Chef Christina Tosi’s Grasshopper Pie, from the Momofuku Milk Bar cookbook, is is a delicious variation on the already-decadent Brownie Pie and a great St. Patrick’s Day dessert. There are four separate components: Graham Crust, Brownie Pie, Mint Cheesecake Filling, and Mint Glaze. First, Graham Crust is pressed into a pie tin. Then a Mint Cheesecake Filling made of cream cheese, white chocolate, peppermint extract, and green food coloring is spread on the bottom of the pie. Brownie Pie filling is added next, topped by mini chocolate chips and marshmallows that become toasted as the pie bakes for about 30 minutes. Mint Glaze is made of white chocolate and peppermint extract. The technique of melting white chocolate with neutral grapeseed oil, used in making both the Mint Cheesecake Filling and Mint Glaze, transforms the white chocolate into an easy to work with glossy liquid. Once the Brownie Pie is cool, the Mint Glaze is dripped on the pie, Jackson Pollock-style. This is one of the most visually dramatic presentations in a book filled with beautiful desserts, and as delicious as it looks.
One note: Make the Mint Cheesecake before the Brownie Pie filling. Both require a stand mixer, and the Mint Cheesecake goes in the pie first. I made the mistake of making the Brownie Pie filling first and had to transfer it to a new bowl while I cleaned out my mixer bowl and made the Mint Cheesecake.