AuthorHolly CookCategoryKeto Dessert RecipesDifficultyBeginnerWe all enjoy the traditional dessert known as grasshopper pie. Although the pie is green, there is no other explanation for its nickname "grasshopper." After all, the recipe doesn't call for actual grasshoppers!
In a medium bowl, combine the almond flour, cocoa powder, and erythritol granules.
When the filling is finished, push the mixture into the bottom and up the sides of a pie pan and chill.
Warm(over medium heat) the mint and 1 1/2 cups of the cream.
Remove from heat when steaming, cover, and allow soak for 30 minutes.
Remove the mint, strain the mixture into a large bowl, and reserve the infused cream.
In a another saucepan, combine the water and gelatin and let alone for a minute.
When the gelatin has completely dissolved and the fluid is heated, stir in the cream mixture and cook over medium-low heat, whisking constantly.
Whisk the egg yolks and erythritol powder in a medium bowl.
1 cup of the hot cream should be whisked in gradually, after which you should return the mixture to the pot and continue to whisk it until it thickens.
Remove from the heat, whisk in the food colouring, and chill until it has the consistency of pudding.
Fold the mint mixture into the remaining cream once it has been beaten to stiff peaks.
Before cutting to serve, chill the filling in the crust for at least 3 hours.
Ingredients
Directions
In a medium bowl, combine the almond flour, cocoa powder, and erythritol granules.
When the filling is finished, push the mixture into the bottom and up the sides of a pie pan and chill.
Warm(over medium heat) the mint and 1 1/2 cups of the cream.
Remove from heat when steaming, cover, and allow soak for 30 minutes.
Remove the mint, strain the mixture into a large bowl, and reserve the infused cream.
In a another saucepan, combine the water and gelatin and let alone for a minute.
When the gelatin has completely dissolved and the fluid is heated, stir in the cream mixture and cook over medium-low heat, whisking constantly.
Whisk the egg yolks and erythritol powder in a medium bowl.
1 cup of the hot cream should be whisked in gradually, after which you should return the mixture to the pot and continue to whisk it until it thickens.
Remove from the heat, whisk in the food colouring, and chill until it has the consistency of pudding.
Fold the mint mixture into the remaining cream once it has been beaten to stiff peaks.
Before cutting to serve, chill the filling in the crust for at least 3 hours.
