Gavan Knox shares his recipe for Spring Grasshopper Pie!

The handsome and talented Gavan Knox returns to BWM with the perfect Springtime dessert recipe.

Since appearing on Food Network Canada’s Great Chocolate Showdown out and proud bear chef Gavan Knox has remained super busy. He is now the resident baking expert on both The Social and Your Morning on CTV, helping to make the world a sweeter place one recipe at a time.

Just in time for those late Spring/ early Summer cookouts, Gavan shares his recipe for his absolutely scrumptious Spring Grasshopper Pie! Check out the recipe below and be sure to read our interview with Gavan from when he graced our cover.

Gavan Knox’s Spring Grasshopper Pie

Makes 1x 9″ pie

Ingredients

Crust

• 2 cups graham cracker crumbs
• 1/2 cup mini-pretzels
• 2 oz white chocolate
• 6 Tbsp soft unsalted butter

Filling

• 3 cups mini marshmallows
• 1/2 cup whole milk
• 1/4 cup St. Germain elderflower liqeur
• 1/4 cup Meyer lemon juice*
• zest 1 Meyer lemon*
• 1 1/2 cups heavy cream
• Yellow food coloring, optional

To Finish/ Decorate

• 1 tsp powdered gelatin
• 2 Tbsp water
• 1cup whipping cream
• 1/4 cup powdered sugar
• 2 tsp vanilla extract
• Fresh raspberries

Method

Crust

1. Process the crumbs, mini-pretzels, chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together
2. Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden

Filling

1. Melt the marshmallows in a saucepan over low gentle heat along with the milk. 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
2. Transfer the mixture into a heatproof bowl, then whisk in the elderflower liqeur, lemon juice and zest. Leave to cool to room temperature
3. In a separate medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking on slow, add the cooled marshmallow mixture. This filling will be soft and thick, so that it will eventually drop easily out of the bowl into the chilled pie crust
4. When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if using
5. Spread the filling into the chilled base, swirling it about with a spatula to fill evenly. Put the pie in the refrigerator, uncovered, to chill overnight or for a minimum of 4 hours until firm

To Finish/ Decorate

1. In a small bowl combine the powdered gelatin and water. Leave to rest until absorbed. Heat in microwave for 10-15 seconds, until the gelatin is dissolved. Set aside to cool while you prepare the whipped cream
2. In a separate medium bowl combine the whipping cream, powdered sugar and vanilla extract. Whip to soft peaks
3. With you whisk running on low, gently add in the gelatin solution and continue whisking. Once all the gelatin has been added, increase speed and whip to firm peak stage.
4. Pipe/ decorate the top of the set pie to your preference and finish with fresh raspberries

*If Meyer lemons are not in season you can using standard lemons, but the pie will be slightly more tart in flavour

For more recipes be sure to check out Gavan’s LinkTree and website.

Be sure to also follow Gavan Knox on Instagram and TikTok.