Ingredients:
1 1/3 cups fine Oreo cookie crumbs
1/4 cup butter, softened
1 cup whipping cream
1/4 ounce unflavored gelatin
1/4 cup sugar
1/8 teaspoon salt
1/2 cup cold water
3 large egg yolks, slightly beaten, reserve whites
1/4 cup creme de menthe
1/4 cup Creme de Cacao
3 egg whites
1/4 cup sugar
whipped cream, for topping
chocolate curls
Directions:
Thoroughly blend crumbs and butter.
Press firmly with back of spoon and sides of 9″ pie pan.
Bake at 375* for 8 minutes. allow to cool before filling.
In small mixing bowl, whip cream.set aside.
In small bowl, combine gelatin, sugar and salt.
add cold water and egg yolks and blend thoroughly.
Place mixture in top of double boiler.
bring water to boil and cook mixture, stirring constantly until gelatin dissolved and mixture thickens slightly.
Remove from heat.
Stir in creme de menthe and creme de cacao. Chill thoroughly.
Beat egg whites until stiff but not dry.
Gradually add sugar and continue beating until very stiff.
Fold in gelatin mixture.
fold in whipped cream.
Pour into chocolate crumb crust.
Garnish with additional whipped cream and chocolate curls.
**Chocolate curls can be made from a block of unsweetened chocolate by making long thin strokes with a vegetable peeler.
Servings: 10-12
Time preparation: 30 min.
Time total: 45 min.