My lovely hubby bought me some cookery books for Mothers Day, as he says himself I am not his mother but the kids are too young yet to officially go shopping alone!! A couple of years ago I probably would have been a little peeved at such a gift but now its heavenly to receive a new cookery book to browse through and ooh and aah at. The Hummingbird Bakery Cake Days was one of the gifts this year and it is a fabulous book to browse through, the pictures are stunning. When I came across the Grasshopper Pie recipe I was intrigued and have been meaning to make it since. I altered the ingredients slightly as I could not readily get some of them but I can confirm it turned out great and tasted lovely!
- 300gr bourbon biscuits
- 6oz butter
- 180gr white marshmallows
- 6floz whole milk
- 1 teaspoon of crushed peppermint sweets
- drop of green food colouring
- 500ml double cream
Crush the biscuits and add in the melted butter, place in a pie dish, pushing crumbs up the sides as well.
Chill in fridge.
Over a low heat melt the marshmallows in the milk, take off heat and add peppermints and green food dye. Cool for few minutes.
Whip 300ml of the double cream and fold into the marshmallow mixture.
Pour into the biscuit base and chill in fridge for 1-2 hours.
Whip remaining cream and place on top of pie once chilled and set!
Was a little worried when the marshmallow and milk mixture was cooling as it slightly separates and looks a little odd but it was fine once combined with the cream.
This mixture is really runny when you pouring it onto base and I thought that there was no way it was going to set but it did.
I probably could have added slightly more green colouring but it always so hard to judge what is too much/little but still quite pleased with the outcome!
It was a big hit with the kids and even the fussy hubby liked it. Will definitely make this one again, am going to try a few different combinations so watch this space!!