Ingredients for Grasshopper Pie Nigella Lawson
- Bourbon Biscuits
- Dark Chocolate
- Unsalted Butter
- Mini Marshmallows
- 100ml whole milk
- Creme De Menthe
- White Creme De Cacao
- Double Cream
- Green Food Coloring
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How to Make Grasshopper Pie Nigella Lawson
- Crush one digestive biscuit and set aside.
- In a food processor, combine the remaining digestive biscuits (approximately 200g) and 100g of dark chocolate until finely crumbed. Add 100g of softened unsalted butter and pulse until the mixture resembles wet sand.
- Press the crumb mixture firmly into a 25cm loose-based fluted tart tin. Create an even base and sides. Refrigerate to chill and harden for at least 30 minutes.
- In a saucepan over low heat, gently melt 200g marshmallows with 100ml whole milk, stirring constantly until smooth. Remove from heat.
- Stir in 2 tablespoons crème de menthe and 1 tablespoon crème de cacao until well combined. Set aside to cool.
- In a separate bowl, whip 200ml heavy cream until soft peaks form. Gently fold in the cooled marshmallow mixture until just combined. Do not overmix.
- Add a few drops of green food coloring (optional) and gently swirl to create a marbled effect.
- Pour the filling into the chilled crust. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Before serving, sprinkle the reserved crushed biscuit crumbs over the top. Decorate as desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
57g
Fat
84g
Carbs
7g
