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5 from 4 votes

Vegan Grasshopper Pie

Vegan grasshopper pie with a crunchy chocolate cookie crust and a fluffy creamy mint filling. This refreshing dessert is easy to make and uses less than 10 ingredients!
Prep Time30 minutes
Cook Time10 minutes
Setting Time4 hours
Total Time4 hours 40 minutes
Cuisine: American
Servings: 10 people
Author: Anthea

Ingredients

Crust

Mint Filling

  • 1 large avocado, flesh only (about 190 g)
  • 120 g (4.2 oz) melted dairy-free white chocolate
  • ¼ cup (50 g) granulated sugar, (note 2)
  • 2 tablespoons mint extract, or to taste (note 3)
  • 1 teaspoon vanilla extract, optional
  • Few drops green food coloring, optional
  • 600 g (21 oz) dairy free whipping cream

To decorate

  • Extra dairy free whipping cream
  • dark chocolate chips, chocolate shavings or cookie crumbs
  • fresh mint leaves

Instructions

Make the crust:

  • Preheat oven to 180°C (350°F). Grease an 8-inch pie pan.
  • Add the cookies to a food processor and pulse until it forms fine crumbs. Add the melted vegan butter and pulse until combined.
  • Firmly press the mixture into your pie pan. Bake the crust for 10 minutes.
  • If the crust has collapsed in any areas, simply use a spoon to press it back again. Allow the crust to cool then place it in the freezer to quickly set.

Make the filling:

  • Blend the avocado, melted chocolate, sugar and mint extract until it's as smooth as possible. Set aside.
  • In a large bowl, use an electric mixer to whip the cream until it reaches firm peaks.
  • Add the avocado mixture to the whipped cream. Fold until just combined. If you'd like to add green food coloring or extra mint extract, do this right before the mixture is fully combined.
  • Scoop the creamy mint mixture into your pie crust. Smooth the surface with a spoon. Chill the pie for 4 hours or until set.

Decorate and serve:

  • If desired, use a piping bag to pipe whipped cream onto your pie. Top with shaved chocolate and mint.
  • Use a sharp knife to slice the pie and serve chilled or at room temperature!

Notes

  1. For an oreo cookie crust, use 24 oreo cookies (~270g) including the cream filling and ¼ cup melted vegan butter. For a graham cracker crust, use 225 g chocolate graham crackers and 25 g cane, brown or coconut sugar. If you only have access to plain sweet cookies, use 225 g cookies and 25 g cocoa powder.
  2. Alternatively, you may use maple syrup. Your pie filling will be slightly softer but will still set.
  3. Alternatively, you may use 2 tablespoons of creme de menthe liqueur.

Nutrition

Serving: 1 serve without toppings | Calories: 454kcal | Carbohydrates: 34g | Protein: 3g | Fat: 34g | Cholesterol: 3mg | Sodium: 235mg | Potassium: 186mg | Fiber: 2g | Sugar: 24g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!