Ingredients
Crust:
16 mint cream oreo cookies – broken into rough pieces
3 tbsp unsalted butter
Filling:
3 large yolks
1 env. unflavored gelatin
1/2 cup sugar
2 cup heavy cream
pinch salt
1/4 cup creme de menthe (hiram walker)
1/4 cup white creme de cacao
Instructions
Mix crumbs and butter and press into greased 9″ pie plate – frig 20 minutes and then bake 350 deg for 8/10 minutes
Beat yolks.
In saucepan combine gelatin, sugar, 1/2 cream and salt. Let sit until gel softens – 5 minutes.
Cook over medium heat until gel dissolves and mix is VERY hot but NOT boiling. Whisk vigorously – slowly add gel to yolk. Return to stove – stirring until thick. Remove from heat.
Add de meanthes
Pour to clean bowl – frigerate and stir ocassionally until wobby but not set – 20 minutes
Beat remaining 1.5 cup cream to stiff peaks. Whisk one cup into gel mixture – incorporate until there are no white streaks. Fold in rest. Scrape into crust and refrigerate until firm
Serve with chocolate curls atop…
