Saturday, 27 June 2015

Grasshopper Pie

I bought my copy of Kitchen by Nigella Lawson 5 years ago now and it truly is my kitchen bible.  It is the book I turn to for every kind of meal including desserts.  When I bought this book, the first thing my son saw was the Grasshopper Pie.  I promised that I would make it for him someday, but was able to put it off for a long time.  I really don't know what my barrier was for making this since I am usually a brave cook but for whatever reason, it seemed hard.  So I put it off until this January when my son asked for it instead of birthday cake.  I thought, "OK here goes.  I mean really, how hard can it be?"  You can read about how that went down here.  I did eventually try again and figured it out with a few adjustments.  I am living proof that you should never give up the first time a recipe doesn't work out.  Even if the initial disaster is so bad that you have to dump the green, coagulated goo down the sink. 

Last weekend was Father's day and my daughter asked if we could make this for my husband for dessert.  You bet!  This pie is amazing.  It is a lot like chocolate chip mint ice cream but in pie.  Come on!  Now I must say here that this is not a virtuous dessert.  If you are someone who must have everything organic, GMO free and your cream milked by blind nuns by the light of the full moon, this is not the dessert for you.  But may I say, that if you are someone like that, maybe, just maybe, you should live a little and make this anyway.  It is cool, creamy, minty and chocolatey.  And since I made all the mistakes for you, you can go right ahead and make it knowing it won't end up down the sink.

You are welcome.

Grasshopper Pie
Recipe inspired by Kitchen by Nigella Lawson 

For the base:
 2/12 cups Oreo Cookie Crumbs
50g good dark chocolate, chopped or use wafers
1/2 cup unsalted butter, melted

For the Filling:

150g mini-marshmallows
125ml full-fat milk (DO NOT use Standard, it won't work, trust me)
1/4 tsp mint extract (DO NOT use more than that, trust me)
4 Tbsp creme de cacao blanc
375 ml whipping cream
a few drops of green food colouring 

1 25cm tart pan with removable base

In a large bowl, mix the cookie crumbs, chopped chocolate and melted butter together.  This should come together enough to hold itself, but not so wet that it is gooey.  Pour into tart pan and press against the bottom and edges with the palm of your hand to make your crust.  Put in the fridge to chill for at least an hour or overnight.

In a saucepan add the marshmallows and milk and heat through gently, you don't want to crank the heat here.  Once the milk starts to froth, but not boil, take the pot off the stove and continue to stir until the marshmallows are fully melted.  This should provide a smooth mixture, kind of like cloud fluff.  

Pour the mixture into a heat proof bowl and whisk in the peppermint oil and creme de cacao.  Let this sit to cool.

Meanwhile, in a stand mixer or with beaters, whisk the cream until it starts to form soft peaks.  Still whisking, (I recommend turning off the machine at this point and doing the rest by hand) slowly add the marshmallow mixture.  This should be soft enough to pour out of the bowl, we are not making a stiff cream here.  I say to go slow because this is where it can start to separate, so take your time.  Add a few drops of the food colouring and once your mixture is a light green, pour into your chilled tart pan.  Sprinkle a few of the crumbs on top and chill for at least 4 hours or overnight.  Grasshopper optional.    


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