Grasshopper Pie
- 1 recipe Brownie Pie (page 124), prepared through step 8
- 1 recipe Mint Cheesecake Filling (recipe follows)
- 20 g mini chocolate chips (2 tablespoons)
- 25 g mini marshmallows (1/2 cup)
- 1 recipe Mint Glaze (recipe follows), warm
- Heat the oven to 350F.
- Grab a sheet pan and put your pie tin of graham crust on it.
- Pour the mint cheesecake filling into the shell.
- Pour the brownie batter on top of it.
- Use the tip of a knife to swirl the batter and mint filling, teasing up streaks of the mint filling so they show through the brownie batter.
- Sprinkle the mini chocolate chips into a small ring in the center of the pie, leaving the bulls-eye center empty.
- Sprinkle the mini marshmallows into a ring around the ring of chocolate chips.
- Bake the pie for 25 minutes.
- It should puff slightly on the edges but still be jiggly in the center.
- The mini chocolate chips will look as if they are beginning to melt, and the mini marshmallows should be evenly tanned.
- Leave the pie in the oven for an additional 3 to 4 minutes if this is not the case.
- Cool the pie completely before finishing it.
- (You can speed up the cooling process by carefully transferring the pie to the fridge or freezer directly out of the oven if youre in a hurry.)
- Now the pie needs to be Jackson-Pollocked with mint glaze.
- Make sure your glaze is still warm to the touch.
- Dunk the tines of a fork into the warm glaze, then dangle the fork about 1 inch above the bulls-eye center of the pie.
- Transfer the pie to the fridge so the mint glaze firms up before servingwhich will happen as soon as its cold, about 15 minutes.
- Wrapped in plastic, the pie will keep fresh in the fridge for up to 1 week or in the freezer for up to 2 weeks.
- Youll need less than a full recipe of brownie pie filling.
- Save the excess brownie batter that wont squeeze into the pie and bake it in cupcake molds!
pie, recipe mint, chocolate chips, marshmallows
Taken from www.epicurious.com/recipes/food/views/grasshopper-pie-382353 (may not work)