Grasshopper Pie (Nigella Lawson) Recipe

Posted by
Rate It!
Grasshopper Pie (Nigella Lawson)
Add your photo!
Ingredients
10
Count
Nutrition
521
Calories
Total time
25
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
  2. Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.
  3. Melt the marshmallows in a saucepan over low gentle heat along with the milk. 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, then whisk in the creme de menthe and creme de cacao. Leave until cool.
  5. In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This 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.
  6. When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.
  7. Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.
  8. Crush the remaining cookie and sprinkle it over the top of the pie before serving.
  9. Make Ahead Note:
  10. The pie can be made 1 to 2 days ahead. When chilled and firm, tent with aluminum foil (try not to touch surface with foil as it will leave marks) and store in the refrigerator. Decorate just before serving. The pie will keep 3 to 4 days total.
  11. Freeze Note:
  12. The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap the pie (still in its tart pan) in a double layer of plastic wrap and a layer of foil. To thaw, unwrap the pie and tent with foil (try not to touch surface with foil as it will leave marks), then thaw overnight in the refrigerator. Decorate before serving.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 520.74 Kcal (2180 kJ)
Calories from fat 221.21 Kcal
% Daily Value*
Total Fat 24.58g 38%
Cholesterol 32.34mg 11%
Sodium 251.03mg 10%
Potassium 46.84mg 1%
Total Carbs 65.09g 22%
Sugars 31.73g 127%
Dietary Fiber 2g 8%
Protein 4.95g 10%
Vitamin C 0.2mg 0%
Iron 3.6mg 20%
Calcium 38.9mg 4%
Amount Per 100 g
Calories 395.87 Kcal (1657 kJ)
Calories from fat 168.16 Kcal
% Daily Value*
Total Fat 18.68g 38%
Cholesterol 24.58mg 11%
Sodium 190.83mg 10%
Potassium 35.61mg 1%
Total Carbs 49.48g 22%
Sugars 24.12g 127%
Dietary Fiber 1.52g 8%
Protein 3.77g 10%
Vitamin C 0.2mg 0%
Iron 2.8mg 20%
Calcium 29.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 12.1
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top