Minty Avocado Grasshopper Pie

A refreshing twist on the classic Grasshopper Pie, this Minty Avocado version combines creamy avocados with peppermint and chocolate flavors, offering a healthier, vibrant dessert option for any occasion.

Prep time: 20 minutes
Cook time:
Serves: 8

Ingredients

1 cup chocolate cookie crumbs

1/4 cup unsalted butter, melted

2 ripe avocados, peeled and pitted

8 oz cream cheese, softened

1/2 cup sweetened condensed milk

1/4 cup peppermint schnapps

1/4 cup fresh lime juice

1 teaspoon vanilla extract

1 cup heavy cream, whipped

1/4 cup mini chocolate chips

Fresh mint leaves for garnish

Whipped cream for garnish

Instructions

1. In a medium bowl, mix chocolate cookie crumbs with melted butter. Press into the bottom of a 9-inch pie pan to form the crust and refrigerate.

2. In a blender, combine avocados, cream cheese, sweetened condensed milk, peppermint schnapps, lime juice, and vanilla extract. Blend until smooth.

3. Fold the whipped heavy cream into the avocado mixture.

4. Pour the filling into the prepared crust and smooth the top with a spatula.

5. Sprinkle mini chocolate chips over the top.

6. Cover and refrigerate for at least 4 hours or until set.

7. Before serving, garnish with fresh mint leaves and additional whipped cream if desired.

Storage

Store the pie covered in the refrigerator for up to 3 days.

Reheating

This pie is best served chilled. If a firmer texture is desired before serving, place in the refrigerator for a few minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.