Nigella’s Grasshopper Pie

Oh Nigella, can you do no wrong? So it seems, following the release of her latest book of seriously mouth-watering recipes! Having received “Feast” for Christmas (aptly named, I must say!), I spent hours poring over it, deliberating over which of the vast array of treats inside to attempt first. I finally settled on Grasshopper Pie, having been invited to a “bring-a-plate” New Year’s Eve party, and I can safely say it went down an absolute treat.

 Don’t be put off by its lurid appearance…it adds to the bizarre charm of this pudding, and if you’re willing to put a bit of time and patience into this, I can promise you won’t be disappointed!

 Foodie Tip: I adapted this recipe slightly, as she recommends using Creme de Menthe and Creme de Cacao Blanc to flavour the filling. If you don’t have these on standby and don’t fancy spending £20 for a few tablespoons worth then follow my recipe…otherwise substitute the Peppermint Flavouring and optional Baileys for 4 tablespoons of each liqueur.

 Serves: 8-10    Prep Time: 1 hour + 4-12 hours chilling time.


300g Bourbon Biscuits

50g Dark Chocolate

50g Soft, Unsalted Butter

150g Mini Marshmallows

125ml Full Fat Milk

1 ½ tablespoons of Peppermint Flavouring

1 ½ tablespoons of Baileys (optional)

375ml Double Cream

Few spots of Green Food Colouring


  1. Put the biscuits, chocolate and butter in a food processor and blitz together until they form a crumb mixture. Press this into a 25cm diameter tart tin using the back of a spoon (it’s easier to use one with a loose bottom) and put in the fridge to set.
  2. Put the marshmallows in a saucepan with the milk and set over a low heat. Stir until the marshmallows have melted and the mixture turns foamy. Don’t be tempted to rush this and whack the heat up-if you boil it the gelatine in the marshmallows won’t set, and you’ll have a runny filling. Add the Peppermint Flavouring, Baileys (if using) and set to one side to cool.
  3. Whisk the cream until it starts to peak, but is not quite yet to the stiffness of whipped cream. Once the marshmallow mixture is cool, add to the cream with a few drops of green food colouring and fold in with a metal spoon. *see Foodie Tip 2*
  4. Pour the mixture into the base and pop in the fridge for a minimum of 4 hours, or even better, overnight to set. When ready to serve crush an extra bourbon biscuit over the top, or decorate with grated chocolate.

 Foodie Tip 2: In the original recipe, Nigella recommends whisking the marshmallow mixture into the cream instead of folding this. I tried this initially and ended up over-whisking the mixture so it separated. I found the “folding” method much easier-especially is you have the tendency to get a bit over enthusiastic in the kitchen like I do!

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