Grasshopper pie

cake


source: Nigella via Linde

Pretty simple fridge-cake-effort involving liquor. Yay. Pretty good stuff.

Ingredients

Base

  • 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

Filling

  • 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

Method

  1. Save 1 cookie to crumble on top
  2. Food-processor-process the cookies/butter/cocoa, and press into the tart shape
  3. Place base in fridge.
  4. Melt marshmallows + milk over low heat, when the milk starts to foam, remove from heat and stir vigorously until the mixture is smooth.
  5. Let the mixture cool a bit, and whisk in the alcoholic stuff
  6. Whisk the cream until sort-of firm, don’t make butter. !!!!
  7. Optional: whisk in some food colouring
  8. Add the cooled marshmallow mixture, all the while whisking.
  9. Stick the filling in the now-cool base and place in the fridge for >4 hours.

Make-ahead notes

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.

Freeze Note:

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 serving.


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