Grasshopper Pie

Ingredients

• 1 1/2 cups Gluten-Free Chocolate Cookie Crumbs
• 6 tablespoons Melted Coconut Oil
• 2 cups Heavy Cream
• 1/2 cup Powdered Sugar
• 1/4 cup Creme de Menthe Liqueur
• 2 tablespoons White Creme de Cacao Liqueur
• 1/4 teaspoon Peppermint Extract
• 2-3 drops Green Food Coloring (optional)
• 2 ounces Semi-Sweet Chocolate Chips
• 1 tablespoon Unsweetened Cocoa Powder
• 1/2 teaspoon Vanilla Extract
• 1/8 teaspoon Pinch of Salt
• 1/4 cup Gluten-Free Chocolate Shavings (for garnish)

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   In a bowl, combine gluten-free chocolate cookie crumbs and melted coconut oil. Press firmly into the bottom of a 9-inch pie plate to form the crust.

3. 3

   Bake the crust for 8-10 minutes, or until set. Let cool completely.

4. 4

   In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Gradually add powdered sugar, beating until combined.

5. 5

   Gently fold in creme de menthe, white creme de cacao, peppermint extract, and green food coloring (if using).

6. 6

   In a separate microwave-safe bowl, melt chocolate chips with cocoa powder in 30-second intervals, stirring in between, until smooth. Stir in vanilla and salt.

7. 7

   Swirl a small amount of the melted chocolate into the bottom of the cooled crust and let set.

8. 8

   Pour the mint cream filling into the crust and spread evenly. Drizzle the remaining melted chocolate on top and swirl decoratively with a knife.

9. 9

   Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.

10. 10

    Garnish with gluten-free chocolate shavings before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.