Vegan Grasshopper Pie

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This vegan grasshopper pie features a chocolate cookie crust and a fluffy mint marshmallow whipped cream filling, all topped with chocolate shavings. It's easy to make, as pretty as it is delicious, and perfect for anyone who loves the classic chocolate-mint combo.

Prep Time20

Cook Time15

Freeze and Cooling Time4 30

Total Time5 5

Course: Dessert

Cuisine: American

Servings:

Calories: 602kcal

Author: Alissa Saenz

Equipment

1 9 ½-inch deep dish pie plate

Ingredients

For the Crust

24 vegan chocolate sandwich cookies (cookies and filling)
4 tablespoons melted vegan butter

For the Filling

1 cup full-fat coconut milk
¼ cup creme de menthe (preferably a green variety)
2 tablespoons creme de cacao (preferably white creme de cacao)
1 (10 ounce/283 gram) package vegan marshmallows (about 24 large marshmallows)
1 (14 ounce/397 ml) can coconut cream, chilled overnight
⅛ teaspoon peppermint extract
Green food coloring (optional — a few drops to enhance the color if desired)

For Topping (optional)

Chocolate shavings
Vegan whipped cream

US Customary - Metric

Instructions

Preheat the oven to 425°F.
Place the cookies into the bowl of a food processor fitted with an S-blade, then drizzle in the melted vegan butter while the machine is running. Process the mixture to crumbs, stopping to scrape down the sides of the bowl as needed (Note 1).
Press the mixture into the bottom and up the sides of your pie plate. Press firmly, just until the crust feels stable. Don't pack the mixture or it will be difficult to remove from the plate when serving.
Bake the crust for about 8 minutes, until it looks slightly glossy. Transfer it to a cooling rack when done — it will firm up as it cools.
To make the filling, start by placing the coconut milk, creme de menthe, and creme de cacao into a small saucepan over medium heat. Bring the mixture to a low boil, then reduce the heat and let it simmer for 8 minutes.
Stir in the marshmallows, adding a few at a time if they won't all fit. Keep stirring the mixture over low heat until the marshmallows melt and the mixture is smooth. This can take a few minutes.
Remove the pot from heat. Let the mixture cool until it's just a bit warm, about 30 minutes. The mixture will thicken and congeal a bit as it cools, and this is fine. Give it a stir every few minutes to mitigate this, and avoid letting it cool completely or it can become too firm to work with.
Open the can of coconut cream, then transfer the solids only to a large mixing bowl. Discard any liquid in the can or save it for another use. You should end up with about 1 cup of coconut cream. Using an electric mixer on high speed, beat the coconut cream until fluffy, about 1 minute, then add the marshmallow mixture to the bowl and continue beating until fluffy and evenly mixed. Beat in the peppermint extract, along with the food coloring, if using.
Transfer the filling to the crust and smooth out the top with a spatula.
Freeze the pie until set, at least 4 hours. The filling will still be slightly soft when the pie is fully set.
Optionally, sprinkle the top of the pie with chocolate shavings and decorate with vegan whipped cream.
Slice and serve.

Notes

If you don't have a food processor, place the cookies into a sturdy zipper bag and smash them with a rolling pin. Transfer the crumbs to a bowl and stir in the melted butter.

Nutrition