source: Nigella via Linde
Pretty simple fridge-cake-effort involving liquor. Yay.
- 200 odd grams of biscuits, eg Oreo, Bastogne, etc
- 2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup
chips) or cocoa powder
- 3 tablespoons soft unsalted butter, melted
- 3 cups mini marshmallows
- 1/2 cup whole milk
- 1/4 cup creme de menthe
- 1/4 cup creme de cacao blanc
- 1 1/2 cups heavy cream
- Few spots or drops green food coloring, optional
- 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
- Save 1 cookie to crumble on top
- Food-processor-process the cookies/butter/cocoa, and press into the
- Place base in fridge.
- Melt marshmallows + milk over low heat, when the milk starts to
foam, remove from heat and stir vigorously until the mixture is
- Let the mixture cool a bit, and whisk in the alcoholic stuff
- Whisk the cream until sort-of firm, don’t make butter. !!!!
- Optional: whisk in some food colouring
- Add the cooled marshmallow mixture, all the while whisking.
- Stick the filling in the now-cool base and place in the fridge
for >4 hours.
The pie can be made 1 to 2 days ahead. When chilled and firm, tent with
aluminum foil (try not to touch surface with foil as it will leave
marks) and store in the refrigerator. Decorate just before serving. The
pie will keep 3 to 4 days total.
The pie can be frozen for up to 3 months. Open-freeze undecorated pie
just until solid, then wrap the pie (still in its tart pan) in a double
layer of plastic wrap and a layer of foil. To thaw, unwrap the pie and
tent with foil (try not to touch surface with foil as it will leave
marks), then thaw overnight in the refrigerator. Decorate before