Grasshopper Pie

Mark said he wanted a chocolate cake for his birthday, so I had a quick flick through my recipe books to make suggestions, and then left them lying around for him to find what he wanted.

He chose the Grasshopper Pie from one of my Hummingbird Bakery cook-books. It’s not a cake, and it’s only chocolatey because of the chocolate-biscuit base. And sprinkles on top if you want.

But it’s nice and easy to make, no baking involved, with each stage requiring time to set between times. And given all the other cakes and cake-like things he received, a welcome change!

Grasshopper Pie

Basically, you make a biscuit base like you would for a cheesecake, then melt some marshmallows with milk and stir in some whipped cream (with mint and green colouring), and then top with more whipped cream and optional chocolate flakes.

Biscuit base: 250g double chocolate cookies + 150g butter. Press into cake tin/pie dish and leave to cool for about an hour.

Marshmallow layer: 180g marshmallows (preferably white) + 180ml whole milk + 300ml double cream, whipped to soft peaks + 1tsp peppermint essence + 1tsp green food dye. Leave the marshmallow&milk mix to cool for 10-15 minutes before adding the cream, mint and green. Pour onto biscuit base and leave to set for a few hours.

Topping: 400ml double cream, whipped, + chocolate shavings/sprinkles (optional). Tip onto base and leave to set until ready.