Mint and chocolate grasshopper pie
A chilled cocoa-cookie pie filled with marshmallow mousse, whipped cream and mint and cacao liqueurs.
Active time30 min
Cooking10 min
Total6 hResting : 5 h
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Ingredients
- 71 g unsalted butter
- 340 g whipping cream with at least 35 % fat
- 113 g whole milk
- 30 ml white crème de cacao liqueur
- 60 ml green crème de menthe liqueur
- 200 g plain unfilled cocoa biscuits
- 210 g regular melting marshmallows
Preparation
Melt the butter gently in a small saucepan. Finely crush the biscuits, mix with the melted butter and press over the base and sides of a 23 cm tin for the family pie. Refrigerate.
71 g unsalted butter200 g plain unfilled cocoa biscuits- food processor
- bowl
- pie tin
- small saucepan
Warm the marshmallows and milk gently, stirring until smooth, about 10 min. Avoid boiling. Remove from the heat and add both liqueurs. Cool to room temperature, about 45 min, then refrigerate for about 30 min until just beginning to thicken.
113 g whole milk30 ml white crème de cacao liqueur60 ml green crème de menthe liqueur210 g regular melting marshmallows- saucepan
- spatula
Whip the very cold cream to firm peaks. Gently fold it into the cooled marshmallow mixture, lifting rather than beating. Fill the chilled crust and smooth the top.
340 g whipping cream with at least 35 % fat- bowl
- whisk
- spatula
Refrigerate for at least 4 hours until the filling is set. Slice and serve cold. Refrigerate covered leftovers.
- knife
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration