Jessica Widd’s Festive Grasshopper Pie

Festive Grasshopper Pie served on a white wooden table
  • 8 servings
  • 1 hour plus chilling time to prepare
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  • For the Base
  • 300g bourbon biscuits
  • 100g butter
  • 50g Lindt Mint Dark Chocolate
  • 1tbsp vanilla bean paste
  • For the Filling
  • 150g marshmallows, chopped if large
  • 120ml whole milk
  • 375ml double cream
  • 4tbsp creme de menthe
  • 4tbsp creme de cacao white, or alternatively Bailey's will work, but will add colour to the mix
  • 2-3 drops green food colouring
  • To Decorate
  • 50g Lindt Mint Dark Chocolate
  • A few mint leaves
  • Edible green sparkles


We asked our colleagues to participate in a Christmas Bakeoff this year and showcase their festive desserts, our winner was this fabulous grasshopper pie from colleague Jessica Widd. A refreshing, light but playful dessert that goes down perfectly with a drizzle of pouring cream and a Christmas evening of James Bond.

Make one large tart, or 8 individual ones.

  1. Grease a shallow tart dish or eight tart dishes with a little bit of oil or a small amount of butter, make sure your chosen dish has a lifting bottom.
  2. Grab a rolling pin and smash up the bourbon biscuits and place into a heatproof bowl.
  3. Next melt the butter in a pan over a medium heat and pour it in with the biscuits, the vanilla paste, and the broken-up chunks of chocolate. Mix everything together until the mixture is smooth and sticky and the chocolate has melted in. Line the dish with the mixture to create the base, make sure to press the mixture into the sides and until it is even everywhere. Place the base into the fridge to chill and firm up.
  4. Meanwhile, in a pan, put the milk and the marshmallow pieces over a low heat and let the milk foam (avoid boiling it) and allow the marshmallow to melt into the milk, remove the smooth mixture from the heat and into a heatproof bowl when the marshmallows have completely disappeared. Add in the crème de menthe and the creme de cacao white (or Bailey’s), mix into the marshmallows and allow it to cool.
  5. In another heatproof bowl, whisk the double cream until it can hold soft peaks. Continuing gently whisking, add the cooled marshmallows into the cream and fold together. Make sure that the mixture is soft, not hard or dry. Add in a smattering of the colouring until you are happy with the colour.
  6. Take out the pie  base or tart bases from the fridge and fill with the mixture. Place the pie or tarts back into the fridge and let them set for a few hours until the minty marshmallow mixture has settled firmly.
  7. Before you are ready to serve, break up the rest of the chocolate and prepare the mint leaves then decorate the dessert however you wish, remember to sprinkle the green sugar over the top to make it sparkle. Serve with a little shake of pouring cream or chocolate sauce, or even icing sugar.