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Grasshopper Pie

Recipe by Nigella Lawson from Nigella Kitchen

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I think this is one of my most popular puds – and for my part, it is wonderfully versatile. It’s almost as if, it seems to go with nothing, so it goes with everything. Having said that, it is especially good and sweetly refreshing after anything spicy. For the full effect, you must make sure your crème de menthe is green and your crème de cacao white.

Serves 8 to 10

Ingredients

For the base:

300g bourbon biscuits
50g good-quality very dark chocolate, chopped
50g soft unsalted butter

For the filling:

150g mini-marshmallows
125ml full fat milk
4 x 15ml tablespoons crème de menthe
4 x 15ml tablespoons crème de cacao blanc
375ml double cream
Few spots or drops green food colouring, optional
1 x deep 25cm fluted tart tin with loose base

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Method

Take out and set aside 1 biscuit.
Process the rest of the biscuits and chocolate in a food processor until they start to break down into a crumb mixture, then add the butter and carry on processing until it starts to clump together.
Press into a high-sided tart tin and make a smooth base and sides with your hands or the back of a spoon. Put into the fridge to chill and harden.
Melt the marshmallows in a saucepan with the milk over a gentle heat, 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.
Pour the mixture out of the saucepan into a heatproof bowl, and then whisk in the crème de menthe and crème de cacao. Leave to cool.
Whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mix. 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.
Once the marshmallow mixture and cream are combined, add a few drops of food colouring (unless you prefer not to) and whisk it in.
Spread the filling into the chilled base tin, swirl it about with a palette knife or a spatula to fill evenly and put back in the fridge, covered, to chill overnight or for a minimum of 4 hours until firm.
Crush the 2 remaining biscuits and sprinkle over the top of the pie before slicing.

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Notes & Tips

Make Ahead The pie can be made 1–2 days ahead. When chilled and firm, tent with foil (try not to touch surface with foil as it will leave marks) and store in fridge. Decorate just before serving. The pie will keep 3–4 days total. Freeze Note The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap pie (still in its tart tin) in double layer of clingfilm and layer of foil. To defrost, unwrap pie and tent with foil (try not to touch surface with foil as it will leave marks), then defrost overnight in fridge. Decorate before serving.
Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

Recipe Rating

What do you think?

Evia 4 months ago

I left out the booze and replaced it with peppermint essence and 100g good quality white chocolate. Delicious!

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Evia 4 months ago

I left out the booze too and replaced it with peppermint essence and 100g good quality white chocolate! Delicious!!!

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Mary291 5 months ago

Loved it! Made it for our Xmas Eve party & it was a success! Used oreos with choc filling.

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Isabel Liddle 10 months ago

I brought my recipe back from a Canadian trip in the early 1970's - recommended biscuit base was Oreo Biscuits which at the time were not available in Australia. Tim Tams give the recipe an Australian touch! On the same visit 'Strawberry Freezer jam' was added to my recipe book.

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Louise Ward March 2011

I use to make this recipe 30 years ago and really loved it then, came across it today and making it for a lunch tomorrow!!!!! Love the ide of Tim Tams, Louise

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Liz November 2010

I also used tim tams but left out the chocolate. Oreos work too

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PirateKingSusan November 2010

Aussies should scroll down for my secret ingredient in this!

I too decided to make this after seeing the episode of Glee where a character eats like 6 slices of this. The Grasshopper is so amazing as a cocktail Ice Cold I couldn't believe it when I heard this character mention "Grasshopper Pie". I was SO happy to hear Nigella also mention she got inspired to make this after seeing a US show where a character ate this. I am convinced she meant Glee aswell.

Anyway, my secret ingredient in this is that I use TIM TAMS for the base instead of the never-before-heard-of Bourbon biscuit. It is an amazing recipe the one above but there are others out there aswell that are great. This one is easy and the addition of the Aussie Tim Tam just gives it that good old, fair dinkum twist.

Get your face into it!

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- <3-Tori-<3 January 2011
  
  I only searched for this recipie because of Glee and i was even happier to find that nigella made it :)
  
  Report abuse
Caroline109 November 2010

I left the booze out of this cake but added some peppermint essence about 1/2 a teaspoon and mixed in about a tablespoon of italian hot chocolate mix that I had melted in hot water and cooled before adding. An astonishingly simple and super recipe and surprisingly light! Thanks Nigella, Caroline

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