Recipes..Fresh Mint Grasshopper Pie cake
Is there anything more refreshing than a minty frozen pie? I love the light, herbal flavor of this fresh mint filling, and I think you'll love it too. Note that this recipe involves partially cooked eggs--the yolks and whites are whisked over boiling water and get quite hot, but if consuming potentially undercooked eggs ins a concern, use pasteurized eggs in this recipe.
Ingredients
For the Crust:
34 Oreo cookies about 16 oz, regular or mint-flavored
2 1/2 oz 5 TBSP unsalted butter
For the Filling:
1 cup packed mint leaves about 1 ounce, or 30 grams
1 1/4 cups heavy cream
5 egg yolks
3 egg whites
3/4 cup granulated sugar
Green food coloring optional
Whipped cream for decorating (optional)
Striped chocolate cigarettes and chocolate curls for decorating (optional)
Instructions
To Make the Crust:
Preheat the oven to 350 degrees Fahrenheit and spray a 9- or 10-inch tart pan with 2" sides with nonstick cooking spray. (You can also use a springform pan or a cake pan with a removable bottom.) Place the cookies in a food processor and pulse in long bursts until they are in fine crumbs. Melt the butter and add it to the cookie crumbs, stirring until they�re evenly moistened and have the texture of wet sand.
Press the cookie crumbs in the bottom of the pan and up the sides, pressing firmly. If you are using a springform or cake pan, only press crumbs about 2 inches up the sides. Bake the crust for 10 minutes, until it starts to puff and looks set but is not burned. Let it cool completely before filling it.
To Make the Filling:
Coarsely chop the mint leaves, and combine them with the heavy cream in a small saucepan. Bring the cream to a simmer over medium-high heat, and just before it boils, remove the pan from the heat. Cover it with a tight-fitting lid and let it sit at room temperature for an hour to infuse the cream with mint flavor. After an hour, pour the cream through a strainer into a bowl and squeeze the mint leaves tightly to remove any excess cream. Refrigerate the cream until cold. Refrigerate a mixing bowl and whisk attachment at well.
Once the cream is cold, whip it in the chilled bowl until it forms medium peaks. It should have the texture of shaving cream�full-bodied and able to hold peaks, but not overly stiff or crumbly. Refrigerate the whipped cream while you prepare the rest of the recipe.
Place a saucepan of water on the stove and bring it to a simmer. In a mixing bowl, combine the egg yolks and 1/4 cup of sugar. Whisk them together, then place the bowl over the saucepan of simmering water. Continue to whisk as the egg yolks heat up, until the yolks have lightened and taken on a custardy texture, about 3-4 minutes. Transfer the bowl to a stand mixer (or use a hand mixer) and beat them for about 5 minutes, until they're very light and thick and form a ribbon that drips down from the whisk when you lift it from the yolks.
Place the egg whites and the remaining 1/2 cup of sugar in another mixing bowl. (If you don't have extra bowls for your mixer, you can transfer the egg yolks to a different bowl and then wash and clean the yolk bowl very well before using it to whip the whites.) Fit the bowl over the saucepan of simmering water and whisk constantly while the egg whites heat up. Whisk until the sugar dissolves and the whites are hot to the touch, 3-4 minutes. Put the bowl on the mixer and whip on high speed until the whites are voluminous, glossy, and have stiff peaks. They should also be room temperature, so use your hand as a guide and feel the outside of the mixing bowl to see when they've cooled down enough to use.
Fold the egg whites into the yolks in 3 batches, then gently fold in the whipped cream in several batches. If you want to give your grasshopper more of a green mint color, add a drop or two of green food coloring and gently stir it in.
Scrape the filling into the cooled pie shell and smooth it into an even layer. Freeze it for 6 hours, or overnight, before decorating and serving. Keep any extra pie in the freezer, well-wrapped to prevent odors or freezer burn, for up to a week.
This pie is wonderful because it can be sliced straight from the freezer�no defrosting required! The slices will need just a minute or two at room temperature to become the perfect texture to enjoy.
Ingredients
For the Crust:
34 Oreo cookies about 16 oz, regular or mint-flavored
2 1/2 oz 5 TBSP unsalted butter
For the Filling:
1 cup packed mint leaves about 1 ounce, or 30 grams
1 1/4 cups heavy cream
5 egg yolks
3 egg whites
3/4 cup granulated sugar
Green food coloring optional
Whipped cream for decorating (optional)
Striped chocolate cigarettes and chocolate curls for decorating (optional)
Instructions
To Make the Crust:
Preheat the oven to 350 degrees Fahrenheit and spray a 9- or 10-inch tart pan with 2" sides with nonstick cooking spray. (You can also use a springform pan or a cake pan with a removable bottom.) Place the cookies in a food processor and pulse in long bursts until they are in fine crumbs. Melt the butter and add it to the cookie crumbs, stirring until they�re evenly moistened and have the texture of wet sand.
Press the cookie crumbs in the bottom of the pan and up the sides, pressing firmly. If you are using a springform or cake pan, only press crumbs about 2 inches up the sides. Bake the crust for 10 minutes, until it starts to puff and looks set but is not burned. Let it cool completely before filling it.
To Make the Filling:
Coarsely chop the mint leaves, and combine them with the heavy cream in a small saucepan. Bring the cream to a simmer over medium-high heat, and just before it boils, remove the pan from the heat. Cover it with a tight-fitting lid and let it sit at room temperature for an hour to infuse the cream with mint flavor. After an hour, pour the cream through a strainer into a bowl and squeeze the mint leaves tightly to remove any excess cream. Refrigerate the cream until cold. Refrigerate a mixing bowl and whisk attachment at well.
Once the cream is cold, whip it in the chilled bowl until it forms medium peaks. It should have the texture of shaving cream�full-bodied and able to hold peaks, but not overly stiff or crumbly. Refrigerate the whipped cream while you prepare the rest of the recipe.
Place a saucepan of water on the stove and bring it to a simmer. In a mixing bowl, combine the egg yolks and 1/4 cup of sugar. Whisk them together, then place the bowl over the saucepan of simmering water. Continue to whisk as the egg yolks heat up, until the yolks have lightened and taken on a custardy texture, about 3-4 minutes. Transfer the bowl to a stand mixer (or use a hand mixer) and beat them for about 5 minutes, until they're very light and thick and form a ribbon that drips down from the whisk when you lift it from the yolks.
Place the egg whites and the remaining 1/2 cup of sugar in another mixing bowl. (If you don't have extra bowls for your mixer, you can transfer the egg yolks to a different bowl and then wash and clean the yolk bowl very well before using it to whip the whites.) Fit the bowl over the saucepan of simmering water and whisk constantly while the egg whites heat up. Whisk until the sugar dissolves and the whites are hot to the touch, 3-4 minutes. Put the bowl on the mixer and whip on high speed until the whites are voluminous, glossy, and have stiff peaks. They should also be room temperature, so use your hand as a guide and feel the outside of the mixing bowl to see when they've cooled down enough to use.
Fold the egg whites into the yolks in 3 batches, then gently fold in the whipped cream in several batches. If you want to give your grasshopper more of a green mint color, add a drop or two of green food coloring and gently stir it in.
Scrape the filling into the cooled pie shell and smooth it into an even layer. Freeze it for 6 hours, or overnight, before decorating and serving. Keep any extra pie in the freezer, well-wrapped to prevent odors or freezer burn, for up to a week.
This pie is wonderful because it can be sliced straight from the freezer�no defrosting required! The slices will need just a minute or two at room temperature to become the perfect texture to enjoy.
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