Grasshopper Pie

1. Brush a 20cm round springform tin with melted butter and line the base with baking paper. Process biscuits in a food processor until fine crumbs form, then transfer to a large bowl. Add coconut and butter and stir until well combined. Spoon biscuit mixture into prepared tin. Use a straight-sided sturdy glass to press biscuit mixture evenly up the sides and across the base of tin. Put biscuit-lined tin in freezer for 10 minutes.

2. Combine milk and mint in a medium heavy-based pan and put over a low heat for 3-4 minutes or until small bubbles form around the edge. Remove pan from heat and stand to cool. Strain milk through a fine sieve and discard mint. Whisk egg yolks, sugar and cornflour in a bowl. Slowly add mint-infused milk to egg-yolk mixture, whisking constantly. Return custard to pan and stir, constantly, on a medium heat until it thickens. Remove from heat and cover top of custard with plastic wrap, to prevent a skin forming.

3. Pour water into a jug, sprinkle with gelatine and whisk with a fork to combine. Stand gelatine for 5 minutes, to allow it to soften and swell. Microwave gelatine mixture on HIGH/100% for

30-40 seconds or until gelatine has dissolved. Allow to cool slightly. Add gelatine mixture and crème de menthe to custard. Stir until well combined.

4. Pour custard into a large mixing bowl, cover with plastic wrap and refrigerate until mixture is cold and starts to thicken, but not set. Using an electric hand beater, beat cream until soft

peaks form. Add cream to cold custard and fold in using a large metal spoon. Spoon custard mixture into prepared biscuit shell and refrigerate pie for 2-3 hours to set. Serve Grasshopper pie with extra cream, if desired.