One of my favorite pastimes during the holiday season is holiday baking. Whether it's a batch (or ten) of Christmas cookies, scratch-made cinnamon rolls on Christmas morning, or a spectacular holiday dessert, I am ALL about it.
is a recipe I found when browsing through my latest cookbook obsession - Momofuku Milk Bar
. The cookbook is written by the pastry chef of the Momofuku Milk Bar, a famous bakery in New York City. She's got tons of great (crazy!) recipe ideas... cereal milk ice cream, bagel bombs, cornflake cookies, and cinnamon bun pie to name a few.
When I stumbled across the Grasshopper Pie
, I knew it would be perfect for a holiday celebration. A buttery graham crust filled with minty cheesecake and a rich fudge brownie, topped with mini chocolate chips, marshmallows, and a minty glaze. The fudge brownie filling was my favorite part, and the cool mint and salty graham crust complement it nicely.
Get started with your graham crust - graham cracker crumbs, milk powder, salt, sugar, butter, and heavy cream. You could
use a store-bought graham cracker crust, but if you're making this pie from scratch, you might as well go for the real deal.
Now it's time for the mint cheesecake. Melted white chocolate, cream cheese, powdered sugar, and peppermint extract are the key ingredients to this layer. Make sure to use a high-quality white chocolate; it really makes a difference. (Ghiradelli or Lindt are great choices.) Spread the mint cheesecake filling over the bottom of the crust.
Next up, the brownie layer. Melted bittersweet chocolate, butter, eggs, sugar, flour, cocoa powder, and salt. It's rich, fudgy, and has a little bit of texture from some reserved graham crust that is folded into the batter. Spread the brownie batter over the mint cheesecake filling.
Now for the toppings - mini chocolate chips in the center and mini marshmallows around the edge. Bake at 350*F about 25-30 minutes until set and the marshmallows are toasty golden brown. Now the tricky part - letting it cool COMPLETELY before cutting into it! It needs to be cold to set up the filling. (I sped up the process by cooling in the freezer for about 3 hours.)
Just before serving, mix up the glaze. Melted white chocolate with a bit of peppermint extract. Just drizzle all over the top, cut into wedges, and serve!
- Graham Crust
- 1½ cups graham cracker crumbs
- ¼ cup nonfat dry milk powder
- 2 tablespoons sugar
- ¾ teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- ¼ cup heavy cream
- Mint Cheesecake Filling
- 2 oz white chocolate
- 1 tablespoon vegetable oil
- ¼ cup + 1 tablespoon cream cheese
- 2 tablespoons powdered sugar
- ½ teaspoon peppermint extract
- ¼ teaspoon kosher salt
- 1-2 drops green food coloring
- Brownie Layer
- 4½ oz 60-72% bittersweet chocolate
- 6 tablespoons unsalted butter
- 2 eggs
- ¾ cup sugar
- ¼ cup all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon kosher salt
- ½ cup heavy cream
- ¼ cup mini chocolate chips
- ½ cup mini marshmallows
- Minty Glaze
- 1 oz white chocolate
- 1 teaspoon vegetable oil
- ⅛ teaspoon peppermint extract
- 1 drop green food coloring
Preheat oven to 350*F.
For the graham crust, combine graham cracker crumbs, milk powder, sugar, salt, melted butter, and heavy cream in a small bowl. Dump all but 1/4 cup crumb mixture into a 9-inch pie pan; pat evenly across the bottom and up the sides. Set aside.
For the mint cheesecake filling, combine white chocolate and vegetable oil in small microwaveable bowl. Microwave at 30 second intervals at 50% power, stirring until smooth. In a mixing bowl, combine cream cheese and powdered sugar; beat until smooth. Beat in melted white chocolate, peppermint extract, salt, and green food coloring. Spread mint cheesecake filling over the bottom of the prepared crust.
For the brownie layer, combine bittersweet chocolate and butter in small microwaveable bowl. Microwave at 30 second intervals at 50% power, stirring until smooth. Set aside. In a mixing bowl, combine eggs and sugar and beat on high 3-4 minutes until fluffy and pale yellow. Add chocolate mixture to egg mixture; beat until smooth. Add flour, cocoa powder, and salt; beat on low speed until combined. Add heavy cream and beat on low speed until combined. Fold in the reserved graham crust mixture. Spread brownie mixture over mint cheesecake filling. Sprinkle mini chocolate chips in the center of pie. Scatter mini marshmallows around the edge of the pie.
Bake at 350*F for 25-30 minutes until center is almost set. Let pie cool completely before topping with glaze and serving. (You can speed it along in the freezer.)
To make the glaze, combine white chocolate and vegetable oil in small microwaveable bowl. Microwave at 30 second intervals at 50% power, stirring until smooth. Stir in peppermint extract and green food coloring; drizzle over pie.
Store pie in refrigerator up to one week.
adapted from Momofuku Milk Bar