the refrigerator, covered with plastic wrap, for up to 2 days.
The alcohol in this pie has no way of cooking off, so keep that in mind if serving to children or anyone who can't have alcohol.
Recipe adapted from The Brown Eyed Baker