I’ve said it before, but something about the holidays (especially easter!) makes me want to make pie. Last year I made a delicious chocolate pie; and this year its this frozen grasshopper pie (found here). This pie is crazy good. and its made with avocados and marshmallows. Yep. Avocado and marshmallows. Dont knock it. Try it and you’ll see how crazy good it is.
15 trader joejoes or other chocolate sandwich cookie
2 Tablespoons Earth balance, Melted
1 Cup Pureed Avocado (From About 2 Small, Ripe Avocados)
1 Teaspoon Lemon Juice
1/4 cup soymilk
1 10-Ounce Package Dandies Marshmallows
1/4 Teaspoon Salt
1 1/2 Teaspoon Peppermint Extract
1/2 Teaspoon Vanilla Extract
Begin by combining the cookie crumbs and melted margarine in a large bowl, and stir well until there are no dry spots. Transfer this mixture to a 9-inch round pie tin, and use your fingers to press it evenly across the bottom and up the sides. Place the crust in your freezer until firm, at least 30 minutes.
Meanwhile, you can start preparing the filling. Puree your avocado using a blender or food processor, along with the lemon juice and soymilk. Scrape down the sides of the bowl periodically ensure you have no lumps of avocado. Set aside.
Place all of the marshmallows in a medium sauce pan, and set it over moderate heat. Stir continuously until the marshmallows have completely melted, and quickly transfer the marshmallow goo into your food processor or blender. Pulse to combine, and add in the salt, mint, and vanilla extract. Scrape down the sides once or twice between pulses, until the mixture is homogeneous. Pour into your frozen crust, and return the whole thing to the freezer. Let freeze for at least 4 hours, until set and sliceable. If desired, top with chocolate shavings, curls, or ganache. (recipe to follow)
I keep mine frozen, take out of freezer for 5-10 minutes and then serve.
1/4 cup soymilk
4 oz choc chips
2 T maple syrup
In a small saucepan, heat up soymilk until its a rolling boil; remove from heat and stir in the chocolate chips and syrup. Top pie with it, and put back in the freezer to cool.
* I made my pie, and put in the freezer for about 2 hours, then made the ganache, topped the pie with it and put it back in the freezer for another 2 -3 hours before serving.