home search glass cart save
more
Matcha Mint Grasshopper Pie

18 INGREDIENTS • 9 STEPS • 4HRS 45MINS

Matcha Mint Grasshopper Pie

Recipe

4.5

2 ratings
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!
Add to plan
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!
author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

4HRS 45MINS

Total Time

$1.67

Cost Per Serving

Ingredients

Servings
8
us / metric
All-Purpose Flour
125 g
All-Purpose Flour
Unsweetened Cocoa Powder
4 Tbsp
Unsweetened Cocoa Powder
Caster Sugar
2 Tbsp
Caster Sugar
Fine Salt
1/2 tsp
Fine Salt
Neutral Oil
2 Tbsp
Neutral Oil
Palm Shortening
4 Tbsp
Palm Shortening, chilled, cut
Water
3 Tbsp
Cold Water
Avocado
3
Avocados
Maple Syrup
210 mL
Maple Syrup
Fresh Mint Leaves
25 g
Fresh Mint Leaves
Cacao Butter
115 g
Cacao Butter, melted
Coconut Milk
4 Tbsp
Coconut Milk
Matcha Powder
1 Tbsp
Matcha Powder
Vanilla Extract
1 tsp
Vanilla Extract
Lemon
1
Lemon, juiced
1 Tbsp juice per 8 servings
Mint Extract
6 drops
Mint Extract
Coconut Cream
160 mL
Coconut Cream
Dark Chocolate
4 Tbsp
Dark Chocolate, shaved

Nutrition Per Serving

VIEW ALL
Calories
478
Fat
29.0 g
Protein
3.7 g
Carbs
51.7 g
Add to plan
author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

Cooking Instructions

Hide images
step 1
Whisk All-Purpose Flour (125 g), Unsweetened Cocoa Powder (4 Tbsp), Caster Sugar (2 Tbsp), and Fine Salt (1/4 tsp) in a bowl. Drizzle in the Neutral Oil (2 Tbsp) and stir until combined. Add on Palm Shortening (4 Tbsp) and cut into the flour. Stir in Water (3 Tbsp) one tablespoon at a time, until the dough gathers into a ball. Wrap the dough in plastic wrap, press into a disk & refrigerate for two hours.
step 2
Once dough has chilled, lightly flour the pie crust disk and roll out into an eleven circle between two pieces of parchment paper, lightly dusting with flour as needed. Transfer pie dough to a 9-inch pie pan, flute the edges, prick the bottom of the crust with a fork and refrigerate the crust.
step 3
Preheat the oven at 350 degrees F (180 degrees C).
step 4
Line the refrigerated pie crust with a circle of parchment paper and pie weights or dried beans and bake for 15 minutes, remove pie crust from oven, remove parchment and weights and beans, return to the oven to bake for another five minutes. Remove pie crust from oven and let crust cool at room temperature
step 4 Line the refrigerated pie crust with a circle of parchment paper and pie weights or dried beans and bake for 15 minutes, remove pie crust from oven, remove parchment and weights and beans, return to the oven to bake for another five minutes. Remove pie crust from oven and let crust cool at room temperature
step 5
Bring about one cup of water to a boil, place Fresh Mint Leaves (25 g) in a small strainer over a bowl and prepare a small ice bath in another bowl. Once the water is boiling, pour water over the mint leaves to quickly blanch them and then lift the strainer out of the hot water bowl and into the ice bath, making sure that the mint leaves get submerged in the ice water.
step 5 Bring about one cup of water to a boil, place Fresh Mint Leaves (25 g) in a small strainer over a bowl and prepare a small ice bath in another bowl. Once the water is boiling, pour water over the mint leaves to quickly blanch them and then lift the strainer out of the hot water bowl and into the ice bath, making sure that the mint leaves get submerged in the ice water.
step 6
In the jar of a high-speed blender, add Avocados (3) prepared mint leaves, Maple Syrup (180 mL), Coconut Milk (4 Tbsp), Matcha Powder (1 Tbsp), Fine Salt (1/4 tsp), Vanilla Extract (1 tsp), juice from Lemon (1), Cacao Butter (115 g) and Mint Extract (4 drops). Blend on low, slowly increasing the speed to medium-low, until the mixture is perfectly smooth. Taste the filling to see if it is minty enough for your liking. Adjust if needed.
step 6 In the jar of a high-speed blender, add Avocados (3) prepared mint leaves, Maple Syrup (180 mL), Coconut Milk (4 Tbsp), Matcha Powder (1 Tbsp), Fine Salt (1/4 tsp), Vanilla Extract (1 tsp), juice from Lemon (1), Cacao Butter (115 g) and Mint Extract (4 drops). Blend on low, slowly increasing the speed to medium-low, until the mixture is perfectly smooth. Taste the filling to see if it is minty enough for your liking. Adjust if needed.
step 7
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 two hours before topping with whipped coconut cream & chocolate shavings
step 8
If you cannot find a can of just Coconut Cream (160 mL), refrigerate a can of coconut milk overnight, remove from the fridge and carefully scoop out just the cream from the top of the can. Whip cold coconut cream, Maple Syrup (2 Tbsp) and Mint Extract (2 drops) for three minutes, until light and fluffy. dd to the top of the pie. Using a vegetable peeler, shave the edge of a slightly warm Dark Chocolate (4 Tbsp) bar to create shaved curls.
step 8 If you cannot find a can of just Coconut Cream (160 mL), refrigerate a can of coconut milk overnight, remove from the fridge and carefully scoop out just the cream from the top of the can. Whip cold coconut cream, Maple Syrup (2 Tbsp) and Mint Extract (2 drops) for three minutes, until light and fluffy. dd to the top of the pie. Using a vegetable peeler, shave the edge of a slightly warm Dark Chocolate (4 Tbsp) bar to create shaved curls.
step 9
Sprinkle shaved dark chocolate on top of the whipped coconut cream. Return pie to the refrigerator for thirty minutes to let the coconut cream firm up a bit. Slice and serve!
step 9 Sprinkle shaved dark chocolate on top of the whipped coconut cream. Return pie to the refrigerator for thirty minutes to let the coconut cream firm up a bit. Slice and serve!
0 Saved
top
Version v3.149.1

ThinQ Recipe Service Notice

The ThinQ Recipe service will undergo a service update in April 2026. As part of this update, some existing features will be discontinued, and saved data (such as My Saved Recipes, My Meal Planner, and My Grocery) will be deleted.

Please back up any important data in advance.

Okay