Paleo Grasshopper Pie in Chocolate Cookie Crust
WOAH! when i first had the idea to give this a shot, it was sort of a pipe dream, really. i mean, there are lots of paleo-fied recipes that *work* but honestly there are just as many (or more) that really don’t. so when i get an idea, and i have LOTS of them, i don’t always count on things going my way. anyway, i was dreaming of key words: green, st patty’s day, grasshopper pie, treats, and BAM, i knew i had to go for it.
i gotta say my friends, this is not half bad! in fact it was DELIGHTFUL! nothing artificial and only 1/2 cup of honey for the entire CRUST AND PIE combined!! i’d say that’s a double success.
without further ado, i give you paleo grasshopper pie!
Paleo Grasshopper Pie in Chocolate Cookie Crust
Ingredients
Scale
for crust:
- 1/2 cup coconut flour
- 1/2 cup pecan flour (i pulsed my nutribullet to create a course pecan meal)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup honey
- 1/4 cup coconut oil melted
- 1 egg
- 1 teaspoon madagascar vanilla
- 2 tablespoons organic cocoa powder
for filling:
- 2 cups flax milk (or other nondairy option)
- 2 tablespoons tapioca starch
- 3 egg yolks, lightly beaten
- 1/4 cup local raw honey
- 1/4 teaspoon salt
- 1.5 teaspoons real peppermint extract
- 2 tablespoons spinach juiced or two tablespoons pureed fresh spinach leaves
- 1/4 cup coconut oil melted
Instructions
- for crust, preheat oven to 350
- combine all ingredients in a mixing bowl
- lightly grease pie tin
- press mixture into a nice even layer in the base and up the sides of the pie tin
- to accommodate pie filling that does not need baking, bake crust for approximately 17-20 minutes (watching to prevent burning)
- while pie crust is baking, mix tapioca starch, salt, and honey for pie filling over low/medium heat in a saucepan
- once combined, slowly whisk in 1/4 of the flax milk
- now whisk in egg yolks and the rest of the flax milk
- when it starts to bubble reduce heat and use rubber spatula to pull pudding away from sides
- continue to stir constantly and scrape sides for about 5 more minutes
- once mixture has thickened, remove from heat and add in melted coconut oil, peppermint extract, and spinach juice
- pour green filling into chocolate pie shell and place in freezer for 30-45 minutes, checking on it periodically
- you will want it to be almost frozen without being rock hard solid, the refrigerator doesn’t quite get the desired consistency
Shared with Gluten free Wednesdays
I’ve been eating mostly paleo for the last 3 weeks while going through infertility treatments. This looks DELICIOUS!!!! Now if I can only convince my husband to make it for me (he’s the cook in the house!). Stopping by from SITS…
lisa, tell him he must! my husband who is not strict paleo and doesn’t even typically care for minty treats thought this was great! stick with paleo, it can be very helpful!