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Grasshopper Pie—light, minty, with a chocolatey crunch and simple joy.
On the day of my son's first piano recital, my kitchen was buzzing with excitement and a touch of nervous energy. The recital was set to happen in the late afternoon, leaving me the perfect window of time to craft something special yet uncomplicated—a celebration of his hard work with a touch of whimsy. Grasshopper pie was the answer, with its cozy chocolate crust and refreshing mint filling. The coconut cream and peppermint extract added a creamy coolness that felt both soothing and celebratory. I often tweak recipes with pantry staples, and this time, a hint of spirulina lent the filling a softly green hue, echoing the lushness of spring.
While stirring the mixture, it dawned on me that melting the cocoa butter slowly and adding it through the blender lid resulted in a luscious texture that was ideal for spreading evenly in the crust. Patience played a key role here—the secret is letting the pie rest first in the freezer, then the fridge to achieve the perfect set. That afternoon, once the pie was ready, I deftly topped it with whipped cream, a flourish of chocolate shavings, and proudly served it as a post-performance treat. Its success mirrored the afternoon—a medley of sweetness, joy, and perfected technique.
Years later, each time Grasshopper pie graces our table, it transports me back to that bustling kitchen and the medley of notes played perfectly by my son. This dessert remains not just a favorite treat but a symbol of cherishing milestones, capturing both sentiment and satisfaction in every bite.
Ingredients
- 1 cup coconut cream
- 1/2 cup coconut butter
- 1/4 cup maple syrup
- 3/4 teaspoon peppermint extract
- 1/4 cup cocoa butter melted
- 1/4 teaspoon spirulina
- 1 (9-inch) premade chocolate pie crust
- whipped cream optional, to taste, for garnish
- chocolate shavings optional, to taste, for garnish
Directions
- In a blender, add the coconut cream, the coconut butter, the maple syrup, and the peppermint extract, cover, and blend until well-combined. The mixture should be smooth and creamy.
- While blending, add the melted cocoa butter through the door in the lid.
- Add the spirulina and blend until it is just mixed in.
- Pour the filling mixture into the prepared pie crust.
- Set the pie in the freezer for 1 hour, then transfer it to the refrigerator until set through to the middle, about 2 to 3 hours.
- Garnish with the whipped cream and chocolate shavings and serve.
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