Healthy Grasshopper Pie
Quite a long time ago, I received an email from a reader named Emily. She told me that Grasshopper Pie is her absolute favorite dessert and she asked if I could healthify it.
So I did!
Okay. First off, Grasshopper Pie doesn’t have grasshoppers in it and I’m assuming it’s called that because it’s green. Now that that’s out of the way, Grasshopper Pie is a minty pie that’s usually on top of a chocolate cookie crust with a topping of whipped cream.
Like usual desserts, Grasshopper Pie is totally unhealthy. The crust is made of sugary, artificial Oreos. The filling is made with that sugary, syrupy condensed milk and synthetic green food dye. Blegh.
In this HEALTHY Grasshopper Pie I used homemade Chocolate Crackers in the crust, and a mixture of cottage cheese, stevia and a vegetable (!!!) in the filling. Describing that now, it sounds absolutely disgusting, but THIS GIRL *points at self* knows how to make healthy, good-tasting desserts. The chocolate crust and smooth minty filling pair to make a refreshingly minty and deliciously chocolatey treat.
I loved the pie so much I knew it needed to be shared with the masses, so I included it in my recently launched cookbook, Naughty or Nice.
Healthy Grasshopper Pie
Chocolate Cracker Crust:
- 2 cups Chocolate Cracker Crumbs (I used my Chocolate Crackers, recipe also in the cookbook!)
- ¼ tsp Salt
- 3 Large Egg Whites or 5 tbs Coconut Oil (melted)
For The Chocolate Cracker Crust:
- Preheat the oven to 350 degrees Fahrenheit and spray a 9” springform pan with cooking spray.
- In a medium-sized bowl, stir together the chocolate cracker crumbs and salt. Stir in the egg whites. Mixture should be thick and slightly sticky, more like a chocolate “dough” rather than the typical crumbly cracker crust.
- Scoop the mixture into the prepared pan and flatten it out. Press the dough up the sides of the pan. Bake for 15 minutes. Let cool completely.
For the Filling:
- In a medium-sized microwave-safe bowl, whisk together the almond milk and gelatin. Microwave at 15-second intervals, stirring between each one, until the mixture is warm and the gelatin has dissolved. Set aside.
- In a high-speed blender, add the cottage cheese, yogurt, spinach, stevia extract and mint flavor. Purée until completely smooth. Add the set aside almond milk/gelatin mixture into the blender. Purée until smooth. Mixture should be thick and creamy. Pour the mixture into the pie crust.
- Cover the pan with plastic wrap and refrigerate overnight. Slice and serve, or store in the fridge covered with plastic wrap for up to 5 days.
- Feel free to use an 8″ pan instead of 9″ if you like taller pies!
I originally wasn't going to share the recipe here because I worked so incredibly hard on publishing Naughty or Nice. But I wanted to provide it here because that way, you can determine whether or not the cookbook is for you!
Yes, for realz yo. Just 160 calories and 5.5g of fat per slice! Plus, 2g of fiber and 15g of protein. BOOM. Thanks Emily for inspiring this pie.
Feel naughty, eat nice.