Today is Pi Day (3.14) and St. Patrick’s Day is just a few days away, so I am killing two birds with one stone and introducing this matcha mint grasshopper pie just in time to celebrate both of these special days! This is not your typical grasshopper pie however, it is made with a very special ingredient that allows it to be super creamy while also being vegan and nut free!
AVOCADOS! Yep, this pie is made possible by the incredible avocado. Now, don’t start thinking that avocados and pie do not belong together because I will assure you that they do! See, I really wanted to make something different for Pi Day, but something that could be enjoyed by everyone. That meant my pie had to be dairy free, which was simple enough for the crust by using palm shortening in place of butter. But the filling is where I initially got stuck. Most non-dairy cream pies/cheesecakes are made with nuts and out of consideration for my nut-allergic friends and followers, I had to come up with something nut-free. So I remembered my chocolate avocado mousse recipe and realized that avocados were the answer!
Since St. Patrick’s Day is all about green, my pie had to be green of course! The ‘green-spiration’ ensued; matcha, mint, & avocado would tint the filling the perfect shade of green! Matcha + mint + chocolate = matcha mint grasshopper pie…boom! That was it! (there are lots of exclamation points in this post…can you tell I am excited?!) I decided to make a traditional pie crust infused with chocolate because we just love a nice, flaky traditional pie crust. I combined both black cocoa and regular cocoa into the flour to give the pie crust a deep chocolate flavor.
The mint leaves get blanched & then shocked in an ice bath to keep them from browning once blended into the filling. I used my Vitamix to get the filling perfectly smooth. If you do not have a high-speed blender and use a food processor instead, I recommend straining the filling to ensure that it will be super smooth. The filling gets added to the baked and cooled crust and then chilled in the freezer until it firms up.
Finally, the pie gets topped with whipped coconut cream & shaved dark chocolate for a dessert that is not only stunning but that you can feel really good about eating! It has just the right amount of sweetness, is loaded with healthy fats, and it is refined sugar-free as well! Honestly, this matcha mint grasshopper pie would be good any time of year, but if you are still looking for a naturally green dessert for St. Patrick’s Day, then look no further ;)
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MATCHA MINT GRASSHOPPER PIE
- Total Time: 4 hours 45 minutes
- Yield: 1 pie: 8 -12 slices 1x
Ingredients
FOR THE CRUST:
- 1 cup (130g) flour (we used all-purpose einkorn flour)
- 4 tbsp cocoa powder (we used 2 tbsp regular cocoa & 2 tbsp black cocoa)
- 2 tbsp sugar (we used unrefined cane sugar)
- 1/4 tsp fine grain salt
- 2 tbsp neutral oil (we used avocado oil)
- 1/4 cup palm shortening, cold & cut into small pieces
- 3 tbsp ice cold water
FOR THE FILLING:
- 3 large avocados
- 3/4 cup maple syrup
- 1 cup (20g) mint leaves
- 1/2 cup cocoa butter, melted & cooled
- 1/4 cup coconut milk
- 1 tbsp culinary grade matcha (we use Encha)
- 1/4 tsp fine grain salt
- 1 tsp vanilla
- 1 tbsp lemon juice
- 4 drops mint extract
FOR THE TOPPING:
- 1 small (5.4oz) can coconut cream, refrigerated
- 2 tbsp maple syrup
- 2 drops mint extract
- 1/4 cup shaved dark chocolate
Instructions
FOR THE CRUST:
- Start by whisking all of the dry ingredients together in a bowl
- Drizzle in the oil & stir until the mixture resembles coarse meal
- Add in the cold palm shortening pieces & cut into the flour
- Stir in the ice cold water 1 tbsp at a time, just until the dough gathers into a ball
- Wrap the dough in plastic wrap, press into a disk & refrigerate for 2 hours
- Once pie dough has chilled, lightly flour the pie crust disk & roll out into an 11″ circle between 2 pieces of parchment paper, lightly dusting with flour as needed
- Transfer pie dough to a 9″ pie pan, flute the edges, prick the bottom of the crust with a fork & refrigerate the crust while you pre-heat your oven to 400f degrees
- Line the refrigerated pie crust with a circle of parchment paper & pie weights or dried beans & bake for 15 minutes, remove pie crust from oven, remove parchment & weights/beans, return to the oven to bake for another 5 minutes
