Grasshopper Pie is thick and creamy and full of chocolate and minty flavors. Grasshopper Pie is a family favorite dessert my mom always makes over the holidays. I decided to recreate her recipe to be healthier. The pie still has all the lovely flavors that bring me back to being a kid allowing me to enjoy the holidays and not feel left out.
My moms recipe has marshmallows, whipped cream, Oreos and artifical dye filled creme de menthe liquor. I don't eat any of those foods since they are inflammatory and can sauce my rheumatoid arthritis to flare up. Even with my special diet, I wanted to be able to eat one of my all time favorite holiday desserts so I created a healthier version of my moms that I could enjoy. I first made this recipe for Thanksgiving and all my gluten and dairy loving family members enjoyed it so much there were no leftovers. My brother even said he liked it more than my moms recipe. Sorry mom!
How to make grasshopper pie
- The first step in making this grain free and dairy free grasshopper pie is by making the chocolate cookie base. My moms recipe calls for Oreos so I created a paleo chocolate cookie that tastes just like Oreo's and has that signature Oreo crunch.
- While the cookies baking, maple syrup and gelatin are heated and dissolved over a double boiler. Then the mixture is placed on a stand mixer such as a Kitchen Aid stand mixer and whipped until light and airy. Then, the mint flooring, vanilla extract, spirulina powder and salt are added. At the end, coconut cream is mixed in to make this grasshopper pie smooth and creamy.
- Lastly, the creamy filling is spread out onto of crumble cookies before more cookies are crumbled on top. The pie is chilled in the refrigerator for at least on hour before enjoying.
For the filling:
- 2 cans (oz.) full-fat coconut milk (chilled upside down in the fridge for 6 hours)
- ½ tsp spirulina powder (for color)
- ⅔ cup maple syrup
- 1 tsp powdered gelatin bloomed in 1 tbsp water
- 2 tbsp mint flavoring (or 2 tsp peppermint extract)
- 1 tsp vanilla extract
- Pinch of salt
For the cookies:
- ½ cup coconut oil, melted
- 2 tbsp flaxseed meal mixed with 6 tbsp water
- 2 tbsp coconut flour
- ½ cup coconut sugar
- ½ cup cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
- Preheat the oven to 350 degrees and line a baking tray with parchment paper. Combine all the cookie ingredients in a medium sized bowl and mix well. Scoop out 10-12 cookie dough balls and place on the baking tray. Bake for about 20-30 minutes or until the cookies are crispy and soft to the touch. Once baked, allow to cool completely.
- While the cookies are cooling, create a double boiler on the stove by placing a pot on the stove with some water in it. Place the bowl of the stand mixer over the pot and turn the heat on. Pour the maple syrup into the bowl and gently heat. While the maple syrup is heating, bloom the gelatin in the water and set aside for 5-10 minutes.
- Once the gelatin is bloomed, place it into the heated maple syrup and allow it to dissolve. Once dissolved, slip the bowl to the stand mixer with the whipe attachment and turn on high. THe maple syrup and gelatin mixture will start to become frothy and turn white in color.
- Once the gelatin and maple syrup mixture is thick and white, add the mint flavoring or peppermint extract, vanilla extract, spirulina powder, salt and mix well. Once all of those ingredients are incorporated, add the cream from the canned coconut and mix. The mixture should be light and creamy.
- Take ⅔ of the chocolate cookies and crumble and place on the bottom of an 8x8 baking pan. Pour the creamy mint filling over top and spread out into an even layer. Take the remianing ⅓ of the cookies and crumble over top. Cover with aluminum foil and place in the refrigerator for one hour before enjoying!