Grasshopper Pie! Pienaural Baking Good ASMR | Close Up Soft Sounds

Introduce the recipe for grasshopper pie and show a previously made smaller version.

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Process 300 g of Borbón biscuits, 50 g of soft unsalted butter, and 500 g of dark chocolate together until they form a lumpy mixture for the base.

Press the mixture into a 25 cm fluted tart tin using a fork and fingers to compact it down.

Place the base in the fridge to harden before adding the topping.

In a pan, add 150 g of mini marshmallows and 125 ml of full fat milk, mixing to coat the marshmallows.

Melt the marshmallows over a camping stove until they form a gloopy mixture, then transfer to another bowl.

Add 4 tablespoons of crème de menthe and 4 tablespoons of crème de cacao to the melted marshmallow mixture and stir to combine.

Allow the mixture to cool to prevent curdling the cream.

Whisk 375 ml of double cream until it forms soft peaks, then add the cooled marshmallow mixture and whisk gently to combine.

Add a couple of drops of green food coloring if desired, then stir with a wooden spoon until mixed.

Equipment Needed

Spice Level:

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