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Grasshopper Pie (Version 2)
This Grasshopper Pie (Version 2) is a classic frozen mint pie with a chocolate cookie crumb crust prepared with Creme de Menthe liquor. You’ll adore this pie if you like mint and chocolate together. It’s like a pie version of vegan mint chocolate chip ice cream. What could possibly go wrong with that? Grasshopper pie was popular in the United States during the 1960s and 1970s. If you’re over 40, you may have faint memories of it from childhood summer picnics. It’s a soft and airy frozen pie with a chocolate crust and a hint of mint. I was seeking ideas for a new St. Patrick’s Day recipe a few weeks ago. So I turned to Google to see what it might come up with. Grasshopper pie came up a few times, which struck me as odd because it has nothing to do with Ireland. Even though they aren’t traditional dishes, I’ve noticed that mint desserts are frequently included in St. Patrick’s Day round-ups. They’re normally green, so I suppose it counts for this emerald-colored festival.
- Make sure the aquafaba is beaten for a total of 9 minutes.
- After about 5 minutes, it will resemble whipped cream, but the protein link will not be strong enough to keep the air in the pie until it has whipped for at least 9 minutes.
- If you want to make things easier, will be using a pre-made chocolate graham cracker crust.
- To cut through the frozen pie crust, you’ll need a large, sharp knife. When slicing, press down firmly to cut through it.
It’s also wonderful when topped with vegan whipped cream!(Optional)
If desired, add a drop or two green food coloring to make it greener.
Simply substitute the chocolate cookies with gluten-free cookies to make this pie gluten-free.
Try Our Vegan Grasshopper Version 2 Recipe:
Grasshopper Pie (Version 2)
Chocolate Crumb Crust:
- 3-4 tbsp vegan butter or coconut oil melted
- 25 chocolate cookies
- 6 oz chickpeas
- ¾ tsp tartar cream
- 2-3 cups sugar powdered
- 5 tbsp creme de menthe
- 16 oz vegan cream cheese
- 2 oz coconut refined, melted
- 4 oz chocolate chips vegan
- cookie crumbs vegan, optional
Cookie Crumb Crust:
- Put 20-25 chocolate cookies in a food processor and pulse until they're finely smashed.
- Combine melted vegan butter with the crushed sandwich cookies and press onto the bottom of a 9-inches springform pan.
- Place in the fridge to cool while you prepare the filling.
Mint Pie Filling:
- In a mixing bowl, combine 3/4 cup aquafaba and 1/4 tsp cream of tartar.
- Mix for 7 minutes with an electric mixer, stirring occasionally to scrape the edges.
- Mix in 1 cup powdered sugar, a little at a time, to the beaten aquafaba for another 2 minutes.
- Set aside the bowl of whipped aquafaba once it has been beaten for a 10 minutes
- In a separate mixing dish, combine 2 cups vegan cream cheese, crème de Menthe, and melted refined coconut oil with an electric mixer.
- Add 2 cups powdered sugar to the cream cheese mixture slowly, 1/2 cup at a time, mixing well after each addition.
- To prevent the mixture from becoming too soggy, sprinkle with chocolate chips or cookie crumbs and fold it together with a spatula.
- Make sure there's enough room for the filling, and don't be afraid to add some extra chocolate chips or cookie crumbs if desired.
- Freeze for at least 6 hours or overnight. Frozen is best.