I went to a BBQ on Bank Holiday Monday and decided to make a Grasshopper Pie for the occasion. Its a recipe I have been wanting to try for a while as I think the pie looks fantastic with its bright green filling. Its an American recipe and I used the Hummingbird Bakery recipe.
This is the non-alcoholic version. Nigella does a very nice one with alcohol (the green colour comes from the addition of Creme de Menthe).
Anyway, this version was safe for little ones at the BBQ; Harry declared it was yummy and then ate his little brother's as well! Jess (Official Taster!) said she could just eat loads the filling on its own & that the diet would have to start tomorrow! The Oreo base makes a nice change from digestives...
Grasshopper Pie Recipe
250g Oreo's (about 2 & 1/2 packets...good excuse to eat the rest of the packet!)
175g melted unsalted butter
180g large white marshmallows (I used the pink & white ones and it was fine)
180 ml milk
1/4 tsp peppermint essence
few drops of green food colouring
2 x 300 ml double cream
23cm (9 in) pie dish
Blend the biscuits (filling included) in a blended until fine crumbs (or bash with a rolling pin), mix in the melted butter and place in the pie dish and press down with either your hand or the back of a spoon until relatively smooth. Push slightly up at the sides.
To make the filling, warm the milk in a pan and add the marshmallows to it, stirring until they melt. Take off the heat and allow to cool.
When cooled, add the peppermint essence and the green food colouring, adding as much as you like to get the colour you want. Whip up one carton of double cream until soft peaks are formed and then add to the cooled marshmallow and mix.
Pour the filling onto the set biscuit base and then refrigerate for a couple of hours for the filling to set.
Once set, whip up the remaining carton of cream and then pile on top! I used edible green glitter and green sugar shards to decorate