Half a Grasshopper Pie
Thursday, October 16, 2014 at 5:10PM 
Half a Grasshopper Pie
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Grasshopper Cocktail: The drink reputedly originated at Tujague's in the French Quarter New Orleans. The cocktail contains equal amounts of creme de menthe and white creme de cacao with added cream and shaken with ice.
You start with the thought "I'm going to make Nigella Lawson's Grasshopper pie", that was until you realise you don't have and can't get some of the ingredients.... which brings us to today's recipe a "half a grasshopper pie".
I thought I did, I thought I did... have whie creme de cacao. I didn't. We don't have Bourbon biscuits here but I'm Australian so dark chocolate Tims Tams it was.
Tim Tams: chocolate coated and chocolate cream filled biscuits (cookies) popular in Australia, use the equivalent in you country i.e. chocolate coated oreos.
We also don't have the mini white marshmallows Nigella uses here so I thought white soft eating marshmallows will do. Three supermarkets later I cannot buy white marshmallows, I can buy fruit swirled, chocolate dipped, pink and white mixed but no "white".
Yep, this is why I found myself separating pink from white marshmallows. I've since found out Aldi in Australia has white eating marshmallows... dang I should have asked my all knowing friend Jacinta first!
Half a Grasshopper Pie recipe
1 loose bottomed 25x5 cm (10x2 inch) fluted tart tin
300g grams (10.5oz) of chocolate coated cream biscuits (approx one and half packs of dark chocolate Tim Tams)
50g (1.75oz) of dark chocolate (I used Lindt 70%)
50g (1.75oz) softened butter
200g (7oz) grams soft white eating marshmallows (cut in half or quarters depending on size)
2tsp of pure vanilla extract/essence
80ml (2.7 fluid ozs) green creme de methe
125ml (4.22 fluid ozs) milk
375ml (12.7 fluid ozs) thickened cream
few drops of green food colouring
*optional vanilla whipped cream, fresh mint and chocolate curls to serve
oiled scissor blades make short work of cutting marshmallows
Process the chocolate biscuits (cookies) with the chocolate in a food processor until it's a rough crumb, add the butter and pulse until it just comes together.
Base processing finished and ready to press into shell.
Using the back of a spoon or your hands press the crumbs evenly around the base and sides of fluted tart tin. Make sure you press firmly, particularly around the edges coming up the sides. Refrigerate the base.
Put the cut marshmallows with the milk in a small saucepan, *over low heat. Once the milk starts to foam around the edges, remove from heat and stir marshmallows to completely melt in. Pour into a heat proof bowl, stir in the creme de menthe, vanilla and green food colouring if using. Set aside to cool.
Whisk the cream until soft peak stage (it will hold it's shape but drop gently off a spoon), add cooled marshmallow mixture. Whisk until combined but not over beaten.
Pour mixture into chilled crust. Spread lightly to fill shell evenly, create a few swirls or smoother finish... whatever you prefer.
Refrigerate pie a minimum of four hours, use a plastic dome lid or aluminium foil to create a dome over the pie. You don't want the surface to be touched.
When ready to serve either top with crushed chocolate biscuits (cookies) or as I did with a dollop of vanilla white cream, chocolate curls and a fresh mint leaf.
* Trouble shooting: gentle, gentle heat melting marshmallows if the mixture boils the marshmallows don't reset.
* a delicate texture similar to a Sara Lee Bavarian dessert, this pie needs to be refrigerated... it will collapse if left in a warm place.
Was the pie worth it? Absolutely!! Happy Baking :)
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