Chocolate And Creme De Menthe Pie Recipe
Ingredients
| 8 oz. chocolate-coated wheatmeal biscuits | ||
| Unsalted butter | 1/4 Cup (16 tbs), melted | |
| Water | 1/4 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Eggs | 3 , separated | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| 1/2 cup creme de menthe | ||
| Whipping cream | 3/4 Cup (16 tbs) | |
| Semi-sweet chocolate | 2 Ounce, grated | |
| 9-inch springform pan | ||
Directions
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.
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.
Chef
