9 No Bake Grasshopper Pie
I am all about the no-bake desserts lately. From ice cream to popsicles to no-bake cheesecake, I am having a ball creating recipes that only require no oven and perhaps only a little heat from the stove-top. It just feels right for summertime. It’s not that it’s even all that hot here right now. In fact, overall it’s been rather a rather cool summer in the NorthEast. And even if it is blazing hot out, I am blessed to have central AC so turning on the oven doesn’t mean turning my kitchen into Hades. But there’s something so appealing about a cool, creamy dessert that you pull from the fridge or the freezer to cap off your warm summer day. This low carb no-bake grasshopper pie is no exception.
I was inspired to make this when we had friends over for the 4th of July. And it definitely was NOT a blazing hot day. In fact, we were all hunkering down because Hurricane Arthur was sending us plenty of wind and rain. All local Independence day festivities were cancelled – this is a big deal in my town, which prides itself on having the largest Independence Day parade in Massachusetts. It didn’t feel much like a holiday, so we needed some special treat to make it a little more festive.
I actually originally envisioned this as a frozen grasshopper pie, but decided to go for the classic variety instead (you could still freeze yours, it would be delicious!). Researching my options, I came across a number of grasshopper pies that were made with marshmallow fluff. Um, no. Marshmallow fluff may be a New England classic but it’s not making its way into my low carb house anytime soon. I then came across two promising looking recipes, one from Brown-Eyed Baker and one from Martha Stewart, both of which used gelatin and egg yolks to set the filling. I’ve been working a lot of grassfed gelatin into my treats where I can, because the collagen is good for my aging runner’s knees, so this sounded good to me. Both of these recipes had baked crusts, but it was simply to make a no-bake crust similar to my Chocolate Peanut Butter Dirt Cake.
The filling is only very gently cooked on the stove-top so I used the pasteurized shell eggs from Safest Choice. I was having multiple little ones over that day, so I wanted a worry-free no-bake dessert to serve them. It was definitely a winner in the end, despite the downpour and the lack of fireworks!
- 1 & 1/4 cup almond flour Honeyville
- 5 tbsp cocoa powder
- 5 tbsp Swerve Sweetener
- 3 & 1/2 tbsp butter melted
- 2 & 1/2 cups cream divided
- 1/2 cup fresh mint leaves chopped
- 3 tbsp vodka or water
- 2 tsp grassfed gelatin or one envelope Knox unflavoured gelatin
- 1/2 tsp peppermint extract
- 1/2 cup powdered Swerve Sweetener
- 4 large egg yolks
- 1 drop green gel food colouring optional