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grasshopper pie

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Serves 8 | Prep Time 40 minutes | Cook Time 25 minutes

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Ingredients You'll Need

250g chocolate flavored biscuits
1/2 cup desiccated coconut
180g unsalted butter, melted, cooled
1 cup milk
1/2 bunch mint
3 egg yolks
1/2 cup caster sugar
1 tsp cornflour
1/4 cup cold water
1 tbsp gelatine
1/4 cup creme de menthe
300ml thickened cream
extra cream, to serve


brush a 20cm round spring form tin with melted butter and line with baking paper. process biscuits in a food processor until fine crumbs form, then transfer to a large bowl. add coconut and butter and stir until well combined. spoon biscuits mixture into prepared tin. use a straight - sided sturdy glass to press biscuit mixture evenly up the sides and across the base of tin. put biscuit - lined tin in freezer for 10 minutes

combine milk and mint in a medium heavy based pan and put over a low heat for 3 - 4 minutes or until small bubbles form around the edge. remove pan from heat and stand to cool. strain milk through a fine sieve and discard mint. whisk egg yolks, sugar and cornflour in a bowl. slowly add mint - infused milk to egg yolk mixture, whisking constantly. return custard to pan and stir, constantly, on medium heat until it thickens. remove from heat and cover top of custard with plastic wrap, to prevent skin forming

pour water into a jug. sprinkle with gelatine and whisk with folk to combine. stand gelatine for 5 minutes, to allow it to soften and swell. microwave gelatine mixture on high for 30 - 40 seconds or until gelatine has dissolved. allow to cool slightly. add gelatine mixture and creme de menthe to custard. stir until well combine

pour custard into a large mixing bowl, cover with plastic wrap and refrigerate until mixture is cold and starts to thicken, but not set. using an electric beater, beat cream until soft peaks form. add cream to cold custard and fold in using a large metal spoon. spoon custard mixture into prepared biscuit shell and refrigerate pie for 2 - 3 hours to set. serve grasshopper pie with extra cream.

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