Category Archives: Pie

Christina Tosi’s Grasshopper Pie

I have a ton of admiration for chef Christina Tosi.  If you are unfamiliar with her she is the mind behind Momofoku Milk Bar in New York.  She really is a testament to the fact that if you work hard enough you can make it happen.  If you are looking for a new creative dessert book this is it.

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Every time I flipped through her cookbook the Grasshopper Pie caught my eye.  At first glance it looks like a lot of work, but it actually comes together quite quickly.

A few notes on this: she uses a aluminum disposable pie plate, I did as well just to ensure proper cooking time.  Also, it does not call for the whole brownie filling recipe, I would maybe even add a little less than that just to bring the mint out more. Finally, the milk powder is like graham cracker crust crack, don’t leave it out! 🙂

598948_10102951425346820_1227811041_nAnd yes drizzling that green stuff on is as fun as it looks!

Milk Bar Grasshopper Pie

Graham Cracker Crust:

1 1/2 cups (90 g) graham cracker crumbs
1/4 cup (20g) dried milk powder
2 tablespoons sugar
3/4 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup (55g) heavy cream

Grasshopper Pie:
4 1/2 ounces 72% chocolate, roughly chopped
6 tablespoons unsalted butter
2 large eggs
3/4 cup (150g) sugar
1/4 cup (40g) all-purpose flour
3 tablespoons dutch-process cocoa powder
1/2 teaspoon kosher salt
1/2 cup (110g) heavy cream
2 tablespoons (20g) mini-chocolate chips
1/2 cup (25g) mini-marshmallows

Mint Cheesecake Filling:
2 ounces white chocolate
2 tablespoons grapeseed or canola oil
2 1/2 ounces (75g) cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon peppermint extract
1/4 teaspoon kosher salt
2 drops green food coloring

Mint Glaze:
1 ounce white chocolate
2 teaspoons grapeseed or canola oil
scant 1/8 teaspoon peppermint extract
1 drop green food coloring

Preheat oven to 350F.

Make the graham cracker crust: Whisk graham cracker crumbs, milk, sugar and salt in a medium bowl to thoroughly combine.  Whisk the butter and cream together and add to the dry ingredients.  Using your hands, toss all the ingredients together to evenly coat.  As you are tossing, it will start clumping together.  Press it together with your finger tips and it should hold its shape.  If it doesn’t, add up to an additional 1 1/2 tablespoons of melted butter until desired consistency.

Add 1 1/4 cups (110g) of graham cracker crumb mixture to a 10-inch pie pan.  Working with your hands press the mixture on the bottom and up the sides of the pie pan.  Set aside.

Make the chocolate filling: Combine butter and chocolate in a small bowl and microwave for 30 seconds.  If mixture is not mostly melted, microwave an additional 20-30 seconds.  Use a spatula to stir ingredients together until silky and smooth.

Combine the eggs and sugar in a stand mixer fitted with the whisk and whip for 3-4 minutes.  You will know they are done when they reach the ribbon state, which Christina describes as this: detach the whisk and dunk it into the egg mixture.  Wave it back and forth like a pendulum and the mixture should form thick silky ribbons that fall and then disappear into the mixture.  Continue whipping mixture until it reaches this state.

Change stand mixer attachment to the paddle.  Add the melted chocolate mixture into the eggs and paddle briefly on low and then increase the speed to medium for one minute or until the entire mixture is completely brown with no streaks remaining.  Scrape down the sides of the bowl with a spatula.

Add flour, cocoa and salt to the egg and chocolate mixture and paddle on low for 1 minute or until no lumps of dry ingredients remain.  Scrape down the sides of the bowl with a spatula.

With the mixer on low, slowly pour in the heavy cream and mix for 30-45 seconds or until the cream is fully incorporated and no white streaks remain.  Scrape down the sides of the bowl with a spatula.

Remove mixer bowl from mixer and gently fold in 1/4 cup (45g) of remaining graham cracker crust crumbs.

Make the mint cheesecake filling: In a heat proof bowl, combine the white chocolate and oil and microwave for 30 seconds. If mixture is not mostly melted, microwave an additional 20-30 seconds. Use a spatula to stir ingredients together until silky and smooth.

Combine cream cheese and powdered sugar in a stand mixer fitted with the paddle and mix on medium-low for 3 minutes.  Scrape down the sides of the bowl.  With the mixer on low, slowly add the white chocolate mixture and paddle for 1-2 minutes or until completely combined.  Scrape down the sides of the bowl.

Add peppermint extract, salt and food coloring to the mixer bowl and paddle for 1-2 minutes or until thoroughly combined and the mixture is consistently green.

