LCBO Food & Drink Spring 2026

SHADES OF SPRING

Grasshopper Pie Inspired by the minty cocktail of the same name, this retro dessert features the yin-yang of a crunchy, chocolaty crust and a smooth, minty filling. Since it contains alcohol, you might want to buy some mint-chip ice cream (with a side of Oreos) as an alternative dessert for any children in attendance. Garnish to your heart’s desire with anything from more cookie crumbs to chopped mint Aero chocolate bars to chocolate shavings. 1/2 cup (125 mL) unsalted butter, melted, plus more for greasing 1/4 tsp (1 mL) salt 3/4 cup (175 mL) whole milk 36 large marshmallows, about 7 oz (200 g) 1/3 cup (80 mL) green crème de menthe 1/4 cup (60 mL) crème de cacao 1/2 tsp (2 mL) green food colouring (optional) 3 cups (750 mL) heavy cream, divided 1/2 cup (125 mL) vanilla pudding mix 1 cup (250 mL) marshmallow spread 1 tbsp (15 mL) sour cream 1/2 cup (125 mL) chopped chocolate of choice 31/3 cups (830 mL) chocolate cookie crumbs 2. In a medium-size bowl, mix cookie crumbs, butter and salt until it resembles wet sand. (A small handful should hold together when squeezed.) Press mixture over bottom and sides of lightly greased 10-inch (25-cm) pie plate, using bottom of a glass to tamp down crust. Bake for 8 minutes. Remove from oven and cool completely. 3. Place milk in a medium-size saucepan over medium heat. When hot, but not simmering, add marshmallows. Stir constantly 1. Preheat oven to 425°F (218°C).

until melted and smooth. Transfer mixture to large bowl. Cool to room temperature, then transfer to refrigerator, uncovered, until cool to touch. Once cool, stir in liqueurs and green food colouring (if using). 4. Using a stand mixer with whisk, whip 2 cups (500 mL) cream and pudding mix to stiff peaks. Gently fold into cooled marshmallow mix ture until no white streaks remain. Pour mixture into crust and smooth top with spatula. Cover dish with foil and place in refrigerator for at least 6 hours and up to 1 day.

will keep well, covered and refrigerated, for 3 days.

5. To finish the pie, combine remaining 1 cup (250 mL) cream, marshmallow spread and sour cream in bowl of a stand mixer fitted with whisk. Whip to stiff peaks and transfer to a piping bag with a large round tip. Remove pie from refrigerator and working from the outside in, pipe small dollops of marshmallow cream topping all over top of pie. Place pie in freezer for 1 hour before serving— this helps make it easier to cut. 6. To serve, remove pie from freezer and sprinkle with chocolate. Cut and serve immediately. Leftovers

Serves 8 to 12

WHAT TO SERVE Clifford Brewing Porter LCBO 481143, 473 mL, $3.85 A full-bodied porter full of chocolatey roasted malt notes and hints of floral hops will reach out to the chocolate and peppermint flavours of the pie.

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———————— SPRING 2026