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Minted Coconut Grasshopper Pie
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
Equipment:
9-inch pie dish
mixing bowls
electric mixer
saucepan
whisk
refrigerator
Cuisine Type: American
The Minted Coconut Grasshopper Pie is a delightful dessert that combines the rich flavors of coconut with the invigorating taste of mint, creating a unique twist on the classic grasshopper pie. This no-bake pie features a creamy filling made with coconut milk, green crème de menthe, and whipped cream, all nestled in a chocolate cookie crust.
The vibrant green color and invigorating mint flavor make it a perfect dessert for special occasions or summer gatherings. This pie isn’t only visually appealing but also incredibly easy to make. The chocolate cookie crust adds a satisfying crunch that perfectly complements the smooth and creamy filling.
With just a few simple ingredients, you can create a show-stopping dessert that will impress your guests and leave them craving more. Whether you’re a fan of coconut or just looking for a fun way to enjoy a classic dessert, this Minted Coconut Grasshopper Pie is sure to be a hit!
Ingredients:
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 1 cup heavy whipping cream
- 1 cup coconut milk
- ½ cup powdered sugar
- ½ cup crème de menthe (green)
- 1 teaspoon peppermint extract
- ½ cup shredded coconut (sweetened or unsweetened)
- Green food coloring (optional)
- Fresh mint leaves (for garnish)
Instructions:
- Begin by preparing the crust. In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then remove and allow to cool completely.
- In a separate mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Gradually add in the powdered sugar and continue to whip until stiff peaks form. Set aside.
- In a saucepan over medium heat, combine the coconut milk, crème de menthe, and peppermint extract. Heat until just warm, making sure not to boil. Remove from heat and let it cool slightly.
- Once the coconut mixture has cooled, gently fold it into the whipped cream until well combined. If desired, add a few drops of green food coloring to achieve a vibrant green hue. Gently fold in the shredded coconut, being careful not to deflate the whipped cream.
- Pour the minty coconut filling into the cooled chocolate cookie crust. Spread it evenly and smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 2 hours or until set.
- Once set, remove the pie from the refrigerator. Garnish with fresh mint leaves before slicing and serving.
Extra Tips:
To enhance the coconut flavor, consider using coconut cream instead of coconut milk for a richer texture. You can also experiment with different types of chocolate cookies for the crust, such as Oreo or other chocolate wafer cookies. If you want to make this dessert even more decadent, try adding a layer of chocolate ganache on top of the crust before adding the filling.
Enjoy your Minted Coconut Grasshopper Pie!