This vegan grasshopper pie features a chocolate cookie crust and a fluffy mint marshmallow whipped cream filling, all topped with chocolate shavings. It’s easy to make, as pretty as it is delicious, and perfect for anyone who loves the classic chocolate-mint combo.
Have you ever had grasshopper pie? It’s a retro mint chocolate dessert that I never had a chance to try growing up, but it always looked so good! You’ve got to love that mint chocolate combination, and this pie is a gorgeous shade of green. And as with other green treats like my matcha pistachio muffins, it’s a great dessert for Saint Patrick’s Day, which is right around the corner.
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Traditional grasshopper pie is made with a chocolate cookie crust and a minty marshmallow whipped cream filling. For my vegan grasshopper pie, I swapped the marshmallows for vegan marshmallows (easy!) and whipped coconut cream instead of dairy cream. It was all pretty easy to do, and the result was delicious! If you were ever a fan of mint chocolate chip ice cream or Andes mints, you’re going to flip over this pie.
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
Chocolate sandwich cookies. We’re talking about Oreo-style cookies. There’s some debate out there as to whether Oreos are vegan, which is why I used Newman’s O’s — no animal products and only organic sugars. Use what you’re comfortable with.
Vegan butter. Most grocery stores carry plant-based butters in the refrigerated case, near the regular butter.
Coconut milk. For best results, stick with full-fat coconut milk from a can.
Creme de menthe. This is mint liqueur, and it’s available at pretty much any liquor store. If you use a green creme de menthe (some are clear), it’ll give your filling a pretty green color.
Creme de cacao. Grab a bottle of this chocolate liqueur when you pick up your creme de menthe. Preferably use white creme de cacao, as dark can discolor your pie filling.
Vegan marshmallows. Conventional marshmallows contain gelatin, so be careful. I used Dandies marshmallows. Trader Joe’s also makes vegan marshmallows.
Coconut cream. This is sold in cans, right near the coconut milk.
Peppermint extract.
Green food color. This is optional. You might want to use it if your creme de menthe is clear, or if you’d just like to give the color of your filling a boost.
Toppings. I like to top my pie with some vegan whipped cream and chocolate shavings, which you can easily make by running a vegetable peeler along the edge of a chocolate bar.
How It’s Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Prepare. Preheat your oven to 425°F. We’re going to start by making the crust.
Step 2: Blend crust ingredients. Place your cookies (filling and all) into a food processor bowl. Run the machine while you drizzle in melted vegan butter. You’ll need to stop the machine a few times to scrape down the sides and redistribute the cookies. Keep going until it’s all crumbs.
Step 3: Shape the crust. Press your cookie mixture into the bottom and up the sides of a 9 ½-inch, deep pie plate. Make sure to press firmly, but don’t pack it in there. I like to gently press the crumbs into the bottom of the dish using a dry measuring cup.
Tip: Balance is key when shaping your crust. Pack the mixture too loosely, and it will crumble. Too tight, and it will be impossible to remove from the dish.
Step 4: Bake. Place the dish into the oven and bake your crust for about 8 minutes. It’ll look a bit glossy when it’s done, and you may see a bit of bubbling under the crust — this will settle when it cools. Place it on a wire rack and let it cool.
Step 5: Simmer filling ingredients. Simmer your coconut milk, creme de menthe, and creme de cacao in a small saucepan for a few minutes. This reduces the liquid and gives the alcohol a chance to cook off.
Step 6: Add marshmallows. Stir in your marshmallows with the heat on low. Keep stirring until they completely melt and are incorporated into the filling.
Step 7: Cool. Let your filling cool, but not completely. You want it to be just slightly warm. It’ll get very thick and clumpy, which is fine — but you’ll want to give it an occasional stir to keep it pliable.
Step 8: Whip the filling. Transfer your chilled coconut cream to a mixing bowl (just the solids), and whip it with an electric mixer until it gets creamy and a bit fluffy. Beat in the marshmallow mixture, some peppermint extract, and some green food color if you’d like.
