So far in this blogging world I have always had a couple of posts up my sleeve, scheduled, and ready to post. Suddenly, after only 3 1/2 months of blogging, I’m out. I would like to blame this one work, going on vacation, and my class at the AMNH. It’s time for some hard core baking this weekend. Maybe I should just give up on my skinny jeans…
Luckily, there are a lot of spring birthdays coming up! Look out Krystal, Fatema, Ruth, and Jess, desserts are coming for you! Plus Chelsea is visiting, she’ll get some dessert too!
In a lot of ways this pie was a bit of a baking fail. I love you Martha, but your recipe was really confusing and I messed up at some critical point. I don’t know if you can tell from the pictures, but my beautiful light green layer separated into two layers. The taste was still good, the texture was a little off. I think one of two, or both errors occurred. First, I poured the creme de menthe on top of the gelatin instead of sprinkling the gelatin on top of the liquid. Maybe my gelatin didn’t bloom properly. Second, I didn’t let the cooked, pudding mixture cool and thicken enough before whisking in the whipped cream. I sort of had to whisk in all the whipped cream.
Despite the separation that occurred, the flavor profile was fantastic! If you’ve ever been to the Chocolate Room here in Brooklyn and tasted their mint ice cream, I now know how it is done! The Brownie Sunday with the mint ice cream is one of my favorite meals in the world, like I’m-on-death-row-the-last-thing-I’ll-ever-eat favorite! Steeping the milk with the mint leaves creates the beautifully intense, yet tasteful floral & minty flavor and aroma. It’s truly outstanding! The creme de menthe rounds out the minty flavor. I used the clear creme de menthe because the green really grosses me out – if you want a greener pie, do what you must. The only thing I didn’t like about this pie was the texture. I think the filling was was weird because of the separation – one layer was very Jello-like and the other was more of like a whipped mouse. I also did not like the coconut in the crust. Maybe if I pulverized the coconut with the chocolate wafers, it would be a better texture.
After typing out the recipe, I realized my mistakes and look forward to trouble shooting this recipe. Even though this was a slight baking fail, I’ve had too many in the past month and I needed something to post regardless. Oh, and those chocolate wafers are expensive, like $5 for little box! There isn’t even filling :-(
Adapted from Martha Stewart’s Pies & Tarts page 250
Yield – 1 9” pie, 8-10 servings
6 tablespoons unsalted butter, melted
3/4 cup sweetened, shredded coconut
1 1/2 cups chocolate wafer cookies crumbs (about 32 cookies)
1/4 cup sugar
- Preheat the oven to 350 F and grease the inside of the pie pan.
- Melt the butter in the microwave.
- Use a food processor to grind the chocolate cookies and THEN measure.
- Whisk together the sugar, cookie crumbs, and sugar. Mix in the melted butter.
- Press the mixture firmly into the pie pan and up the sides.
- Bake for 10-12 minutes or until firm, cool completely
1 1/2 cups milk, I used skim
1 cup loosely packed fresh mint leaves
1 cup cold heavy cream
3 tablespoons creme de menthe, I used the clear kind
1 envelope (2 1/4 teaspoons) unflavored powdered gelatin
5 egg yolks
1/2 cup sugar
- Bring the milk to a boil with the mint leaves. Once it starts boiling, turn off the heat and let the mixture steep for 15 minutes. Strain through with a mesh strainer and throw away the mint leaves. The mixture should be pale green.
- Place the metal bowl and wire whisk for the stand mixer in the freezer for a few minutes and then beat the heavy cream until stiff peaks form. Put in the fridge until you are ready to use.
- Pour the creme de menthe in a small bowl and sprinkle the gelatin over the top. Let the gelatin bloom for five minutes.
- Meanwhile, in another bowl, yes your fourth bowl, beat together the egg yolks and sugar.
- Add your mint-infused milk to the gelatin bowl and whisk to combine. Place this bowl on a double boiler and whisk until the gelatin has dissolved, about a minute.
- Slowly pour the hot milk into the yolk mixture while constantly whisking. Then, pour the egg/milk/gelatin mixture BACK into the bowl milk bowl that was on the double boiler and cook for about 10 minutes or until it reaches 150 F.
- While whisking and watching, prepare a water bath by placing a bunch of ice in water in a big bowl.
- Once the mixture is cooked, place bowl in the ice bath and let cool and thicken.
- Whisk in 1/3 of the whipped cream mixture until well combined. Gently fold in the rest of the whipped cream with a rubber spatula.
- Pour the mixture into the pie shell, cover, and refrigerate at least 6 hours or overnight.
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 oz dark chocolate
Small sprigs of mint
- Whip the heavy cream with the powdered sugar until it reaches stiff peaks. Place in a pastry bag with a large star tip.
- Use a vegetable peeler to make small strips of chocolate.
- Cover the top of the pie with stars and then sprinkle the chocolate shavings around the edge.
- Carefully place the sprigs of mint.