Grasshopper Pie

Instructions

1. Adjust the oven rack to the middle position, and preheat the oven to 325 degrees F.
2. Pulse the cookies in a food processor until coarsely ground, about 15 pulses, then process to fine crumbs, about 15 seconds. Sprinkle the melted butter over the crumbs and pulse to incorporate, about 5 pulses.
3. Sprinkle the mixture into a 9-inch pie plate Using the bottom of a dry measuring cup, press the crumbs into an even layer on the bottom and sides of the plate. Bake until the crust appears set- 15 to 18 minutes. Let the crust cool while you make the filling.
4. In a medium bowl, beat the egg yolks. In a medium saucepan, combine 1/2 cup of the cream, sugar and salt. Sprinkle gelatin over the cream mixture and let sit until the gelatin softens- about 5 minutes. Cook over medium heat until the gelatin dissolves and the mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add the gelatin mixture to the egg yolks. Return the mixture to the saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from heat and add creme de menthe and creme de cacao. Pour into a clean bowl and refrigerate, stirring occasionally, until the filling is wobbly but not set, about 20 minutes.
5. In a separate bowl, use an electric mixture to beat the remaining 1 ½ cups of cream on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form, 1 to 3 minutes. Whisk 1 cup of whipped cream into the gelatin mixture until completely incorporated. Using a rubber spatula, fold the gelatin mixture into the remaining whipped cream until no white streaks remain. Transfer the filling to the cooled crust, smoothing the top with a spatula.
6. Refrigerate until firm, at least 6 hours or preferably 12 hours. This pie can be refrigerated for up to 2 days. It also freezes well. Just wrap with plastic wrap and defrost before serving.