#066: grasshopper pie

okay, i’m finally going to upload my recipe for this because i’m trying to stop procrastinating so let’s get into this!!

i just moved home from campus a couple of days ago for winter break and obviously the thing i’ve missed most is my fully stocked kitchen 🙂 in order to break it in i decided to make one of my favorites because peppermint + chocolate is one of my absolute favorite flavor combinations especially in the winter (but really, all year round)

this is a recipe i’ve tried twice now!! i was kind of iffy initially because i couldn’t find a non-alcoholic recipe & i wanted it to be kid-friendly (and also so my muslim friends could have some) so i fiddled around with ratios of white chocolate and peppermint extract instead

this recipe could probably stand a couple more rounds of tweaking/editing so if you do try this just let me know if you think i should add/reduce any of the ingredients 🙂

[i was also thinking about adding dark chocolate truffles on top of the oreo crust; like maybe 8 spread out with one to each slice so there’s more chocolatey flavor but i don’t know hmm]

ANYWAY HERE GOES

Processed with VSCOcam with f2 preset

yield: one 9-inch pie    prep time: 60 minutes      total time: ~7h

INGREDIENTS:

crust
20 oreo cookies, crushed
3 tbsp unsalted butter, melted
filling
3 egg yolks
2 tsp unflavored gelatin
1/4 cup granulated sugar
500 ml whipping cream, divided
1.5 tbsp peppermint extract, or to taste
100g melted white chocolate
pinch of salt

DIRECTIONS:

  1. preheat the oven to 350F/180C.
  2. combine Oreo crumbs and melted butter, tossing with a fork/spatula until crumbs are evenly moistened.
  3. transfer crumbs into a 9-inch pie plate and press them evenly into the bottom & up the sides.
  4. refrigerate lined plate for 30 minutes.
  5. bake for 10 minutes until pie crust is fragrant and set. cool completely on a wire rack.
  6. in a medium bowl, whisk egg yolks until foamy (~30sec).
  7. stir together the gelatin, sugar, 150ml of cream and salt in a medium saucepan. let it sit until gelatin softens (~5min)
  8. cook over medium heat until gelatin dissolves & mixture is hot but not boiling (2min).
  9. drizzle in yolks while stirring, then return saucepan to heat and cook for 2min.
  10. remove from heat & stir in peppermint extract and white chocolate.
  11. pour batter into a large bowl, refrigerate and stir every 5 min for 20min until it thickens.
  12. beat the remaining cream on medium-high until stiff peaks form, then fold into gelatin mixture.
  13. scrape mixture into cooled pie crust with a spatula and refrigerate until firm (6h) or overnight.
  14. serve with chocolate shavings!

 

enjoy!!

x Natasha

 

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