Ingredients
1 chocolate ready-to-use pie crust
1/4 cup Irish whiskey
1 pkg. unflavored gelatin
1 tbsp. mint jelly
2-3/4 cup whipped topping
2 tbsp. sugar
2 eggs, separated
Green food coloring
2/3 cup light cream
1 dash salt
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Flat roux whisk — scrapes pan bottom, reaches into corners for roux
Narrow French whisk — fits inside saucepans for vinaigrettes
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Combine gelatin, 1 Tablespoon sugar, and salt in saucepan. Beat egg yolks lightly. Add egg yolks, cream and whiskey to gelatin mixture. Cook over low heat, stirring constantly, until mixture thickens slightly. Stir in mint jelly. Chill until mixture begins to thicken. Beat egg whites to soft peaks. Beat in remaining sugar until mixture holds a stiff peak. Fold meringue and 2 cups whipped topping into custard mixture. Add green food coloring to desired shade. Turn into crust. Garnish with remaining whipped topping and refrigerate until firm. Let stand at room temperature for 2 hours before cutting.