Chocolate And Creme De Menthe Pie Recipe


MethodInterest Group


 Chocolate coated wheatmeal biscuit8 Ounce
 Unsalted butter1⁄4 Cup (4 tbs), melted
 Water1⁄4 Cup (4 tbs)
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Eggs3 , separated
 Granulated sugar1⁄2 Cup (8 tbs)
 Creme de menthe1⁄2 Cup (8 tbs)
 Whipping cream3⁄4 Cup (12 tbs)
 Semi sweet chocolate2 Ounce, grated

Nutrition Facts

Serving size: Complete recipe

Calories 3516 Calories from Fat 1681

% Daily Value*

Total Fat 189 g290.5%

Saturated Fat 109 g545%

Trans Fat 0 g

Cholesterol 1004 mg

Sodium 1624.4 mg67.7%

Total Carbohydrates 350 g116.8%

Dietary Fiber 10.7 g42.6%

Sugars 228.4 g

Protein 49 g98.4%

Vitamin A 42.7% Vitamin C

Calcium 22% Iron 26.6%

*Based on a 2000 Calorie diet


Put biscuits in a plastic bag and crush well with a rolling pin, or process in batches in a food processor.
Put the crumbs in a deep bowl.
Add butter and blend well.
Spread the mixture in the bottom of the greased springform pan.
Chill for 1 hour.
To make filling, put water in the top of a double boiler.
Sprinkle gelatin over water and mix well.
Place over a pan of simmering water and heat until gelatin is dissolved.
Stir and remove from heat.
In a bowl, beat egg yolks with half the sugar.
Add gradually to the gelatin, beating until ingredients are well mixed.
Place over simmering water again and cook, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, about 5 minutes.
Do not boil.
Remove from heat and stir in creme de menthe.
Pour into a mixing bowl and chill for about 45 minutes, or until mixture begins to set.
Stir occasionally.
Beat egg whites with remaining sugar until soft peaks form.
Fold egg whites into chilled creme de menthe mixture.
Whip cream, then fold into mixture.
Place a waxed paper collar around top of springform pan.
Pour filling into pan.
Chill for several hours, or until set.
Remove collar.
Just before serving, sprinkle with grated chocolate.