Vegan Grasshopper Pie

This chilled, minty vegan grasshopper pie is served with the ultimate creamy filling piled high over a chocolate cookie crust. The flavor combination and creamy texture will have everyone coming back for more!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 40

Cook Time 10

Resting Time 4

Total Time 4 50

Servings slices

Calories 275kcal

Author Marly McMillen

Equipment

1 Pie Pan
1 Blender

Ingredients

1 vegan Oreo pie crust

Pie Filling

½ cup soy milk
10 oz bag vegan marshmallows
2 tablespoons Creme De Menthe Liqueur
2 tablespoons Creme De Cacao
⅙ teaspoon mint extract
2 to 5 drops green food coloring (more drops for more vibrant color)
½ cup chocolate cookie crumbs

Whipped Cream

17 oz container plant-based whipping cream (see notes)

Cups - Metric

Instructions

Refrigerate whipping cream at least overnight. Place mixing bowl and whipping attachments in the fridge to chill for 10 to 15 minutes.

For the Pie Crust:

Make the pie crust and set aside to cool.

For the Grasshopper Pie Filling:

Add marshmallows to a large microwave-safe bowl. Pour milk in with the marshmallows and cook on high for 1 minute. Remove and stir together. Cook for one minute and repeat. Stir in creme de menthe, creme de cacao, and mint extract. Then refrigerate for 10 minutes.

For the Vegan Whipped Cream:

Add the chilled whipping cream to the chilled bowl and whip on low until bubbly. Then increase the speed and whip for up to 5 minutes until stiff peaks form. Set aside.
Add the chilled marshmallow mixture to the whipping cream along with the green food coloring. Beat until it's combined.
Add the filling to the cooled pie crust.
Top with crumbled cookies and/or mini chocolate chips.
Refrigerate for up to 4 hours or freeze for one hour before serving.

Notes

For Vegan Whipping Cream

I used Country Crock Plant Cream Heavy Whipping Cream. There are other plant-based whipping creams available, such as Rich's dairy-free whipping cream (sold in the freezer section).

Nutrition