Minty cool low carb grasshopper pie. With an easy chocolate crust and a no-bake filling, this is a perfect dessert for a hot summer day! This post is sponsored by Safest Choice Eggs.
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!
Disclosure: This post is sponsored by Safest Choice Eggs. As always, all recipes, photographs, thoughts, opinions, random tangents and incoherent ramblings are my own.
No Bake Grasshopper Pie
Ingredients
Crust:
- 1 & ¼ cup almond flour Honeyville
- 5 tablespoon cocoa powder
- 5 tablespoon Swerve Sweetener
- 3 & ½ tablespoon butter melted
Filling:
- 2 & ½ cups cream divided
- ½ cup fresh mint leaves chopped
- 3 tablespoon vodka or water
- 2 teaspoon grassfed gelatin or one envelope Knox unflavoured gelatin
- ½ teaspoon peppermint extract
- ½ cup powdered Swerve Sweetener
- 4 large egg yolks
- 1 drop green gel food colouring optional
Instructions
Crust:
- In a medium bowl, whisk together almond flour, cocoa powder, and sweetener. Add melted butter and stir until well combined.
- Press into the bottom and up the sides of a 9-inch glass or ceramic pie pan.
- Refrigerate until filling is ready.
Filling:
- In a medium sauce pan over medium heat, bring 1 & ½ cups cream and mint leaves to a simmer. Remove from heat, cover with a lid and let steep 30 minutes.
- Strain mixture through a fine mesh sieve into a bowl or glass measuring cup, to remove mint leaves. Set aside.
- In the saucepan, whisk together vodka or water and gelatin. Let stand one minute to gel, then add strained cream mixture and mint extract. Return to medium heat and whisk until gelatin is dissolved and mixture is hot to the touch.
- In a medium bowl, whisk egg yolks with powdered sweetener. Slowly whisk in about 1 cup of the hot cream mixture to temper yolks, then slowly whisk egg yolks back into hot cream. Whisk until mixture thickens slightly and reaches about 160F on an instant read thermometer.
- Remove from heat, and whisk in green food colouring, if using. Refrigerate until cool and thickened to a pudding-like consistency, about half an hour, whisking every few minutes to avoid clumps.
- Meanwhile, in a large bowl beat remaining cream to stiff peaks. When mint mixture is cool, gently fold into whipped cream to combine.
- Spread in prepared crust and refrigerate until set, about 3 hours. Garnish with more whipped cream and chocolate shavings, as desired.
Notes
Saturated fatty acids: 11.13g
Total fat: 23.82g
Calories from fat: 214
Cholesterol: 123mg
Carbohydrate: 7.01g
Total dietary fiber: 2.40g
Protein: 6.67g
Sodium: 34mg
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Jack says
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.