I have a few celebrity chefs that I love to watch on tv as they demonstrate their recipes with such ease and aplomb.
So the other night I was watching one of my all time favorites – Nigella Lawson. I mean to say who doesn’t love watching this amazing woman whip up her delicious, taste tempting recipe – not me for one. I am an absolute convert. I have a range of her cookbooks and DVDs
So here I am tucked up on the lounge when she begins to make a Grasshopper Pie. On hearing the ingredients I’m intrigued, and decide that I have to try this out on the family, which I did over the holiday break. Everyone loved it and so I think it is only fair that I share Nigella’s delightful recipe with you all. I hope she doesn’t mind.
The Grasshopper Pie recipe is from her book ‘Nigella Kitchen: Recipes from the Heart of the Home, which is absolutely chock full of wonderful, mouth watering recipes.
28 chocolate creme filled sandwich cookies ( I used Oreo’s)
2 ounces good quality bittersweet chocolate, chopped ( I used ¼ cup dark chocolate chips)
3 Tsps soft unsalted butter
3 cups mini marshmallows
( I had trouble finding packets with just white marshmallows. And unfortunately the pink marshmallows do dilute the color. The second time I made it I just used large marshmallows and it worked just as well)
½ cup whole milk ( I don’t use a lot of milk so I keep long life whole milk in the cupboard for visitors who take milk in their tea, and this is what I used and it works fine)
¼ cup creme de menthe
¼ cup creme de cacao blanc
1½ cups heavy cream
Few drops green coloring (optional) I used a few drops because the pink marshmallows had softened the green color.
Set aside 1 cookie for later use as decoration. (I forgot the second time I made it so I just grated chocolate over).
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.
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. (Not having a fluted pan I just used a plain spring pan and it looks just as nice when the pie is turned out)
Put into the refrigerator to chill and harden.
Melt the marshmallows in a saucepan over a low gentle heat along with the milk.
Once the milk starts to foam (not boil), take the pan 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, then whisk in the creme de menthe and the creme de cacao. Leave until cool.
(I poured the mixture into a stainless steel bowl which of course was holding the heat so I placed the bowl into some cold water in the sink to quickly cool it down.)
In a medium bowl, whisk the cream until it starts to hold in soft peaks, then still whisking, add the cooled marshmallow mixture. The filling should be thick but still soft, not stiff or dry, so that eventually, it will drop easily out of the bowl into the chilled pie crust.
When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.
Spread the filling into the chilled base, swirling it about with an icing spatula or silicon spatula to fill evenly. Put the pie in the refrigerator, covered , to chill overnight or for a minimum of 4 hours until firm.
Crush the remaining cookie and sprinkle it over the top of the pie before serving.
NON- Alcoholic Version
For a non-alcoholic version you can replace the cream de menthe and creme de cacao with ½ tsp (2.5mls) of peppermint extract. It isn’t necessary to make up the amount of lost liquid by not adding the alcohol. It is advisable to use a good quality natural peppermint extract instead of an artificial peppermint flavoring.
As you won’t be getting the green coloring from the creme de menthe you will need to add some green coloring otherwise you won’t get the desired effect as the pie will be white.