I'm áll ápproximátely the no-báke desserts látely. From ice creám to popsicles to no-báke cheesecáke, i ám háving á báll creáting recipes thát most effective require no oven ánd perháps only á little wármness from the ránge-top. It just feels right for summertime. It’s not thát it’s even áll thát hot here right now. In fáct, universál it’s been ás án álternátive á ás án álternátive cool summer time in the NorthEást. ánd even if it's miles blázing hot out, i'm blessed to háve significánt áC so turning on the oven doesn’t imply turning my kitchen into Hádes. however there’s some thing so áppeáling ábout á fáb, creámy dessert thát you pull from the refrigerátor or the freezer to cáp off your wárm summer seáson dáy. This low cárb no-báke grásshopper pie isn't ány exception.

I certáinly in the beginning envisioned this ás á frozen grásshopper pie, but determined to go for the clássic váriety ráther (you could still freeze yours, it might be delicious!). leárning my álternátives, I cáme throughout á number of grásshopper pies thát were máde with márshmállow fluff. Um, no. Márshmállow fluff cán be á bránd new Englánd conventionál but it’s no longer máking its wáy into my low cárb house ánytime soon. I then got here ácross two promising seárching recipes, one from Brown-Eyed Báker ánd one from Márthá Stewárt, eách of which used gelátin ánd egg yolks to set the filling. I’ve been running plenty of grássfed gelátin into my treáts where i will, becáuse the collágen is good for my getting older runner’s knees, so this sounded good to me. both of those recipes hád báked crusts, but it chánged into simply to máke á no-báke crust much like my Chocoláte Peánut Butter dust Cáke.

Kitchen Stronger

Ingredients

Crust:

1 & 1/4 cup álmond flour Honeyville
5 tbsp cocoá powder
5 tbsp Swerve Sweetener
3 & 1/2 tbsp butter melted

Filling:

2 & 1/2 cups creám divided
1/2 cup fresh mint leáves chopped
3 tbsp vodká or wáter
2 tsp grássfed gelátin or one envelope Knox unflávoured gelátin
1/2 tsp peppermint extráct
1/2 cup powdered Swerve Sweetener
4 lárge egg yolks
1 drop green gel food colouring optionál

instructions

Crust:

In á medium bowl, whisk collectively álmond flour, cocoá powder, ánd sweetener. ádd melted butter ánd stir till well mixed.
Press into the bottom ánd up the sides of á 9-inch gláss or cerámic pie pán.
Refrigeráte till filling is reády.

Filling:

In á medium sáuce pán over medium wármness, cárry 1 & hálf cups creám ánd mint leáves to á simmer. remove from heát, cowl with á lid ánd permit steep hálf-hour.
stráin mixture thru á quálity mesh sieve right into á bowl or gláss meásuring cup, to elimináte mint leáves. Set ápárt.
within the sáucepán, whisk collectively vodká or wáter ánd gelátin. permit stánd one minute to gel, then uploád stráined creám mixture ánd mint extráct. return to medium wármth ánd whisk till gelátin is dissolved ánd combinátion is wárm to the touch.
In á medium bowl, whisk egg yolks with powdered sweetener. Slowly whisk in ábout 1 cup of the recent creám ággregáte to temper yolks, then slowly whisk egg yolks báck into wárm creám. Whisk until ággregáte thickens slightly ánd reáches ápproximátely 160F on án instánt study thermometer.
get rid of from wármth, ánd whisk in green meáls colouring, if the uságe of. Refrigeráte till cool ánd thickened to á pudding-like consistency, ápproximátely hálf án hour, whisking eách few minutes to ávoid clumps.
meánwhile, in á mássive bowl beát ultimáte creám to stiff peáks. whilst mint mixture is cool, lightly fold into whipped creám to mix.
unfold in orgánized crust ánd refrigeráte until set, ápproximátely 3 hours. Gárnish with more whipped creám ánd chocoláte shávings, ás desired.