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Paganini's Pantry

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One 9 inch pie

Crust:
1 ½ cup Oreo cookie crumbs
4-6 Tablespoons unsalted butter, melted

Preheat oven to 350 degrees F.  In a medium sized mixing bowl, mix crumbs with 4 tablespoons of butter until mixture resembles wet sand and clumps together when squeezed in hand.  Add more butter if necessary to reach desired consistency.

Pres buttered crumbs firmly into a 9 inch pie baking dish.  Bake for 7-10 minutes until set.  Remove from oven and allow to cool.

Chocolate Irish Crème Filling:
2 ½ cups heavy cream
10 oz. semi-sweet chocolate, finely chopped
2 Tablespoons Irish Crème Liquor
8 large egg yolks

Over a double boiler, melt heavy cream, Irish crème liquor, and chocolate together until fully melted and incorporated. 

Place egg yolks into a large mixing bowl.  Slowly pour warm heavy cream mixture onto the egg yolks while constantly whisking.  Once all are fully incorporated, return mixture to a double boiler and cook, constantly whisking, until mixture is thickened to a pudding consistency.  If you do not continually stir the mixture the egg yolks could curdle.  Remove mixture from heat and dip bowl into an ice bath to cool mixture.  Stir mixture while cooling. (Residual heat in the mixture could cause it to curdle if you do not carefully and quickly cool it down). Spoon mixture into cooled pie crust and spread the top of the chocolate mixture for an even surface.   Allow to chill in the refrigerator for a minimum of 1 hour.

Topping:
½ cup heavy whipping cream, very cold
1 Tablespoon powdered sugar
½ teaspoon peppermint extract
A few drops of green food coloring if desired.

Whip ingredients together to soft peaks and pipe or spoon dollops onto chilled pie.

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