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Mar 8, 2015

Grasshopper Pie {gluten free + vegan}

My apologies for being a little M.I.A. since around Christmastime, but thank you for hanging in here! What started as a fun winter/holiday break quickly turned into a sickness-filled couple of weeks for our little family. Shortly after the new year began, we found out that we are expecting! Our family of four will be a family of five in early September and we are SO excited!

I have felt pretty awful for the most part these past few months, but I am thrilled to say that I am (finally) regaining my energy and not feeling sick as often. Just in time for spring - thank goodness! 


Since I am feeling motivated once again, I wanted to create a delicious, fun, spring-y dessert recipe to share with you. Also, with St. Patrick's Day right around the corner, this would make a festive treat for the holiday. Lastly, my amazing friends at So Delicious Dairy Free are hosting an Instagram contest in honor of Pi Day, which is March 14th (for all of my non-science geek friends). 

The Pi(e) 4 All Contest (#Pi4All) is a way to celebrate the mouthwatering, allergy-friendly treats that are available for those with food allergies or intolerances. Between 3/13 and 3/15/15, upload your allergy-friendly pie photo to Instagram. Tag @so_delicious, use hashtag #Pi4All, and describe your pie. For all photos uploaded during those dates, So Delicious Dairy Free will donate $3.14 to Kids with Food Allergies, plus you have a chance to WIN $314! See below for details. (Click here for contest rules.) 

Grasshopper Pie {gluten free + vegan}

1 1/2 cups gluten-free chocolate cookies (I used Enjoy Life Foods Double Chocolate Crunchy Cookies - one package was exactly enough)
3 Tbsp dairy-free butter substitute (I used Earth Balance Soy Free vegan butter)

Preheat oven to 350 degrees. 

Finely crush the cookies in a large plastic bag or food processor. Melt the butter and pour over the cookie crumbs. Mix together. Press all of the crumb mixture into the bottom of an oven-safe pie dish. 

Bake at 350 degrees for 10 minutes until the crust is just set. Remove and allow the crust to cool completely. 

1/2 cup So Delicious Dairy Free Culinary Coconut Milk
1/2 cup allergy-friendly semi-sweet chocolate chips

Place the chocolate chips in a glass bowl. Pour the culinary coconut milk in a microwave safe container and heat for 60-90 seconds. Pour the hot coconut milk over the chocolate chips and stir until the chocolate is melted and a smooth mixture is formed.

Once your pie crust has cooled, pour the melted chocolate mixture into the crust. Place the pie in the refrigerator or freezer to set up. The ganache will thicken and create a fudgy layer while it cools.

2 cups dairy-free milk
1/3 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
1/4 tsp peppermint extract
green food coloring (optional)

In a saucepan, whisk together the sugar, cornstarch and salt. Pour in the dairy-free milk and whisk until no lumps remain. Turn the heat to medium and continue to whisk until the mixture begins to thicken. (Sometimes with dairy-free milk, it takes a bit to thicken. If your mixture reaches boiling point and has not thickened, lower the heat temperature and continue stirring until it reaches the consistency of pudding. 

Remove from the heat and add the peppermint extract and food coloring. Stir until well combined. Pour the mixture into a medium bowl. Place a piece of plastic wrap directly on top of the mixture to prevent a skin from forming. Refrigerate the mixture until it is well-cooled. (It will thicken even more while cooling.)

Once your ganache layer has set up and your filling mixture has cooled, spread the filling over the top of the ganache. Refrigerate the entire pie until ready to serve.

Before serving, top the pie with So Delicious Dairy Free CocoWhip topping and mini chocolate chips. Enjoy! 




This post was sponsored by So Delicious Dairy Free. All text and opinions are mine alone.
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