Grasshopper Pie

Being a huge fan of both mint and chocolate, especially when they’re combined, I couldn’t resist giving the Grasshopper Pie from Nigella Lawson’s Kitchen a try. I shouldn’t really admit that crème de menthe is a permanent fixture in my kitchen, but I have a little soft spot for the lurid green alcoholic liquid that manages to warm and cool all at once. If you’ve not yet tried it in a hot chocolate on a cold day, you’re in for a treat, although be warned, the innocent flavour of this kitsch liqueur still packs a punch.

Having the most important ingredients already on standby, I headed to the supermarket, only to be faced with something of a technical hitch – no Bourbon biscuits! Apparently, a fire in the factory had led to a nationwide shortage, meaning that there were none on the shelves. Never one to let a missing ingredient stand in the way of baking, I remained calm and perused the other crispy delights on offer in search of substitution. I knew a plain biscuit wouldn’t cut it, and decided to keep true to the American heritage of the Grasshopper pie and instead headed for the classic Oreo. I wasn’t quite sure if it would be a good as the Bourbon, but I had a feeling the intense darkness might just work!

The grasshopper pie itself, couldn’t be any simpler – a buttery biscuit base with a creamy topping that uses marshmallows as a setting agent, dispensing with the faff of dealing with gelatine. I dispensed with the food colouring in my pie, relying on the colour from the crème de menthe alone, which resulted in a subtly coloured pie. The finished creation had a lovely delicate wobble and a fresh but not overpowering minty flavour that contrasted well with my improvised Oreo base. Proof that you can triumph over adversity!