1 1/4 cups chocolate wafer crumbs
3/4 cup granulated sugar, divided
1/3 cup melted butter
1 envelope unflavored gelatin
1/8 tsp salt
3 eggs, separated
1/2 cup cold water
1/4 cup green creme de menth
1/4 cup white creme de cacao
1 1/2 cup heavy cream
chopped pistachio nus
chopped maraschino cherries
Preheat oven to 400 degrees.
To make the crust, mix the chocolate wafer crumbs with 1/4 cup sugar and the melted butter; press into the bottom and up the sides of a 9-inch pie plate. Bake at 400 degrees for 5 minutes then allow to cool.
In a medium saucepan combine the gelatin, 1/4 cup of the sugar, and the salt. Beat the egg yolks together with the cold water and stir into the gelatin mixture. Cook the mixture over low heat for 3 to 5 minutes, stirring constantly, until thickened and all the gelatin is dissolved.
Remove the saucepan from the heat and stir the creme de menthe and creme de cacao into the mixture. Set into a pan of cold water to chill while stirring occasionally, until the mixture is the consistency of unbeaten egg white.
Beat the egg whites until stiff but not dry. Add the remaining 1/4 cup sugar gradually and beat until very stiff. Fold the egg white mixture into the gelatin mixture.
Whip 1 cup of the heavy cream until stiff and fold into the gelatin mixture. Pour the filling into the cooled crumb crust and chill until firm.
Whip the remaining half cup of heavy cream until stiff and use to garnish the pie. Sprinkle the pistachio and maraschino cherries over the whipped cream to garnish.
1/3 cup melted butter
1 envelope unflavored gelatin
1/8 tsp salt
3 eggs, separated
1/2 cup cold water
1/4 cup green creme de menth
1/4 cup white creme de cacao
1 1/2 cup heavy cream
chopped pistachio nus
chopped maraschino cherries
Preheat oven to 400 degrees.
To make the crust, mix the chocolate wafer crumbs with 1/4 cup sugar and the melted butter; press into the bottom and up the sides of a 9-inch pie plate. Bake at 400 degrees for 5 minutes then allow to cool.
In a medium saucepan combine the gelatin, 1/4 cup of the sugar, and the salt. Beat the egg yolks together with the cold water and stir into the gelatin mixture. Cook the mixture over low heat for 3 to 5 minutes, stirring constantly, until thickened and all the gelatin is dissolved.
Remove the saucepan from the heat and stir the creme de menthe and creme de cacao into the mixture. Set into a pan of cold water to chill while stirring occasionally, until the mixture is the consistency of unbeaten egg white.
Beat the egg whites until stiff but not dry. Add the remaining 1/4 cup sugar gradually and beat until very stiff. Fold the egg white mixture into the gelatin mixture.
Whip 1 cup of the heavy cream until stiff and fold into the gelatin mixture. Pour the filling into the cooled crumb crust and chill until firm.
Whip the remaining half cup of heavy cream until stiff and use to garnish the pie. Sprinkle the pistachio and maraschino cherries over the whipped cream to garnish.
This is a very old recipe I found in a small pie booklet in my late mother's things. To the best of my knowledge, she never made it.
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