Keto Grasshopper Pie combines a sugar free chocolate crust with a creamy mint mousse filling. This delectable no bake keto pie will have everyone coming back for more!
Place the chocolate cookies in a food processor and process until they resemble fine crumbs. Transfer to a 9 inch pie plate and stir in the melted butter until well combined.
Press firmly into the bottom and up the sides of the pan. If it's a deep dish pie pan, only go about two thirds of the way up. Freeze the crust while preparing the filling.
Filling
Pour the almond milk into a small saucepan and sprinkle the surface with the gelatin. Let bloom for a few minutes, then set over medium heat and whisk until almost simmering and the gelatin is dissolved.
Remove from heat and whisk in the peppermint extract and enough green food coloring for a light green color. Let cool for 20 minutes.
In a large bowl, combine the whipping cream with the powdered sweetener, vanilla extract, and a bit more green food coloring. Beat until it holds stiff peaks.
Add the cooled gelatin mixture and beat on low until well combined. Pour into the chilled crust and refrigerate until firm, about 3 hours.
Garnish
Drizzle with chocolate syrup or pipe whipped cream on top. Add a few cookies or cookie crumbs, as desired.
Notes
Storage Instructions: Store the pie, tightly covered, in the fridge for up to 5 days. You can also freeze the pie for several months.Sweetener Options: The filling sets because of the gelatin so you can use other sweeteners in this keto pie recipe. Just make sure to choose a powdered sweetener to avoid grittiness. Allulose may cause the filling to be softer and take longer to set.