Mint Icebox Pie

Mint Icebox Pie

Recipe adapted from Tiffany MacIsaac, Birch and Barley, Washington, D.C.

Yield: One 9-inch pie

Cook Time: 20 minutes plus 4 hours in the refrigerator

·                                 INGREDIENTS

Chocolate crust

2¼ cups finely ground Oreo cookies (about 34 cookies), divided

3 tablespoons granulated sugar

6 tablespoons unsalted butter, melted and cooled to room temperature

Chocolate pudding

⅓ cup granulated sugar

1½ tablespoons natural cocoa powder

1½ tablespoons cornstarch

¾ cup heavy cream

¾ cup whole milk

1 large egg

1½ tablespoons unsalted butter, cut into small pieces

½ cup coarsely chopped bittersweet chocolate

¼ teaspoon kosher salt

Mint Mousse

2 tablespoons green crème de menthe

1¼ teaspoons granulated gelatin

3 large egg yolks

¼ cup plus 2 tablespoons granulated sugar

3 tablespoons water

1 tablespoon mint extract

⅛ teaspoon vanilla extract

1 cup heavy cream

Whipped cream

1 cup heavy cream

2 tablespoons confectioners’ sugar

⅛ teaspoon vanilla extract

DIRECTIONS

1. Make the crust: In a medium bowl, mix together 2 cups of the cookie crumbs and the sugar. Add the melted butter and use a fork to combine. Press into a 9-inch pie plate and refrigerate.

2. Make the pudding: In a medium bowl, whisk together the sugar, cocoa powder and cornstarch. In a medium saucepan set over medium heat, combine the cream, milk and egg and whisk to combine. Bring to a gentle simmer (until a bubble or two breaks on the surface), remove the pan from the heat and whisk in the sugar-cocoa mixture. Return the pan to the heat and cook, stirring constantly until it returns to a simmer, about 5 minutes. Remove the pan from the heat and whisk in the butter, chocolate and salt. Pour into a medium bowl, press plastic wrap directly onto the surface of the pudding, then refrigerate until cold, about 30 minutes. (The pudding can be made up 3 days in advance.)

3. Make the mint mousse: In the bowl of a standing mixer fixed with the whisk attachment, add the crème de menthe. Sprinkle the gelatin over it and set aside for 5 minutes. Add the egg yolks to a blender jar and pulse to mix.

4. In a medium saucepan, combine the sugar and water. Place over medium heat and cook until a candy thermometer reads 248°. Turn on the blender and slowly pour the hot sugar mixture down the side of the blender into the eggs.  Once all of the sugar is added, turn off the blender and transfer the sugar-yolk mixture to the mixing bowl with the crème de menthe-gelatin mixture; add the mint and vanilla extracts. Using the whisk attachment, whip the mixture on high speed until it is fluffy and cooled, 4 to 6 minutes. Transfer to a large bowl, clean the mixer bowl and add the heavy cream to the clean bowl. Whip the heavy cream on medium-high speed until stiff peaks form, then carefully fold the whipped cream into the mousse in two parts.

5. Build the pie: Remove the pudding from the refrigerator. Discard the plastic wrap and use a whisk to aerate the pudding. Scrape the pudding into the chilled cookie crust and use a rubber or offset spatula to spread evenly. Top with an even layer of the mint mousse and smooth the top. Place the pie in the refrigerator until set, 3 to 4 hours.

6. Make the whipped cream: In the bowl of a standing mixer fitted with the whisk attachment, add the cream, confectioners’ sugar and vanilla extract. Whip until the cream forms medium-stiff peaks.

7. Finish making the pie: Remove the pie from the refrigerator and top with the whipped cream. Sprinkle with the remaining ¼ cup cookie crumbs. Slice and serve, or refrigerate for up to 3 days.