No Bake Minty Grasshopper Pie Recipes

NO BAKE MINTY GRASSHOPPER PIE

Steps:

• Whisk together the almond flour, cocoa powder, and granular erythritol in a medium bowl.
• Stir in the butter then press the mixture into the bottom and up the sides of a pie plate - chill until the filling is ready.
• Warm 1 ½ cups of the cream and the mint in a medium saucepan over medium heat.
• When steaming, remove from heat and cover - let steep for 30 minutes.
• Strain the mixture into a large bowl, discard the mint and set the infused cream aside.
• Combine the water and gelatin in another saucepan and let stand for 1 minute.
• Stir in the cream mixture and heat over medium heat, whisking until the gelatin is fully dissolved and the mixture is hot.
• In a medium bowl, whisk the egg yolks and powdered erythritol.
• Slowly whisk in 1 cup of the hot cream then pour the mixture from the bowl back into the saucepan and whisk until it thickens.
• Remove from heat then stir in the food coloring and chill until it reaches a pudding-like consistency.
• Beat the remaining cream to stiff peaks then fold into the mint mixture.
• Spoon the filling into the crust and chill for at least 3 hours before slicing to serve.

GRASSHOPPER PIE

Steps:

• In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.