How to make it

  • Slice 1" off 1 end of sandwich cookie. Pulse these trimmed pieces in food processor with almonds until crumbs are formed and almonds ground. Add softened butter,pulse till evenly combined. Press crumbs on bottom of 9" pie plate,covering your hand with plastic wrap to avoid sticking. Prop remaining cookies,cut side down ,around rim of plate. Refrigerate til ready to fill.
  • Filing; Beat marscapone slightly with hand mixer until smooth.
  • Meanwhie,sprinkle gelatin over 1/4 c water in 1c glass measuring cup. Let soften 2 mins,microwave 15 seconds until gelatin is dissolved. Cool slightly.
  • Gradually beat creme de menthe and sugar into marscapone until blended;mixture will look curdled. While mixer is running,add 1-1/4 c heavy cream Beat till soft peaks form. Gradually beat in gelatin ;beat until soft peaks form. Pour into prepared crust,swirling top decoratively. Refrigerate 4 hours or till set.
  • Once pie is set,beat remaining 1/3 c cream to soft peaks. doppop on top of pie. Sprinkle with chocolate curls and mint sprigs.

Reviews & Comments 3

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  • goodeat 7 years ago
    Five forky!
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  • mbelisle 7 years ago
    This sounds wonderful. I'll try it next weekend when I get back from the lake. Thanks!
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  • mark555 7 years ago
    I don't see any grasshoppers,,,,Other then that it sounds great.
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