Boing Boing Grasshopper Pie

Prep Notes

Cool & creamy mint in a crunchy chocolate crust; so refreshing! No wonder it's my sister's annual birthday dessert!


1 cup Enjoy Life 69% Cacao Dark Chocolate Morsels (dairy, gluten & soy-free chocolate)

1 Tbs coconut oil

1 1/2 cup chopped raw walnuts

1/2 lb marshmallows (about 35 large)

1/3 cup unsweetened almond milk

1/4 tsp sea salt

1/2 cup creme de menthe*

1 (9oz) container So Delicious Dairy Free CocoWhip Coconut Whipped Topping


* If unable to find gluten free creme de menthe or to assure that the pie is 100% gluten free, substitute 1 tsp pure peppermint extract for the creme de menthe and garnish with peppermint leaves since the pie will be white.



Line a pie pan with aluminum foil, allowing edges to hang over the sides of the pan. Melt chocolate morsels & coconut oil in a double boiler over simmering water or place in a large microwave safe bowl and microwave in 30 second increments, stirring after each increment until melted and smooth. Add chopped walnuts & mix well. Spread evenly on bottom and sides of foil-lined pan. Chill until firm (about 1 hour). Lift shell out of pan, peel off foil and place back in pie pan. Keep in refrigerator until ready to use. Place marshmallows, milk and sea salt in a large microwave safe bowl. Microwave in 30 second increments, stirring after each increment until melted. Stir in creme de menthe. Chill in refrigerator until slightly thickened (about 1 hour). Gently fold in coconut whipped topping. Pour filling into shell and chill in refrigerator until firm (at least 1 hour).


This recipe is gluten-free, dairy-free, soy-free, grain-free

Originally posted on Happy Healthy Belly's Blog on 4/17/17