Grasshopper Pie

Makes 8

“The Grasshopper Pie is supposedly named after a vivid green cocktail with similar flavours invented in the state of Louisiana back in 1918. Though a bit of a retro dessert now, it perfectly pairs mouth-tingling peppermint with dark chocolate.

Typically, you’ll see Grasshopper Pie made with an Oreo biscuit base, blitzed and blended with butter. You’d then have a marshmallow-based filling with glowing green food colouring added to convey the mint flavour.” Kelly at Maverick Baking.

For the chocolate shortcrust:

  • 200g (1 ½ cups) plain flour
  • 125g (8 tbsp) salted butter
  • 4 tbsp caster or brown sugar
  • 2 tbsp cocoa powder
  • 2-4 tbsp cold water

For the mint marshmallow mousse:

  • 180ml (¾ cup) milk
  • 180g (6 ½ oz) white marshmallows
  • 200ml (¾ cup) double or whipping cream
  • 1 tsp peppermint extract, or mint flavouring
  • Few drops of green food colouring, or a pinch of matcha powder

For the topping:

  • 200ml (¾ cup) double or whipping cream
  • 1 tsp vanilla extract
  • Chocolate shavings, or chocolate pastry offcuts to decorate (optional)

METHOD

For the chocolate shortcrust:

  1. If making by hand, rub the cubed butter into the flour, sugar, and cocoa powder with your fingers until it resembles breadcrumbs. If using a food processor, blitz all the pastry ingredients (except the water) until they resemble breadcrumbs.
  2. Add the cold water until the pastry comes together into a smooth ball of dough. If too sticky, add more flour, if too dry, add more water.
  3. Roll the dough out on a lightly floured surface until it reaches the thickness of about a £1 coin.
  4. Line a 9-inch fluted tart tin or pie dish with the pastry. The easiest way to do this is to roll it up around your rolling pin, then unroll it over the tin.
  5. Use your fingers to gently press the dough into the dish.
  6. Trim the excess pastry off the edges and chill the lined tin in the fridge for at least 30 minutes.
  7. Meanwhile, preheat your oven – 190 C / 170 C fan / 375 F / gas mark 5.
  8. Use either a scrunched-up piece of greaseproof paper or some foil to line the chilled pastry. Fill it with either some dry rice, dry pasta or ceramic baking beans and bake for 20 minutes. This is known as blind-baking and just gives the pastry a chance to crisp up slightly and keep structure before adding the filling!
  9. Remove the part-baked pastry shell from the oven. Carefully remove the greaseproof paper and its filling.
  10. Return the tin with the naked pastry to the oven for a further 20 minutes, by this time it should look dry.
  11. Remove the tin from the oven and allow the pastry to cool slightly while you make the filling.

For the mint marshmallow mousse:

  1. In a small saucepan, warm the milk and marshmallows together over medium heat until they have melted into a smooth liquid. Set aside to cool slightly.
  2. Use a whisk, manual or electric, to whip the cream to stiff peaks.
  3. Carefully fold the cream, peppermint extract, and green food colouring (or matcha) into the marshmallow mixture.
  4. Spoon the fluffy pastel green filling into your pastry case and smooth the top.
  5. Chill the pie in the fridge for at least 2 hours.

For the topping:

  1. Use your whisk to whip the cream and vanilla into soft peaks.
  2. Pile the soft cream onto your chilled pie, which should now feel set.
  3. Sprinkle over any chocolate shavings or cooked pastry offcuts, or anything you wish to decorate your pie with.
  4. Enjoy!

This Grasshopper Pie will keep well in the fridge for up to 3 days, but is best eaten fresh!

Recipe by Kelly at Maverick Baking. For more of her makes and bakes visit Maverick Baking and follow Maverick Baking on Instagram

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