Grasshopper pie

    4 hours 30 min

    This is a no bake pie with a minty sweet retro pudding filling. Very eye catching and tasty.

    3 people made this

    Makes: 1 pie

    • For the base
    • 300g bourbon biscuits
    • 50g dark chocolate
    • For the filling
    • 50g unsalted butter, softened
    • 150g mini white marshmallows
    • 125ml full fat milk
    • 60ml creme de menthe
    • 60ml white creme de cacao
    • 375ml double cream
    • 2 drops green food colouring

    Prep:30min  ›  Extra time:4hr chilling  ›  Ready in:4hr30min 

    1. Set aside 1 biscuit and process the rest of the biscuits and chocolate in a food processor until they start to break down into a crumb mixture. Add the butter and carry on processing until it starts to clump together.
    2. Press 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.
    3. Melt 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.
    4. Pour 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.
    5. Whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mix. The 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.)
    6. Add a few drops of food colouring (unless you prefer not to) and gently mix until evenly coloured.
    7. Spread the filling into the chilled base tin, swirl it about with a palette knife or a spatula to fill evenly.
    8. Cover and put back in the fridge to chill overnight or for a minimum of 4 hours until firm.
    9. Crush the biscuit you put aside earlier and sprinkle over the top of the pie before slicing.


    The 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)