Steps 9 & 10: Fill and freeze. Place the filling inside your crust, smooth out the top, then pop the pie into the freezer. You’ll want to freeze it for at least 4 hours, but I like to let it go overnight. It’ll still be slightly soft when it’s set.
Frequently Asked Questions
Nope! The filling has enough aeration that it won’t freeze solid, so it’s ready for slicing straight from the freezer.
You can, although if you use a smaller plate you’ll probably have some extra crust crumbs and filling. If you use a larger plate, your pie will have a lower profile.
I think so! Use vegan gluten-free sandwich cookies to make the crust. Or, if you have a vegan gluten-free chocolate pie crust recipe you like, feel free to use it.
Keep your pie in an airtight container or large freezer bag and it will stay fresh in the freezer for at least 2 weeks.
You can try skipping the liqueurs and instead using chocolate extract and extra peppermint extract. I haven’t tried this though, so I can’t advise you on how much to use. Taste-test the filling and add a few drops at at time, keeping in mind that the flavor will be less intense when the pie is frozen.
More Vegan Pie Recipes
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Vegan Grasshopper Pie
This vegan grasshopper pie features a chocolate cookie crust and a fluffy mint marshmallow whipped cream filling, all topped with chocolate shavings. It’s easy to make, as pretty as it is delicious, and perfect for anyone who loves the classic chocolate-mint combo.
Ingredients
For the Filling
1 cup full-fat coconut milk¼ cup creme de menthe (preferably a green variety)2 tablespoons creme de cacao (preferably white creme de cacao)1 (10 ounce/283 gram) package vegan marshmallows (about 24 large marshmallows)1 (14 ounce/397 ml) can coconut cream, chilled overnight⅛ teaspoon peppermint extractGreen food coloring (optional — a few drops to enhance the color if desired)
For Topping (optional)
Chocolate shavingsVegan whipped cream
Instructions
Preheat the oven to 425°F.
Place the cookies into the bowl of a food processor fitted with an S-blade, then drizzle in the melted vegan butter while the machine is running. Process the mixture to crumbs, stopping to scrape down the sides of the bowl as needed (Note 1).
Press the mixture into the bottom and up the sides of your pie plate. Press firmly, just until the crust feels stable. Don’t pack the mixture or it will be difficult to remove from the plate when serving.
Bake the crust for about 8 minutes, until it looks slightly glossy. Transfer it to a cooling rack when done — it will firm up as it cools.
To make the filling, start by placing the coconut milk, creme de menthe, and creme de cacao into a small saucepan over medium heat. Bring the mixture to a low boil, then reduce the heat and let it simmer for 8 minutes.
Stir in the marshmallows, adding a few at a time if they won’t all fit. Keep stirring the mixture over low heat until the marshmallows melt and the mixture is smooth. This can take a few minutes.
Remove the pot from heat. Let the mixture cool until it’s just a bit warm, about 30 minutes. The mixture will thicken and congeal a bit as it cools, and this is fine. Give it a stir every few minutes to mitigate this, and avoid letting it cool completely or it can become too firm to work with.
Open the can of coconut cream, then transfer the solids only to a large mixing bowl. Discard any liquid in the can or save it for another use. You should end up with about 1 cup of coconut cream. Using an electric mixer on high speed, beat the coconut cream until fluffy, about 1 minute, then add the marshmallow mixture to the bowl and continue beating until fluffy and evenly mixed. Beat in the peppermint extract, along with the food coloring, if using.
Transfer the filling to the crust and smooth out the top with a spatula.
Freeze the pie until set, at least 4 hours. The filling will still be slightly soft when the pie is fully set.
Optionally, sprinkle the top of the pie with chocolate shavings and decorate with vegan whipped cream.
Slice and serve.
Notes
Nutrition
Serving: 1slice (⅛ of pie) | Calories: 602kcal | Carbohydrates: 65g | Protein: 5g | Fat: 36g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 220mg | Potassium: 332mg | Fiber: 2g | Sugar: 41g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 7mg
