Sunday, July 26, 2009

Creamy Cool Mint and Chocolate Grasshopper Pie - gluten free! Or not.


This pie is so lowbrow, and I mean that in the best way possible. It's not a pretentious pie. It doesn't have season tickets to the opera. It doesn't drive a Mercedes. It doesn't wear Prada. This is just a down home, Walmart shopping, Ford driving, baseball playing, summer pie. If we lived in "real America" instead of the liberal hippie commune we call California (oh, I love you, you liberal hippie commune!), I imagine we might eat pie like this every day.

And not that this pie would ever say so itself, seeing as it's so unpretentious, but it is also delicious. It's cool. It's creamy. It's got a refreshing mint flavor and a crisp chocolate crust. It's kind of amazing. Perfect for like, I don't know, a barbecue? A picnic? A beach party? Sunday dinner? A midnight snack? Any time you feel like a little kitschy? Any old excuse?


This weekend we had a coed baby shower barbecue at our house (and by the way, men should always be invited to baby showers. So! Much! Fun!). I made some cupcakes (not gluten-free), and I thought I would just pull this out of the freezer so I could enjoy some dessert too. Dude. This pie was practically inhaled it went so fast. And the cupcakes? I still have a million of them. And why shouldn't this cake be popular? It's practically no-bake, it's perfect on a hot summer day, it pairs well with barbecue, what's not to love?

Wait, I think it's talking to you. It say "make me already!" I think you better listen.


Creamy Cool Mint and Chocolate Grasshopper Pie - Gluten free! Or not.

Okay, okay, this pie has the great white Satan in it. You know what I'm talking about. Yep, that's right. This pie calls for cool whip. On most days, I tend to sit up on my high horse and talk about how horrible processed food is (because it is horrible, actually), but, well, not today. Life is short, it's ok to live it up with some cool whip every now and then. I'm not suggesting you make cool whip part of your daily bread, but there are some worse sins I can think of. And honestly, the cool whip is seriously yummy. It's summer! Let's enjoy it, shall we?

Also, let's talk about crusts. My crust is gluten free, and is made out of my gluten-free Girl Scout thin mint cookies. HOWEVER, any other gluten-free chocolate cookie will work, and if gluten is not an issue, Oreo's are just dandy. Whatever cookie you choose, you want it to be crisp, like a graham cracker, not soft and chewy.

For the crust
25 gluten-free Girl Scout thin mint cookies, undipped in chocolate, just the cookie (or other types of chocolate cookie).
1/2 cup butter (one stick), melted

For the pie filling
8 ounces cream cheese, room temperature
8 ounces cool whip, extra creamy, thawed
1 teaspoon peppermint flavoring
1/2 cup sugar
green food coloring

Preheat oven to 350 degrees. Put 25 chocolate cookies in a food processor, and process until cookies are broken down into crumbs.

Add 1/2 a cup melted butter, and process until crumbs are moist and begin sticking together. Press into a pie plate, using the bottom of a measuring cup to press in firmly. Cook in preheated oven 10 minutes. Remove from oven and let cool (I stuck mine in the freezer to hasten the process. You want it to be cold before you put in the filling, or the filling may melt).

In a stand mixer, combine 8 ounces cream cheese...

... and 1/2 cup sugar. Whip on high until sugar is dissolved into cream cheese, and cream cheese is light and fluffy, 5-10 minutes.

Add 1 teaspoon peppermint extract. Mix to combine.

Add 8 ounces cool whip and mix until incorporated.

Add a few drops of food coloring (I used about 5 drops, but how green you want it is really a matter of preference). Mix thoroughly.

Filling with be firm but soft. Scrape filling into prepared crust, spreading evenly. Refridgerate at least 2 hours so it can firm up. Alternatively, pie can be frozen.



  1. Creamy and minty. I love thin mints!!

  2. Becks:

    This is so totally not about that grasshopper mint pie which I'd like to inhale.
    You asked about replacements for whipped cream, etc and I've tried to e-mail you thrice but I must be doing something wrong. Anyway, check out It is the best way to substitute cream either sweet or savory that I have found and doesn't have any hidden soy as many almond milks do. You can order from Amazon (I have to as I live in Texas) but they carry it at about a kazillion stores in California. Oh, mimiccreme, a can of coconut milk, a little arrowroot and sugar and flavorings make the most amazing ice cream better than NadaMoo and Luna and Larry's Bliss. I absolutely swear! So, what's the next drool worthy project?

  3. Whoa! What a great photo of the whisk showcasing that swirl of green fluff. Looks like a rock formation from Arizona. Gorgeous. And you're right. This looks crazy easy and yummy. As much as I hate processed food, I also love it.

  4. I never thought of girl scout thin mints as a pie crust. It's a great idea! I can't wait to try this recipe. I'm thinking about what to do for my birthday and this sounds like a great idea, and parred with those ribs you blogged about a few months ago we'll all have a great time. Thank you so much.

  5. This is most definitely what I'll be bringing to our annual family reunion this Saturday, only I'll bring two. Thanks so much for taking the time to post such wonderful recipes (I made a batch of your ribs last week...TO DIE FOR!!) and the beautiful photos are a plus!

  6. U can make home made whip cream with this it takes a lot of whipping but a half gt of heavy whipping cream and some will power and 30 min later its ready and tastes a lot better then cool whip