Cuban Chocolate Grasshopper Pie

Grasshopper pie is a rich minty dessert which originated from an after-dinner cocktail of the same name (a mix of cream, crème de cacao and crème de menthe, strained over ice). This Cuban version includes Willie cacao ginger lime chocolate

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 80 ml Benjamin's burnt sugar
• 125 ml milk
• 160 grams mini marshmallows
• 1 jigger Crème de menthe
• 1 jigger Crème de cacao
• 365 ml double cream (heavy cream) whipped softly
• 150 grams Willie cacao ginger lime chocolate
• 500 g pre-baked pastry pie crust (one complete crust)

Method

1. Melt the marshmallows in hot milk, let the mixture cool then add the alcohol
2. Now fold in the whipped cream then add the chocolate pieces
3. Pour into the pie shell

Serving suggestions

Sprinkle a dusting of cocoa on top.

Chill for a few hours and serve with a slice of lime.

Variations

Instead of the pre-baked pie shell, create a no-bake pastry case with Dulce de Leche wafers if you want a fancy sweet pastry shell. Just crumble the wafers into a pie dish and using the back of a spoon, press The the crumb mixture into place as a pie shell, cook for 5 minutes to harden and let it cool before filling.

Recipe source

• This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

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