Welcome to High Pie Society

Hello! You’ve made it to this blog post so you must be interested in pie, well done!

The blog will be updated with everything from news about events to recipes, and with recipes in mind, here is one of High Pie’s personal favourites, The Grasshopper Pie…enjoy!



200g Bourbon biscuits

5 Penguin biscuits

140g unsalted butter


200g Marshmallows (large white ones)

180ml milk

300ml double cream

Splash of green food colouring

Dash of peppermint flavouring or crème de menthe

Splash of Baileys (optional)


300ml double cream

Touch of vanilla essence

As much chocolate as you like to grate on top!



Use a food processor or similar to crush all the bourbons and penguins together.

Slowly melt the butter and pour into the crushed biscuits but watch out, sometimes not all the butter is needed. You don’t want a loose mixture!

Spread the mixture into a pie/flan dish, pushing the mix up the sides to make a crust.

Refrigerate for at least 30 minutes until hard.

While the base is cooling, place the marshmallows and milk in a pan and slowly melt, stirring all the time. DO NOT BOIL!

When the marshmallows are melted add the green colouring, mint flavouring and baileys (or crème de menthe)

Take off the heat and leave to cool (not in the fridge)

While the marshmallows are resting, whip the double cream until it’s thickened and lovely and soft with little peaks.

Fold the whipped cream into the slightly cooled melted marshmallow goodness and spread over the chilled base.

Place in the fridge for at least 4 hours or overnight.

When the mixture has hardened, whip 300ml of double cream and add a dash of vanilla essence

Spread this over the top of the pie and grate some chocolate over the top to garnish.

Now slice into generous portions and enjoy!


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