Mini Grasshopper Pies

Apparently, the only thing I can pay attention to when I watch movies and TV shows is the food. This time, I was watching a past episode of Glee (*sigh* I miss Glee!) and there was grasshopper pie. Here in Australia, we don't get grasshopper pie and most people haven't heard of it. The mere mention of the name raised suspicious eyebrows and wrinkled noses when I mentioned it. Apparently my friends now think that I'm insane enough to put real grasshoppers in my desserts, which is kind of great. But I loved the sound of this pie, with its chocolate biscuit crust and a fluffy, marshmallow-like peppermint filling. Also, they were appropriately green, just in time for St Patrick's Day!

I've always loved the combination of peppermint and chocolate. But I get the feeling it's a combination that you either hate or love. And I've come across some people who just can't stand it, but most people I know adore it. I think this may be one of the best ways to enjoy the combination, apart from after dinner mints, mint choc chip ice cream and these chocolate peppermint creams. The filling is light and super fluffy, like a peppermint cloud! And the biscuit base nicely compliments the filling in taste and texture.

I decided to test out a Martha Stewart recipe, after doing a bit of research on the grasshopper pie. It seemed appropriate to be using a Martha recipe for some reason. But I wasn't too happy with the texture and flavour of the filling, and was also trying to figure out the best chocolate biscuits to use for the base. I've made quite a few changes in my recipe, taking out the fresh mint since I felt it gave it a really leafy green flavour which I wasn't fond of. But feel free to follow her recipe if you think you'd like the taste of the fresh mint. I tried using Oreos for the base, as well as Choc Ripple biscuits, and both turned out delicious, but I think I prefer the Oreo base.

OMG it's a teeny tiny slice of pie with a teeny tiny spoon!

This dessert is usually made as a full size pie, in a big pie dish, but I liked the idea of making little individual portions, it's always easier to share and there's a nice ratio of filling to crust :) Oh and an extra note for those who are wondering, it's going to be pretty quiet on the restaurant review front. I really haven't been eating out much, in an attempt to save money and calories, and am thinking about phasing out reviews from my blog completely. Thoughts? Comments?

Mini Grasshopper Pies
(loosely adapted from this recipe, makes approx 10 small pies)
1 pack of Oreo cookies, filling removed (or substitute with Choc Ripple biscuits, enough to fill 1 1/2 cups when crushed)
1/2 cup dessicated coconut
65g unsalted butter, softened
2/3 cup + 3/4 cup whipping cream
3 eggs
1/8 cup sugar
2 tbsp creme de menthe (can replace with 1-2 tsp peppermint essence and a few drops of green food colouring)
1 tsp peppermint essence
1 tsp pure vanilla extract
4g powdered gelatine (approx 1.5 tsp)

Preheat oven to 180 degrees C. Crush chocolate biscuits finely in a plastic bag, or in a food processor. Add dessicated coconut and butter and pulse in processor until it comes together, it should feel like moist dirt. (If you don't have a food processor, just stir together in a large mixing bowl to combine)

Press mixture firmly into individual foil tart shells, or you could also try using a greased muffin tray but you might have issues removing the crusts later. Bake in oven for about 10 minutes, make sure it does not burn. Remove from the oven and leave to cool, it should set once it cools.

Place 2/3 cup of cream in a small saucepan with peppermint essence and vanilla. Bring to the boil over medium heat and then set aside to cool. Beat remaining 3/4 cup cold cream until stiff peaks form and store in the refrigerator for later. Place creme de menthe in a heatproof bowl and sprinkle gelatine over the top to allow it to soften. Place egg yolks and sugar in another heatproof bowl and whisk until the sugar has dissolved.

Prepare an ice bath and set aside. Carefully pour warm cream mixture into creme de menthe bowl, whisking to combine. Place this bowl over a pan of simmering water, whisking constantly for about a minute or two, until the mixture is hot and all the gelatine is dissolved.

Whisking constantly, pour hot cream mixture in a steady stream into the bowl of egg yolks. Place this bowl over the double boiler and continue whisking for approximately 10 minutes. The mixture should be thick and frothy. Transfer bowl to the ice bath and continue whisking, the mixture should thicken further and be quite viscous. Stir in 1/3 of the cold whipped cream until combined, and then gently fold in the remaining whipped cream. At this point if you want your mixture to be a bit less runny before placing in pie crusts, place in the fridge for about 5-10 minutes. Spoon mixture into pie crusts and then chill in the fridge for about an hour, or until it sets.