I’ve always wanted to visit a good old fashioned American diner, sit by the open kitchen on one of those tall bar stools and order a nice cheesy burger with fries on the side and to finish off, a fat sliver of pie, probably cherry pie; I just love the look of gleaming cherry oozing out of a perfect piece of pie.
I’m not the biggest fan of American food, if such a thing actually exists, but when it comes to good old fashioned pies and cheesecakes, you have got to hand it to the Americans. The thing with their food, including desserts, is that it is not particularly arduous considering a lot of the ingredients are already packaged or processed.
I hate using readymade cake mixes or the basic idea of using anything that comes out of a box to create a dessert. Yes, when it comes to baking, I can be quite the puritan. Although, I adore Mrs. Lawson’s style of cooking, considering it is clever, and the fact that she has cured the kitchen angst of millions of people with her fast paced cooking style is terribly admirable.
So this one time, I got off my moral high horse, slightly deviated from my baking ideology and made this kitschy (as Nigella herself puts it) Grasshopper pie. Do I have regrets? I don’t think so. Will I make it again? Sure, why not! In the midst of making pie dough and puff pastry from scratch, I think I can treat myself with a piece of this delicious pie once in a while.
If you are a get-inside-the-kitchen-and-get-out person, you are reading the right thing. Barring the setting time, this dessert doesn’t take more than 20 minutes of your time, okay, 30 minutes tops. If you are a mint-chocolate lover, that’s another reason why you should make this pie.
For the base
- 285 g (28) Oreo chocolate filled cookies (you can use Bourbon)
- 50 g (1/4 cup) dark chocolate chips
- 50 g (3 tbsp) butter
For the filling
- ½ cup whole milk
- 150 g (3 cups) mini marshmallows (white)
- ¼ cup crème de menthe
- ¼ cup crème de cacao blanc (white chocolate liqueur), if you don’t have some, use white rum
- 1 ½ cup heavy whipping cream
- Few drops of green food colouring
- Blend the biscuits (reserve one for topping later), chocolate chips and butter in a food processor into a fine powder.
- Topple the mixture into a 24 cm (10 inch) loose base tart tin. Press the mixture tightly using the back of a spoon or your knuckles on the base and the sides of the tin. Leave the tart in the refrigerator to firm up.
- Meanwhile, melt the marshmallows and milk in a saucepan set over medium heat. When the mixture begins to froth up, take it off heat and whisk well till the marshmallow dissolves completely.
- Add both the liqueurs now. Mix well and allow it to cool.
- Whisk the cream into soft peaks. Add the cream to the cooled marshmallow mixture.
- Add a few drops of green food colouring and fold well until combined.
- Take the tart base from the refrigerator and pour the cream into the base. Spread the cream evenly with an offset spatula.
- Place the tart back in the refrigerator to set for at least 4 hours.
- Before serving, crush the reserved biscuit on top.