Here is a delicious no-bake pie for you to try!
Crust: 1 bag (7 oz) chocolate and mint-filled sandwich cookies
(Such as Pepperidge Farms Mint Milano) 1/2 cup slivered almonds
2 tablespoons unsalted butter, softened
Filling: 8 ounces mascarpone cheese (or cream cheese) 1 envelope
unflavored gelatin 1/2 cup creme de menthe syrup (such as
Torani, availabe at gourmet stores, or www.torani.com) 2
tablespoons confectioners sugar 1 1/4 cups plus 1/3 cup heavy
cream Mint and chocolate curls, to garnish
1. Slice 1 inch off one end of each sandwich cookie. Pulse these
pieces in a food processor with almonds until all are ground.
Add softened butter and pulse until evenly combined. Press
crumbs onto the bottom of a 9-inch pie plate, covering your hand
with plastic wrap to avoid sticking. Prop remaining cookies, cut
side down, around rim of plate. Refrigerate until ready to fill.
2. Filling: Let mascarpone cheese soften in a large bowl at room
temperature. Beat slightly with a hand mixer until smooth.
Meanwhile, sprinkle gelatin over 1/4 cup water in a 1-cup glass
measuring cup. Let soften 2 minutes. then microwave for 15
seconds, until gelatin is dissolved. Let cool slightly.
3. Gradually beat creme de menthe syrup and sugar into
mascarpone until blended; mixture will look curdled. While mixer
is running, add 1 1/4 cups of the heavy cream. Beat until soft
peaks are formed. Gradually beat in gelatin; beat until
medium-stiff peaks are formed. Pour into prepared crust,
swirling top decoratively. Refrigerate 4 hours, or until set.
4. Once pie is set, beat remaining 1/3 cup cream to soft peaks.
Dollop on top of pie and sprinkle with chocolate curls and mint
sprigs.
Per serving: 395 calories; 30 g. fat (16 g sat) 4 g protein, 28
g carbohydrate; 1 g. fiber, 72 mg sodium, 74 mg cholesterol.
Makes: 12 servings. Prep time: 20 minutes Refrigerate: 4 hours
or until set
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