Grasshopper Pie

Ingredients:

Cake

• 24 chocolate wafer cookies
• 2 tbsp. granulated sugar
• 4 tbsp melted butter
• 1 tbsp. mint liqueur
• Special equipment: a pastry bag with a large star-shaped tip

Filling

• 6 cups mini marshmallows
• 3 tbsp (45 g) butter
• 2 tablespoons mint liqueur
• 1 cup heavy cream

Whipped cream

• 2 tablespoons powdered sugar
• 2 tsp cocoa powder
• 1/2 tsp peppermint extract
• 1 cup heavy cream

Topping

• 9 chocolate wafer cookies
• 1 tbsp plus 1/2 tsp mint liqueur
• Fresh mint leaves for garnish

Preparation:

1. CakePreheat oven to 180°C.
   
   In a food processor, process the cookies and sugar until finely ground. Add the melted butter and peppermint liqueur and process until moist. Press the mixture into a 9-inch (23 cm) pie pan and bake until firm, 12-15 minutes. Cool completely on a wire rack.
2. Filling.
   
   Heat in a microwave in a suitable bowl. marshmallow Blend the butter on high power for about 1 minute 30 seconds, until the butter is melted and the marshmallows have lost their shape. Stir with a wooden spoon and let cool for 5 minutes.
3. In a large bowl, beat the liqueur and cream with a mixer on medium-high speed for about 1 minute until fluffy. Turn off the mixer, add 1/3 of the cooled marshmallow mixture, and beat on medium-high speed for about 15 seconds until combined.
4. Repeat with the remaining marshmallows in 2 batches (the whipped cream won't hold its shape, and the cream-marshmallow mixture will look quite runny, but it will set quickly on the cake). Pour the filling into the prepared cake. Cover with plastic wrap and refrigerate to set for about 4 hours or overnight.
5. Whipped cream for topping.
   
   In a large bowl, combine the powdered sugar, cocoa powder, and peppermint extract with a mixer on medium-high speed. Add the cream and beat at medium speed until soft peaks form.
6. Topping and serving.
   
   Lay it out chocolate wafer cookies on top of the pie. Drizzle each cookie with 1/2 teaspoon of menthe liqueur (it will be absorbed almost immediately). Place the whipped cream and cocoa powder in a piping bag fitted with a star tip and pipe it onto the liqueur-filled cookies. Garnish with mint leaves. Serve immediately or refrigerate, loosely covered, for up to overnight. Serve with the remaining whipped cream on the side.
   
   Recipe Grasshopper pie in molds for hardening.