Serves 10-12 people
For the biscuit base
250g chocolate flavoured biscuits or double-chocolate cookies
150g unsalted butter melted
For the filling
180g large white marshmallows
180 ml whole milk
1/4 tsp peppermint essence
1/8 tsp green food colouring
(Such as dr oetker )
700 ml double cream
Chocolate shavings to decorate optional
23cm diameter pie dish or loose bottomed tart tin
How to make it
1.in a food processor with the lade attachment , blitz the chocolate biscuits into a fine crumb . Alternatively, place a plastic bag , seal th bag shut and crush with a rolling pin . Pour the crumbs intp a bowl and add the melted butter ,mixing until all the crumbs are coated and can be squeezed together.
2. Tip the crumb mixture into the pie dish or tart tin , pressing it into the base and sides , then place it into the fridge and leave for 30 to 40 minutes to set completely.
3.meanwhile make the filling . In a saucepan over a low heat , melt the marshmallows in the milk .
Remove from the heat , then add the peppermint essence and food colouring and stir into the marshmallow mixture into its evenly green in colour. Set aside to cool for 10 to 15 minutes .
4. Pour 300ml of the cream into a bowl and whip into soft peaks eather by hands or by electric whisk , then fold into the marshmallow mixture. Pour the filling into the cold biscuit base.
5. Once set , whip the remaining cream and spoon on to the top of the pie. You can also sprinkle with the cocolate springle if you wish.
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