I have been eyeing this Grasshopper Pie in the Momofuku Milk Bar Cookbook ever since I first saw it. The picture is so enticing and makes the pie looks incredible. I would show you the picture but I don’t want to post it without permission. I’m sure you could google it if you are really curious. So when Nicole chose this recipe I was pretty excited!
Grasshopper Pie consists of chocolate and mint. More specifically, this Milk Bar version has a graham cracker crust filled with a mint cheesecake filling and brownie pie batter. You top it with mini chocolate chips and mini marshmallows, and then finish it off with a sprinkling of mint glaze.
This pie is oh-so-gooey. I’m sure you could tell by the picture! Some of the other Milk Bar Monday girls froze their pies overnight, which resulted in a denser pie that didn’t ooze out. I only chilled it for about 2 hours and it barely held its shape when cut. The longer I kept it in the freezer, the better it held together. I think it’s really up to you on what you want to do. Tossi never mentions in the cookbook that this pie needs to be frozen for a certain amount of time. So if you like it to be gooey and soft, then only let it chill for a little bit. But if you prefer a pie that is harder, or if you want it to look more appealing, freeze the pie for at least 12 hours.
What I liked most about this pie was that it was not overly sweet, or even salty. Most of the recipes we’ve made in this cookbook have an overwhelming sweet and salty flavor. This pie is not too sweet, but more chocolaty and minty. So, if you like chocolate, then you’re in for a bigtreat!
For the recipe, head on over to Nicole’s blog, Sweet Peony.
Don’t forget to check out the other girls’ version of this Grasshopper Pie:
Cassie from Bake Your Day
Audra from TheBaker Chick
Erin from Big Fat Baker
Averie from AverieCooks