Tetley Mini Grasshopper Pies
Mini Grasshopper Pies

Packed with pure peppermint flavour, these chocolate-mint pies are always a crowd pleaser.

Ingredients

Filling:

  • 1 cup (250 mL) - milk
  • 4 bags - Tetley Peppermint Tea
  • 1/2 cup (125 mL) - granulated sugar
  • 3 tbsp (45 mL) - cornstarch
  • Pinch - salt
  • 4 - egg yolks
  • 1 tsp (5 mL) - vanilla extract
  • 1/3 cup (75 mL) - 35% whipping cream
  • Few drops - green food colouring (optional)

Assembly:

  • 3/4 cup (175 mL) - chocolate cookie crumbs
  • 2 tbsp (30 mL) - melted butter
  • 1/3 cup (75 mL) - 35% whipping cream
  • 1 tbsp (15 mL) - icing sugar
  • 1/3 cup (75 mL) - chocolate sauce

Garnish:

  • 6 - mint leaves

 

  • Preparation time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 5 hours
  • Serves: 6

Directions

Filling:

  • Heat milk in a small saucepan set over medium low heat until small bubbles start to form around the sides of the pan and milk is hot throughout but not simmering.
  • Add tea bags and remove from heat.
  • Steep, covered, for 8 minutes.
  • Carefully squeeze the tea bags to release as much liquid as possible; discard.
  • Whisk sugar with cornstarch and pinch salt; whisk into tea until smooth.
  • Set over medium heat.
  • Cook, stirring, until simmering and thick.
  • Whisk egg yolks in a separate bowl; whisk in half of the hot milk mixture in slow steady stream.
  • Gradually whisk the egg mixture back into saucepan.
  • Cook, over medium-low heat, stirring constantly for 5 to 8 minutes or until thickened.
  • Stir in vanilla.
  • Transfer to a bowl; place plastic wrap directly on the surface.
  • Refrigerate for 4 hours or until chilled completely.
  • Whip cream until stiff peaks form.
  • Fold into chilled milk mixture.
  • Stir in a few drops of green food colour (if using).

 

Assembly:

  • Toss cookie crumbs with melted butter until well coated.
  • Whip cream to stiff peaks and sweeten with icing sugar; set aside.
  • Divide cookie crumb mixture evenly among six 4 oz (125 mL) canning jars; pack down.
  • Spoon 1/3 cup (75 mL) filling into each jar.
  • Top with a dollop of whipped cream and a drizzle of chocolate sauce.
  • Garnish with a mint leaf.

Tetley Tips:

  • Jars with crumb base and filling can be made and stored, tightly covered, in the refrigerator for up to 2 days in advance.
  • If you don’t have canning jars, you can also use dessert cups or drinking glasses.

*Per serving: 301 calories, 15 g fat, 48 mg cholesterol, 118 mg sodium, 38 g carbohydrates, 0.5 g fibre, 32 g sugar, 2.5 g protein

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