Grasshopper Pie

Grasshopper Pie is a no-bake pie with a chocolate crumb crust and a minty taste that is quite delicious and super easy to make. I love making this pie for Saint Patrick's day, and I'm crazy for all things minty. Mint is one of my favorite herbs and I always add fresh mint leaves on top of this pie. Mint is an excellent source of vitamin A, a fat-soluble vitamin that is critical for eye health and night vision. Mint also boosts metabolism and stimulates digestive enzymes, which helps facilitate better absorption of nutrients from food.

Servings:

Ingredients

Chocolate Graham Cracker Crust

1½ cups Chocolate Sourdough Graham Crackers
⅓ cup Monk Fruit Sweetener or raw sugar
6 tablespoons butter melted. Grassfed butter is best

Filling

½ cup almond milk or regular milk
1 tablespoon grass-fed gelatin
1 cup Kefir Cheese or L Reuteri Yogurt or Yogurt Plus
¼ cup baby spinach leaves
16 ounces Cream Cheese softened
½ cup Monk Fruit Sweetener or raw sugar
½ teaspoon mint extract you can add more if you want a more minty flavor
8-10 fresh mint leaves
½ cup Whipped Kefir Topping

Instructions

Chocolate Crust

Pulverize graham crackers in a food processor until finely ground into crumbs.
Combine graham cracker crumbs and sugar in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
Place mixture into pie pan. Use the bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan.
Refrigerate or freeze for 10-20 minutes before filling.

Pie filling

In a medium-sized pan, whisk together the almond milk and gelatin. Over medium-high heat whisk and heat until gelatin is dissolved and gelatin is hot but not boiling.
In a food processor, add the cheeses, spinach, sweetener, and mint extract, and two fresh mint leaves (save the other leaves for the garnish). Purée until completely smooth. Add the set aside almond milk/gelatin mixture into the mix and purée again until smooth. The mixture should be thick and creamy. Pour the mixture into the pie crust.
Cover the pan with plastic wrap and refrigerate overnight or for at least 4 hours. Slice and serve, or store in the fridge covered with plastic wrap for up to 5 days.
Garnish with fresh mint leaves and kefir whipped topping.