Vegan Grasshopper Pie
Nobody’s making this pie with actual bugs, obviously. The name comes from that bright green mint color that looks like summer in a slice.
This version swaps heavy cream for coconut and uses aquafaba to get that fluffy texture. You’ll chill it overnight, so plan ahead.
Aquafaba Creates Perfect Foam
Canned chickpea liquid whips into stiff peaks just like egg whites. Use liquid that’s been refrigerated overnight – cold aquafaba holds air better. Whip for 8-10 minutes until you get glossy peaks that don’t collapse when you lift the beaters.
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Chocolate Cookie Crust Needs Binding
Crush chocolate wafers until they’re fine crumbs, not chunky pieces. Mix with melted coconut oil while it’s still warm so it coats evenly. Press firmly into your pie pan – use the bottom of a measuring cup to pack it down tight.
Temperature Affects Coconut Cream
Chill your coconut milk cans upside down for 24 hours before opening. The cream separates to the bottom this way. Scoop out only the thick white cream, leaving the watery liquid behind. Room temperature cream won’t whip properly.
Folding Preserves Airy Texture
Add the whipped aquafaba to your mint mixture in three stages. Use a rubber spatula and cut down through the center, then fold over gently. Stop as soon as you don’t see white streaks – overmixing deflates all that air you just whipped in.
Getting Clean Slice Cuts
- Dip your knife in warm water and wipe clean between each slice to prevent the filling from sticking and creating messy cuts.
- Replace peppermint extract with 2 tablespoons fresh mint puree for more natural flavor – just blend mint leaves with 1 tablespoon water first.
Frequently Asked Questions
Will this set without gelatin or agar?
Yes, the cornstarch and chilled coconut cream provide enough structure. The long chill time lets everything firm up properly without additional thickeners.
What happens if my aquafaba won’t whip?
Try chilling your bowl and beaters in the freezer for 10 minutes first. Also check that your aquafaba is from unsalted chickpeas and completely oil-free.
How far ahead can I make this?
Make it up to 3 days before serving. Cover tightly with plastic wrap. The texture actually improves after the second day of chilling.
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Vegan Grasshopper Pie
Equipment Needed
- 9-inch pie pan
- Food processor
- Stand mixer or hand mixer
- Large rubber spatula
- Fine mesh strainer
Instructions
- Make crust base: Preheat oven to 350°F. Process chocolate wafers in food processor until they form fine crumbs. Mix with melted coconut oil, sugar, and salt until mixture holds together when squeezed.
- Bake crust: Press crumb mixture firmly into bottom and up sides of 9-inch pie pan. Use measuring cup bottom to pack it down evenly. Bake for 12 minutes until set. Cool completely on wire rack.
- Separate coconut cream: Open chilled coconut milk cans and scoop out only the thick white cream from each can, leaving watery liquid behind. You should have about 1 1/2 cups thick cream.
- Whip aquafaba and cream: Whip chilled aquafaba with electric mixer on high speed for 8-10 minutes until stiff peaks form. Set aside. In separate bowl, whip coconut cream with powdered sugar until smooth and fluffy, about 3 minutes.
- Combine filling ingredients: Add peppermint extract, vanilla, green food coloring, and cornstarch to coconut cream mixture. Whip until combined. Gently fold in whipped aquafaba in three additions, being careful not to deflate.
- Assemble and chill pie: Pour filling into cooled crust and smooth top with spatula. Sprinkle mini chocolate chips over surface. Cover with plastic wrap and refrigerate for at least 8 hours or overnight until completely set.
- Serve pie: Before serving, let pie sit at room temperature for 10 minutes to soften slightly. Garnish with fresh mint leaves and slice with sharp knife, wiping blade clean between cuts.
Nutrition Facts
Per Serving (1 slice)
