- 2 1/4 cups crushed or ground Oreo cookies
- 1/4 cup melted butter
- 1 3/4 cups heavy cream
- 2 1/2 teaspoons unflavored gelatin
- 4 egg yolks
- 1/3 cup sugar
- 3 ounces Creme de Menthe
- 1 ounce Creme de Cacao
- 1/4 cup confectioners' sugar
- Chocolate Curls or finely chopped chocolate, for garnish
- Mint sprigs, for garnish
- Whipped cream, for garnish
Preheat the oven to 425 degrees F.
In a bowl, combine the cookie crumbs and butter and mix well. Pour the crumbs into a 10-inch pie plate or a deep dish 9 or 9 1/2 inch pie plate and press into the plate along the bottom and up the sides.
Place the crust into the oven and bake until fragrant and crisp, 10 to 15 minutes. Remove from the oven and cool completely.
Add 1/4 cup of the heavy cream to a very small saucepan or place in a small bowl placed over a pot of boiling water. Add the gelatin and stir to combine. Allow to sit for 5 minutes for the gelatin to soften, then gently heat over the lowest heat available, stirring occasionally, until the gelatin is completely melted. Remove from the heat and set aside.
In the bowl of an electric mixer, beat egg yolks and sugar until pale and thick. With the mixer running, drizzle in the warm gelatin and cream mixture. Remove the egg yolk mixture from the mixer and whisk in the liqueurs. Refrigerate until thickened, 20 to 30 minutes. Whip 1 1/2 cups of heavy cream to stiff peaks with the Confectioners' sugar. Fold or whisk 1/3 of the whipped cream into the thickened gelatin mixture to lighten it, then fold the remaining whipped cream in until smooth and thoroughly combined. Pour the mixture into the pie shell and refrigerate until firm, at least 4 hours or up to overnight. Remove the pie from the refrigerator and serve, garnished with chocolate curls, mint sprigs and whipped cream.