Grasshopper Pie

For as long as I can remember, grasshopper pie has been one of my favourite desserts. In fact, I think I may have been mildly addicted to it as a child. Mint, chocolate, and cream? Oh, man.

Despite my longtime love of grasshopper pie, I hadn't had it in about a million years. So, I decided to make one for my birthday this year.

Note: my birthday is in the middle of December. Little did I know two of the key ingredients—crème de menthe and crème de cacao—would be impossible to find. We looked everywhere (there are not really any liquor stores around here—surprise, surprise), and finally found them weeks later in London.

So, better late than never, I give you...my birthday pie!

It was easy, dangerously delicious, and very popular. You will be tempted to stand over it, by yourself, with a spoon. I recommend making one as soon as possible.

Grasshopper Pie (adapted from Nigella's Kitchen cookbook)

Ingredients:
300g bourbon biscuits (I used gluten free. Also, if you're in America, use gf Oreos)
50g good-quality dark chocolate, chopped
50g soft unsalted butter
150g mini-marshmallows
125ml full-fat milk
4 tablespoons crème de menthe (I used the green one)
4 tablespoons crème de cacao blanc
375ml double cream (heavy/whipping cream)
a few drops of green food colouring (optional; I didn't use any)
1 deep 25cm/9in tart pan with a loose base

Directions:
Process the biscuits/oreos and chocolate in a food processor until they form a crumb mixture, then add the butter and carry on processing until it all starts to clump together.

Press mixture into a high-sided tart tin, making 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 and, 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, then whisk in the crème de menthe and crème de cacao. Leave until cooled.

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.

When the marshmallow and cream are combined, add a few drops of food colouring (if you want to) and whisk it in.

Spread the filling into the chilled base, swirling it about with a palette knife or a spatula to fill evenly, then put the pie back in the fridge, covered, to chill overnight or for a minimum of 4 hours until firm.

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