Nothing beats the delicious flavor of peppermint on a creamy dessert; it’s just glorious! This is the grasshopper pie, and although it might sound like something you wouldn’t eat, there’re no insects in this recipe, so fear not.
What this recipe has is lots of flavor and a creamy texture. It’s buttery, creamy and rich. So, what’s the secret? There’s avocado in it! But we’ll get there.
This recipe is quite easy to put together, dessert for eight people ready in half an hour, and you don’t even have to bake it. Who doesn’t love a good no-bake dessert?
What You’ll Need
The pie crust is easy; it’s just almond flour and butter. What we want is a crumbly crust to hold the pie together, and almond meal does just that.
The filling is where things get really interesting. We’re using avocado, cream cheese and a tablespoon of gelatin to help bring everything together. Then it’s time for the sweetener (erythritol) and the flavor in the form of peppermint extract.
Avocado, you say? Yes, actually, and this is not the last time you’ll see the creamy veggie featured in a dessert recipe; it’s gaining popularity for its richness and versatility. Don’t worry; the pie doesn’t taste like avocado at all.
How to Make a Grasshopper Pie?
You’ll find the complete recipe below but let me tell you briefly what this recipe is all about.
The pie crust comes together easily. Just mix everything and press down the dough into the bottom of a springform pan. You can blind-bake it for crispier results (I did), meaning baking it without the filling, but it’s not at all necessary.
The filling comes together in a stand mixer. Again, we’re just throwing everything together until the mix is smooth and creamy. The only thing we’re handling separately is the heavy whipping cream; we want that one foamy and frothy. This is critical for an airy pie filling.
How to Store a Grasshopper Pie?
Before we head on to the recipe, consider you might have some leftovers, although you probably won’t (this pie is just too tasty!) so knowing how to store the pie is important.
If you’re making the pie ahead, you can freeze it covered with plastic film indefinitely. If you’re just storing a few leftover slices, place them in a BPA-safe plastic container with a lid in the back of the fridge. It’s no biggie.
Substitutions and Variations
The most significant variation you can do to this pie is adding some sugar-free chocolate chips to the pie filling; it adds a lovely, dotted look and adds a crunch to every bite. That’s what folks call a dirty grasshopper pie, and it’s pretty nice!
Last but not least, the topping. Although the pie is perfect with no topping, a layer of pipped whipping cream will give it a restaurant-quality feel. Whisk more heavy whipping cream and sweeten it with your favorite low-cal sweetener; that’s it. Then just pipe it over the pie for a lovely look.
No-Bake Keto Grasshopper Pie
This is the grasshopper pie, there’re no insects in this recipe, so fear not.. It’s buttery, creamy and rich. So, what’s the secret? There’s avocado and delicious flavor of peppermint in it! and you don’t even have to bake it. Who doesn’t love a good no-bake dessert?
For the pie crust:
- 2 cup almond flour
- 4 tbsp. butter
For the pie filling:
- 1 tsp gelatin
- 1 avocado
- 4 tbsp. cream cheese
- 1/4 tsp peppermint extract
- 1/4 tsp green food color
- 2 tbsp. erythritol
- pinch salt
- 1 cup heavy cream
- Cut the butter into small cubes and keep it in the fridge until ready to use.
- For the crust, use a food processor to combine the almond flour and butter.
- Using your fingers, press the crust dough on the bottom of a greased 9-inch springform pan. Freeze until ready to use or bake at 350F for about 10 minutes.
- For the pie filling, hydrate the gelatin in warm water, stir and set aside.
- In a bowl, combine the avocado, cream cheese, peppermint extract, erythritol, gelatin and salt using a hand mixer.
- In a separate bowl, whisk the heavy cream until soft peaks form and fold into the cream cheese-avocado mixture.
- Pour the mixture over the pie crust and freeze for at least two hours before serving.
- Optionally, top with whipped cream sweetened with a zero-calorie sweetener. Enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 380Total Fat: 36gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 55mgSodium: 95mgCarbohydrates: 10gFiber: 5gSugar: 3gProtein: 8g
Sunday 20th of June 2021
I really wanted to like this recipe but can’t give it anything more than 3 stars. The amount of crust wasn’t enough to cover my 9-inch springform pan (also the recipe says to use a pie pan but a springform pan is what’s shown in the video and photo). There is no temperature given for baking the crust. I guessed and did it at 350F which worked but it would be helpful to have an actual temperature somewhere in the recipe or blog post. We’re told to “hydrate the gelatin” but aren’t told how much water to use to actually do that. Next, the recipe calls for 5 oz of mashed avocado but there is no cup measurement so again, I had to guess how much avocado to use since I don’t have a food scale. Finally, the printed recipe calls for 2 TABLESPOONS of stevia, while the blog post calls for erythritol. Thank goodness I didn’t put that much stevia in or the entire thing would have been inedible. I used an erythritol/stevia blend and just added enough to get it to the sweetness I liked. Overall, it ended up tasting okay, but there was so much guesswork and research required on my part to figure out the baking temperature, amount of water to hydrate the gelatin, and the correct amount of sweetener. Perhaps I’d improve the rating if the recipe is re-written.