"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Creme de Menthe Pie, by Tanya Elliott, is from The Mock Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
FILLING: 4 egg yolks 1/2 c sugar 1 c scalded milk 1 envelope of knox unflavored gelatin 1/4 c cold water 2 tsp vanilla 3 - 4 T creme de menthe 1 tsp green food coloring 1 c of whipping cream
PIE SHELL: 22 chocolate ice box cookies, crushed 1/4 c melted butter
PIE SHELL: Mix crushed cookies and butter; mold into a 9" pie plate.
CUSTARD: Beat yolks and sugar until lemon color. Add milk and cook over double boiler until slightly thickened, about 10 minutes. Soften unflavored gelatin in cold water; soak 5 minutes and add to custard. Add vanilla and cool about an hour, stirring occasionally. Add creme de menthe and food coloring. Whip whipping cream and fold into custard. Pour into pie shell. Keep frozen.
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