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Read more Read more SAMPLE RECIPE: Grasshopper Pie Chocolate and mint? Yes, please. This light, creamy pie combines creme de menthe and creme de cacao with a chocolate sandwich cookie crust for a deceptively delicious dessert. Cook the filling. In a medium saucepan over medium heat, mix together the marshmallows and 2/3 cup of heavy cream. Cook, stirring, until fully dissolved. Stir in the creme de menthe and creme de cacao. Pour the mixture into a medium bowl and refrigerate for 1 hour, or until cool and slightly thick. Finish the filling. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whip the remaining 1 cup of heavy cream until stiff peaks form. Fold the whipped cream into the cooled filling until thoroughly combined. Pour the filling into the prepared crust. Chill. Place the pie in the refrigerator for at least 4 hours. Garnish. Chop or crush the chocolate sandwich cookies into crumbs and sprinkle over the surface of the chilled pie. Store. This pie is best served the day its made. It can be stored, uncovered, in the refrigerator for up to 3 days, or wrapped in plastic and frozen for up to 1 month. Level up! Enhance that minty flavor by adding 1 tablespoon creme de menthe to some homemade whipped cream. Spread over the top of the pie after chilling, and then add the crumbled cookies on top. INGREDIENTS: 1 Cookie Crust (made with sandwich cookies) 24 large marshmallows 1 23 cups heavy whipping cream, divided 2 tablespoons crme de menthe 2 tablespoons clear crme de cacao 5 chocolate sandwich cookies Read more

Details e-book Easy as Pie

🗸 Author(s): Saura Madani
🗸 Title: Easy as Pie: The Essential Pie Cookbook for Every Season and Reason
🗸 Rating : 4.7 from 5 stars (281 reviews)
🗸 Languange: English
🗸 Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
🗸 Supported Devices: Android, iOS, PC and Amazon Kindle

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