COOKIES on the DR. OETKER website

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Grasshopper Pie

This minty dessert is a great summertime treat!

8 - 10 Portions

Medium 80 Minutes

Ingredients

Ingredients

For the recipe  Grasshopper Pie

For the Base:

65 g Dr. Oetker 72% Extra Dark Chocolate (2 ½ oz)
150 g Digestive Biscuits (5 oz) crushed

For the Filling:

2 Dr. Oetker Free Range Egg White Powder Sachets x 2
115 g Caster Sugar (4 oz)
300 ml Whipping Cream (½ pt) at room temperature
1 Dr. Oetker Gelatine Sachet
5 ml Dr. Oetker American Peppermint Extract (1 tsp)
Dr. Oetker Green Extra Strong Food Colour Gel

To Decorate:

25 g Dr. Oetker 72% Extra Dark Chocolate (1 oz)

preparation

Preparation

1

Grasshopper Pie

Grease and line a 3cm (1 ¼ inch) deep, 22cm (8 ½ inch) diameter pie tin. Break up the Extra Dark Chocolate into pieces and put in a heatproof bowl over a saucepan of barely simmering water until melted. Remove from the water and stir in the crushed biscuits until they are coated in the Chocolate.

2

Spoon the mixture into the prepared tin and press down well using the back of a spoon to cover the base and sides. Chill until required.

3

Meanwhile, make the filling. Make up the Egg White Powder according to the pack instructions and whisk until stiff. Gradually whisk in the sugar to make a thick, glossy meringue. In another bowl, whip the cream until just peaking.

4

Put 115ml (4fl.oz) hot water in a heatproof bowl and add the Gelatine granules. Mix well until thoroughly dissolved.

5

Using a spatula, scrape the meringue into the whipped cream. Add the Peppermint Extract, a few drops Gel Food Colour and the warm liquid gelatine. Carefully fold all the ingredients together until well blended but taking care not to lose too much of the airy texture.

6

Pile the mixture into the prepared biscuit crust. Smooth and swirl the top and chill for at least 1 hour until firm and set.

7

To decorate, line a board with baking parchment. Melt the Extra Dark Chocolate in a heatproof bowl over a pan of barely simmering water, then spoon into a small uncut piping bag. Snip off the end of the bag to make a narrow hole, and pipe flower designs on to the parchment. Chill for about 20 minutes until firm enough to peel away from the paper.

8

To serve, carefully loosen the pie from the tin and slide on to a serving plate. Decorate with the Extra Dark Chocolate flowers.

1 serving = 68g

Nutritional Information for the recipe Grasshopper Pie

Per Serving Per 100 g / ml
Energy 1357kJ
324kcal
1784kJ
426kcal
Fat 21.97g 28.91g
Carbohydrate 27.71g 36.46g
Protein 4.77g 6.28g