COMMENTS: The glorious green peppermint pie adapted from "Nigella Kitchen" is a winner with the kids and easily prepared up to 2 days in advance. I use "Gollywog" biscuits.
For the Base:
300g bourbon biscuits
50g good quality dark chocolate, chopped
50g soft unsalted butter
For the Filling:
125ml full-fat milk
1 tablespoon peppermint essence or to taste
375ml double cream
few drops green food colouring
1 Peppermint Crisp for sprinkling
Take out and set aside one biscuit. Process the rest of the biscuits and the chocolate in a food processor until they form a crumb mixture, then add the butter and carry on processing until it all starts to clump together.
Press into a high-sided 25cm fluted tart tin with loose base, making a smooth base and sides with your hands or the back of a smooth. Put into the fridge to chill and harden.
Melt the marshmallows in a saucepan with the milk over a gentle heat and, once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the peppermint essence. Leave until cooled.
Whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mix. This filling should be thick but still soft, not stiff or dry, so it will eventually drop easily out of the bowl into the chilled pie crust.
When the marshmallow mixture and cream are combined, add a few drops of food colouring and whisk it in.
Spread the filling into the chilled base, swirling it about with a palette knife or a spatula to spread evenly, then put the pie back in the fridge, covered, to chill overnight or for a minimum of 4 hours until firm.
Crush the remaining biscuit and the Peppermint Crisp and sprinkle over the top before serving.