Bavarian Mint Cream Pie

From Shirley Evans
Makes 1 pie (8 servings)

1 envelope unflavored gelatin
1/4 c. water
5 oz. semisweet chocolate chips
1 c. milk
1 tsp. vanilla extract
3 egg yolks, room temperature
1/3 c. sugar
1 tsp. peppermint extract
1 c. whipping cream
whipped cream (for garnish)
Oreo cookie crust (store-bought)

Sprinkle gelatin over water and let stand until softened. Melt semisweet chocolate in top of double boiler set over hot water over low heat.

Meanwhile, combine milk and vanilla in heavy-bottomed medium saucepan and bring just to boil over medium heat. Remove mixture from heat and let steep 10 to 15 minutes.

Beat yolks to blend in large bowl of electric mixer. Gradually add sugar, beating until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted.

Reheat milk just to simmer. Gradually pour hot milk into yolk mixture in very thin stream, whisking constantly. Pour mixture back into pan and whisk again. Place over low heat and cook, stirring constantly over entire bottom of pan with wooden spoon, until candy thermometer registers 170 degrees, sauce is thick enough to coat back of spoon and finger leaves path on spoon when drawn across, about 7-10 minutes. Do not boil or custard sauce will curdle.

As soon as sauce is thickened to correct consistency, remove from heat and add softened gelatin, whisking until completely dissolved.

Remove chocolate from over water and stir until smooth. Using whisk, gradually stir custard mixture into melted chocolate. Stir in peppermint extract. Pour mixture into large bowl and let cool to room temperature, stirring occasionally.

Refrigerate another large bowl and beaters of electric mixer. Refrigerate chocolate mixture until cold and beginning to thicken, about 15 minutes, stirring every 5 minutes. Do not allow mixture to set.

Remove chocolate mixture from refrigerator and stir gently. Whip cream in chilled bowl with chilled beaters just to soft peaks. Gently fold half of cream into chocolate mixture, then gently fold in remainder, blending thoroughly. Pour mixture into pie crust, smoothing the top. Cover and refrigerate until set, at least 2 hours. Can be prepared up to 2 days ahead.