Grasshopper Pie

Recipe from Momofuku Milk Bar by Christina Tosi (Clarkson Potter, 2011)

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makes 1 (10-inch ) pie; serves 8 to 10

Our grasshopper pie is like a brownie pie that got drunk on creme de menthe.

• 1 recipe Brownie Pie (see here ), prepared through step 8

• 1 recipe Mint Cheesecake Filling (recipe follows)
• 20 g | 2 tablespoons mini chocolate chip
• 25 g | 1/2 cup mini marshmallows
• 1 recipe Mint Glaze (recipe follows), warm

1. Heat the oven to 350°F.

2. Grab a sheet pan and put your pie tin of graham crust on it. Pour the mint cheesecake filling into the shell. Pour the brownie batter on top of it. Use the tip of a knife to swirl the batter and mint filling, teasing up streaks of the mint filling so they show through the brownie batter.

3. Sprinkle the mini chocolate chips into a small ring in the center of the pie, leaving the bull's-eye center empty. Sprinkle the mini marshmallows into a ring around the ring of chocolate chips.

4. Bake the pie for 25 minutes. It should puff slightly on the edges but still be jiggly in the center. The mini chocolate chips will look as if they are beginning to melt, and the mini marshmallows should be evenly tanned. Leave the pie in the oven for an additional 3 to 4 minutes if this is not the case.

5. Cool the pie completely before finishing it. (You can speed up the cooling process by carefully transferring the pie to the fridge or freezer directly out of the oven if you're in a hurry.)

6. Now the pie needs to be Jackson-Pollocked with mint glaze. Make sure your glaze is still warm to the touch. Dunk the tines of a fork into the warm glaze, then dangle the fork about 1 inch above the bull's-eye center of the pie.

7. Transfer the pie to the fridge so the mint glaze firms up before serving- which will happen as soon as it's cold, about 15 minutes. Wrapped in plastic, the pie will keep fresh in the fridge for up to 1 week or in the freezer for up to
2 weeks.

Mint Cheesecake Filling

makes enough for 1 Grasshopper Pie

We tried, tried, tried to make this work with our liquid cheesecake-one of our mother recipes and one of my favorite things to eat and cook with-but the finished pie just wasn't right. So we came up with this work-around. This filling is very deep in flavor and sweetness, only meant to be layered in a gooey brownie pie. Do not attempt to snack on it or use it in another recipe.

• 60 g | 2 ounces white chocolate
  20 g | 2 tablespoons grapeseed oil
  75 g | 2 1/2 ounces cream cheese
  20 g | 2 tablespoons confectioners' sugar
  2 g | 1/2 teaspoon peppermint extract
  1 g | 1/4 teaspoon kosher salt
  2 drops green food coloring

1. Combine the white chocolate and oil in a microwave-safe dish and gently melt the mixture on low for 30 to 50 seconds. Use a heatproof spatula to stir the chocolate and oil together, working until the mixture is glossy and smooth.

2. Combine the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and stir together on medium-low speed for 2 to 3 minutes to blend. Scrape down the sides of the bowl.

3. On low speed, slowly stream in the white chocolate mixture. Mix for 1 to 2 minutes, until it is fully incorporated into the cream cheese. Scrape down the sides of the bowl.

4. Add the peppermint extract, salt, and food coloring and paddle the mixture for 1 to 2 minutes, or just until it is smooth and leprechaun green. (You may need to scrape the bowl down once midmixing.) No point in making ahead- you don't have any use for it otherwise and it will make it trickier to swirl in later.

Mint Glaze

makes enough for 1 Grasshopper Pie

Make this glaze just before using it-it needs to be warm so that you can properly make a mess of the top of a pie with it.

• 30 g | 1 ounce white chocolate
  6 g | 2 teaspoons grapeseed oil
  0.5 g | 1/8 teaspoon peppermint extract scant
  1 drop green food coloring

1. Combine the white chocolate and oil in a microwave-safe dish and melt the chocolate on low for 20 to 30 seconds. Use a heatproof spatula to stir the oil and chocolate together, working until the mixture is glossy and smooth.

2. Stir in the peppermint extract and food coloring.

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