Grasshopper Pie

“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.

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Method

• Step 1If 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.
• Step 2Add 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.
• Step 3Roll the dough out on a lightly floured surface until it reaches the thickness of about a £1 coin.
• Step 4Line 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.
• Step 5Use your fingers to gently press the dough into the dish.
• Step 6Trim the excess pastry off the edges and chill the lined tin in the fridge for at least 30 minutes.
• Step 7Meanwhile, preheat your oven – 190 C / 170 C fan / 375 F / gas mark 5.
• Step 8Use 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!
• Step 9Remove the part-baked pastry shell from the oven. Carefully remove the greaseproof paper and its filling.
• Step 10Return the tin with the naked pastry to the oven for a further 20 minutes, by this time it should look dry.
• Step 11Remove the tin from the oven and allow the pastry to cool slightly while you make the filling.
• Step 12In 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.
• Step 13Use a whisk, manual or electric, to whip the cream to stiff peaks.
• Step 14Carefully fold the cream, peppermint extract, and green food colouring (or matcha) into the marshmallow mixture.
• Step 15Spoon the fluffy pastel green filling into your pastry case and smooth the top.
• Step 16Chill the pie in the fridge for at least 2 hours.
• Step 17Use your whisk to whip the cream and vanilla into soft peaks.
• Step 18Pile the soft cream onto your chilled pie, which should now feel set.
• Step 19Sprinkle over any chocolate shavings or cooked pastry offcuts, or anything you wish to decorate your pie with.
• Step 20Enjoy!

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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.