Assemble the pie: Place the graham cracker pie shell on a baking sheet.  Pour the mint cheesecake filling into the pie crust and spread evenly over the bottom.  Pour the chocolate mixture on top of the mint filling and spread evenly to the edges.  Sprinkle the mini-chocolate chips in a bulls eye around the center and then the marshmallows around the outer edge of the pie.

Bake for 25 minutes until the edges are slightly puffy and the center still jiggles just a little bit.  The marshmallows will be tanned and the chocolate chips will have just started melting at this point.

Cool the pie completely before adding the mint glaze.

Mint Glaze: In a heat proof bowl, combine the white chocolate and oil and microwave for 30 seconds. If mixture is not mostly melted, microwave an additional 20-30 seconds. Use a spatula to stir ingredients together until silky and smooth.  Stir in the peppermint extract and food coloring until completely homogeneous in color.  Allow to cool for 15-20 minutes.Preheat oven to 350F.

Make the graham cracker crust: Whisk graham cracker crumbs, milk, sugar and salt in a medium bowl to thoroughly combine.  Whisk the butter and cream together and add to the dry ingredients.  Using your hands, toss all the ingredients together to evenly coat.  As you are tossing, it will start clumping together.  Press it together with your finger tips and it should hold its shape.  If it doesn’t, add up to an additional 1 1/2 tablespoons of melted butter until desired consistency.

Add 1 1/4 cups (110g) of graham cracker crumb mixture to a 10-inch pie pan.  Working with your hands press the mixture on the bottom and up the sides of the pie pan.  Set aside.

Make the chocolate filling: Combine butter and chocolate in a small bowl and microwave for 30 seconds.  If mixture is not mostly melted, microwave an additional 20-30 seconds.  Use a spatula to stir ingredients together until silky and smooth.

Combine the eggs and sugar in a stand mixer fitted with the whisk and whip for 3-4 minutes.  You will know they are done when they reach the ribbon state, which Christina describes as this: detach the whisk and dunk it into the egg mixture.  Wave it back and forth like a pendulum and the mixture should form thick silky ribbons that fall and then disappear into the mixture.  Continue whipping mixture until it reaches this state.

Change stand mixer attachment to the paddle.  Add the melted chocolate mixture into the eggs and paddle briefly on low and then increase the speed to medium for one minute or until the entire mixture is completely brown with no streaks remaining.  Scrape down the sides of the bowl with a spatula.

Add flour, cocoa and salt to the egg and chocolate mixture and paddle on low for 1 minute or until no lumps of dry ingredients remain.  Scrape down the sides of the bowl with a spatula.

With the mixer on low, slowly pour in the heavy cream and mix for 30-45 seconds or until the cream is fully incorporated and no white streaks remain.  Scrape down the sides of the bowl with a spatula.

Remove mixer bowl from mixer and gently fold in 1/4 cup (45g) of remaining graham cracker crust crumbs.

Make the mint cheesecake filling: In a heat proof bowl, combine the white chocolate and oil and microwave for 30 seconds. If mixture is not mostly melted, microwave an additional 20-30 seconds. Use a spatula to stir ingredients together until silky and smooth.

Combine cream cheese and powdered sugar in a stand mixer fitted with the paddle and mix on medium-low for 3 minutes.  Scrape down the sides of the bowl.  With the mixer on low, slowly add the white chocolate mixture and paddle for 1-2 minutes or until completely combined.  Scrape down the sides of the bowl.

Add peppermint extract, salt and food coloring to the mixer bowl and paddle for 1-2 minutes or until thoroughly combined and the mixture is consistently green.

Assemble the pie: Place the graham cracker pie shell on a baking sheet.  Pour the mint cheesecake filling into the pie crust and spread evenly over the bottom.  Pour the chocolate mixture on top of the mint filling and spread evenly to the edges.  Sprinkle the mini-chocolate chips in a bulls eye around the center and then the marshmallows around the outer edge of the pie.

Bake for 25 minutes until the edges are slightly puffy and the center still jiggles just a little bit.  The marshmallows will be tanned and the chocolate chips will have just started melting at this point.

Cool the pie completely before adding the mint glaze.

Mint Glaze: In a heat proof bowl, combine the white chocolate and oil and microwave for 30 seconds. If mixture is not mostly melted, microwave an additional 20-30 seconds. Use a spatula to stir ingredients together until silky and smooth.  Stir in the peppermint extract and food coloring until completely homogeneous in color.  Allow to cool for 15-20 minutes. Use a fork to drizzle the glaze all over the pie. Chill until ready to serve!

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I already want to eat this again!!!!!

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