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Paleo Grasshopper Pie. It’s good. Have you had the original version, made with creme de menthe? Not surprisingly, that version was likely developed in the 1950’s and contains dye from the green alcohol, not to mention many other -ahem- unnatural ingredients. This nutrient-dense version makes me smile: containing collagen, coconut butter, cocoa butter and spirulina.
The crust is made with cocoa powder and cassava flour– a new grain-free favorite! (Find it HERE.) The pie crust is actually made from a batter (instead of a dough), which makes the crust process really easy…and the batter also makes amazing cookies. In fact, you’ll see; that’s part of how this crust is made.
When I served this pie, our family had it for dessert one night and then finished it off for breakfast the next morning. That’s how we always approach pie.
Top Grasshopper Pie with my Paleo/GAPS (Peppermint) Meringue, if you like! I can’t believe how easy and quick this new variation on meringue is to make, not a pain in the neck at all, only takes two egg whites, no candy thermometer, half the sweetener of most meringue recipes (can be made with honey, maple syrup or a combination of both); and it’s a wonderful way to do the creamy topping thing without venturing into dairy! And, it’s so pretty!
Or top the pie with whipped cream, if you are a dairy lover. If you follow the link here for making my less-sweetener Paleo/GAPS Meringue, see the second variation in Recipe notes: It has you folding the meringue into whipped cream. It’s my favorite option of all- creamy, fluffy, not too sweet and oh, the mouth-feel!
Either way, or without the topping, enjoy this lovely pie!
- 1 cup coconut cream
- 1/2 cup coconut butter, that has been softened (set the jar in hot water and then stir until it mostly liquifies)
- 1/4 cup maple syrup or honey
- 1/4 cup melted cocoa butter
- 1/8-14 cup collagen peptides optional (see discount code below in Recipe notes)
- scant 1/2 teaspoon peppermint extract
- 1/4 teaspoon spirulina (see sourcing and discount code below in Recipe notes)
- Preheat oven to 350 degrees Fahrenheit. Grease a pie plate with preferred fat: melted cocoa butter, coconut oil, avocado oil, lard, or tallow. Set aside.
- Combine cassava flour and baking soda in a small bowl. Set aside.
- Place the following ingredients into high powered blender in the order they are listed: egg, oil, maple syrup, vanilla, sea salt and cocoa. Blend until thoroughly combined, about 20 seconds. Add cassava mixture and blend again just until thoroughly mixed. Do not over-blend. If needed, use a spatula to fold in any flour that remains unmixed.
- Using a one ounce scoop, scoop 3 cookies onto a cookie sheet. Bake for about 8 minutes until puffed and slightly cracked all over. Remove from oven and set aside. After placing cookies into oven, scrape all remaining crust batter into base of greased pie plate. Spread batter just over the BOTTOM surface of the plate, up TO the edges, NOT up the sides, leaving the sides bare (for now).
- Bake pie crust until it's puffed all over, about 15 minutes. When pie plate has cooled, grease the sides about 1 inch up from the base with any leftover melted cocoa butter (from the filling) or the grease you used earlier, using your finger tips.
- Crumble 3 cooled cookies into a small bowl, and use 2/3 of the mixture to cover the sides of pie plate that you have just greased. The crumble is lovely, soft (similar to a tender, crumbly brownie in texture) and will stick well, although somewhat loosely, to the sides of the pie plate. Only go up 1 inch with this crust crumble. Chill in freezer until filling is ready. (See the image to see how well this technique works, creating a lovely back crust to the pie, without baking it that way.)
- Place the following ingredients into high powered blender: coconut cream, coconut butter, sweetener, collagen and peppermint extract.
- Blend till smooth and creamy. With motor running, add melted cocoa butter, pouring through the door in the lid. Finally add spirulina until mixed in. (Color will intensify as it sits.)
- Pour into prepared cookie crust. Set in freezer for 1 hour; then transfer to fridge for 2-3 hours, until set through to the middle. Garnish with optional meringue or whipped cream.