- Remove pie crust from oven & let crust cool at room temperature
FOR THE FILLING:
- Bring about 1 cup of water to a boil, place mint leaves in a small strainer over a bowl & prepare a small ice bath in another bowl
- Once the water is boiling, pour water over the mint leaves to quickly blanch them & then lift the strainer out of the hot water bowl & into the ice bath, making sure that the mint leaves get submerged in the ice water
- In the jar of a high speed blender, add the avocado, prepared mint leaves, maple syrup, coconut milk, matcha, salt, vanilla, lemon juice, cocoa butter & a couple of drops of mint extract
- Blend on low, slowly increasing the speed to medium low, until mixture is perfectly smooth (if you do not have a high speed blender & use a food processor instead, process until smooth & then strain the mixture to ensure a perfectly smooth filling)
- Taste the filling to see if it is minty enough for your liking (we used a total of 4 drops of mint extract to achieve our ideal minty-ness)
- Pour the filling into the cooled pie crust, spreading evenly – I used my offset spatula to create a scalloped pattern
- Chill pie in the refrigerator for 2 hours before topping with whipped coconut cream & chocolate shavings
FOR THE TOPPING:
- If you cannot find a can of just coconut cream, refrigerate a can of coconut milk overnight, remove from the fridge & carefully scoop out just the cream from the top of the can
- Whip cold coconut cream, maple syrup & mint extract until light & fluffy (about 3 minutes)
- Add to the top of the pie (you can cover the entire top of the pie with whipped coconut cream & chocolate shavings, but I wanted to leave some of that gorgeous green filling showing)
- Using a vegetable peeler, shave the edge of a slightly warm dark chocolate bar to create shaved curls
- Sprinkle shaved dark chocolate on top of the whipped coconut cream
- Return pie to the refrigerator for 30 minutes to let the coconut cream firm up a bit
- Slice, serve & enjoy :)
Notes
If you do not plan on serving the entire pie in the same day you make it, I recommend covering the entire top surface of the pie with coconut cream, this will keep the avocado from oxidizing. Also, store any leftover pie in an airtight container.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 1 slice
How do I add this to my Vitamix recipe book?
Hi Dorothy! I am not sure what you mean…if you could send me an email at bella (at) ful-filled (.com) with more details that would be great!
This is absolutely stunning!
Thank you so much Jenny!
Wow! Matcha and mint are an amazing combination! Love grasshopper pie and this version looks incredible!
Thank you so much! It turned out so good! You really cannot even tell it is dairy free!
Wowww those vibrant colors!!!!!
Thank you! We love the way it turned out!
This is beautiful!! And I’m sure quite delicious also loveee the swoops in the filling!
Thank you so much Fatimah – those swoops were not planned, but I noticed them as I was spreading the filling and stuck with it!
omg!! girl you are a genius!! this pie! i have to make it… i can’t get over ALL the colour. just beautiful Xx
haha! thank you so much Thalia! it turned out so good, I know you will love it!
Can I use mascrapone instead of palm shortening? Or It’s something different?
Palm shortening is palm oil that has a high melting point, similar to butter. Mascarpone would not work in this application, butter or coconut oil would work though!
What a beautiful pie. The colors are so gorgeous. I can only imagine how magical it must be with all the avocados, matcha and mint flavors.
<3
Thank you Aysegul! It turned out to be the perfect combination! <3
This is so gorgeous! I really love how you made the filling dairy-free. Avocados are magic!
That filling looks CRAZY smooth and dreamy.
It most definitely is both of those things!
Stunning and aways inspiring ?.
I did make this gorgeous pie. Since it’s difficult to find palm shortening, i used butter instead. For the topping, I combine maple syrup and condensed milk It’s very creamy and the taste is heaven. .
Those sound like really good substitutions! I am so happy that you enjoyed it!
I saw this on your IG , but now seeing the recipe makes me want to make it asap! Such a lovely recipe and sounds so delicious!
Aw, that makes me so happy! Thank you Natalia! I hope you enjoy it!
OMG, really fall it love, So beautifullllllllllll
Yay! That makes me so happy!