1/1 Photo of Grasshopper Pie - Nigella Lawson
Saw this on TV prepared by Nigella Lawson. I made it for a Halloween party where it went down a treat. I've made it a few times since and always had good feedback. Wanted to submit it here to save me searching the web for the recipe every time. (Sadly I'm not very organised and misplace my copy every time I print it off) You'll need a deep 25cm fluted tart tin with loose base to make the pie in.
My Private Note
Units: US | Metric
For the base
- 300 g bourbon biscuits (choc filled Oreos are the US equivalent)
- 50 g dark chocolate, good quality, chopped
- 50 g unsalted butter
For the filling
- 1Take out and set aside 1 biscuit.
- 2Process the rest of the biscuits and chocolate in a food processor until they start to break down into a crumb mixture, then add the butter and carry on processing until it starts to clump together.
- 3Press into a loose-based, high-sided tart tin and make a smooth base and sides with your hands or the back of a spoon. Put into the fridge to chill and harden.
- 4Melt the marshmallows in a saucepan with the milk over a gentle heat, 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.
- 5Pour the mixture out of the saucepan into a heatproof bowl, and then whisk in the crème de menthe and crème de cacao. Leave to cool.
- 6Whisk 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. (NOTE - over whisking at this point can result in a 'separation' type effect and the mixture won't be so smooth - so if in doubt don't whisk too much.)
- 7Once the marshmallow mixture and cream are combined, add a few drops of food colouring (unless you prefer not to) and gently mix inches (remember earlier warning re over whisking!).
- 8Spread the filling into the chilled base tin, swirl it about with a palette knife or a spatula to fill evenly and put back in the fridge, covered, to chill overnight or for a minimum of 4 hours until firm.
- 9Crush the biscuit you put aside earlier and sprinkle over the top of the pie before slicing.
- 10The pie can be made 1–2 days ahead. When chilled and firm, tent with foil (try not to touch surface with foil as it will leave marks) and store in fridge. Decorate just before serving. The pie will keep 3–4 days total. Freeze Note The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap pie (still in its tart tin) in double layer of clingfilm and layer of foil. To defrost, unwrap pie and tent with foil (try not to touch surface with foil as it will leave marks), then defrost overnight in fridge. Decorate before serving.
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Nutritional Facts for Grasshopper Pie - Nigella Lawson
Serving Size: 1 (103 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 347.0
- Calories from Fat 244
- Total Fat 27.1 g
- Saturated Fat 16.9 g
- Cholesterol 81.0 mg
- Sodium 43.4 mg
- Total Carbohydrate 23.0 g
- Dietary Fiber 1.2 g
- Sugars 14.4 g
- Protein 2.8 g
The following items or measurements are not included:
white Creme de Cacao