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 big
treat!
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
Enjoy!
Krissy - this looks and sounds absolutely incredible! I've heard of grasshopper bars and cupcakes before but never pie, I must make this! Thanks for sharing!
ReplyDeleteMine definitely set better in the freezer, but I have found that to be valid for a lot of these recipes. I loved this one!
ReplyDeleteI agree that you don't HAVE to chill it- but mine was much less pretty than yours was when I first tried to cut int it. It completely spilled out into a gloppy mess. Yours looks gooey and wonderful! PS- Can you post some more baby bump pictures please? xoxo
ReplyDeleteOOOMG this looks so GOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
ReplyDeleteKhrissy - I am loving this weeks Milk Bar Monday Recipe. Cassie noted this particular recipe was easier than some of the other Tosi recipes you ladies have made - which is great to hear! I can't imagine all of the prep and patience some of those recipes require. I love chocolate + mint and your pictures are just fabulous! Especially that first one.
ReplyDeleteWish I could have gotten my act together to make this but was so swamped....eek! Anyway I think your pie looks incredible & good to know it's not overly sweet or salty; right in the middle :)
ReplyDeleteI love mint and chocolate desserts! This look so enticing! :)
ReplyDeleteSo glad that you enjoyed the pie! I love how gooey yours turned out!
ReplyDeleteI love chocolate & mint, and totally want to dive into your ooey gooey pie :)
ReplyDeleteOh my gosh, how amazing! I'm headed to NYC in a few days and Momofuko is my first stop! I need to make this when I return to ease back in to life sans Momofuko :)
ReplyDelete