original recipe : http://www.foodnetwork.com/recipes/nigella-lawson/grasshopper-pie-recipe/index.html
Ingredients
Base :
- 28 Oreo cookies (without cream filling) (you can use chocolate cookies if you like)
- 60 grams good quality bitter chocolate, chopped
- 3 tbsp unsalted butter, softened
Filling :
- 3 cups plain mini marshmallows (as an easier substitute for gelatin)
- 1/2 cup whole milk
- 1/4 cup Crème de Menthe
- 1/4 cup Crème de Cacao blanc
- 1 1/2 cups heavy cream
- green food colouring, optional (I used fresh peppermint leaves)
- Andes chocolate mints, optional
- 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
Steps
1. Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
2. Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden (about an hour).
3. Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture. Make sure the mixture does not boil, otherwise it will burn.
4. Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the crème de menthe and crème de cacao. Leave until cool.
5. In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
6. When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired (I used fresh peppermint leaves as a healthier alternative, blended and then pounded in a pestle and mortar).
7. Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 3 hours until firm.
8. Crush the remaining cookie, break the Andes chocolate mints into small bits and sprinkle them over the top of the pie before serving.
Fun fact : The Grasshopper Pie got its peculiar name from the cocktail (Grasshopper drink) since it has similar ingredients; crème de cacao, crème de menthe and cream.
My apologies for the lack of photography skills. :(
I placed the extra base and filling into ramekins to make cute little individual cakes.
Enjoy !
