No-Bake Grasshopper pie
1 bag (7 oz) oval chocolate and mint-filled sandwich cookies
1/2 cup slivered almonds
2 tbsp unsalted butter, softened
8 oz mascarpone cheese, softened
1 envelope unflavored gelatin
1/2 cup creme de menthe syrup
2 tbsp confectioners’ sugar
1 1/4 cup plus 1/2 cup heavy cream
Garnish: mint and chocolate curls
1. slice 1 inch off of one end of each sandwich cookie. Pulse these trimmed pieces in food processor with almonds until crumbs are formed and almonds ground. Add softened butter, pulse until evenly combined. Press crumbs onto bottom of 9-inch pie plate, covering your hand with plastic wrap to avoid sticking. Prop remaining cookies, cut side down, around rim of plate. Refrigerate until ready to fill.
2 Filling: Beat mascarpone slightly with hand mixer until smooth. Meanwhile, sprinkle gelatin over 1/4 cup water in 1-cup glass measuring cup. Let soften 2 minutes, microwave 15 seconds until gelatin is dissolved. Cool slightly.
3 Gradually beat creme de menthe syrup and sugar into mascarpone until blended; misture will look curdled. While mixer is running, add 1 1/4 cup heavy cream. Beat until soft peaks form. Gradually beat in gelatin; beat until medium-stiff peaks form. Pour into prepared crust, swirling top decoratively. Refrigerate 4 hours or until set.
4 once pie is set, beat remaining 1/3 cup cream to soft peaks. Dollop on top of pie. Sprinkle with chocolate curls and mint sprigs.