Vegan Grasshopper Pies are a varied lot. Refrigerated, frozen, made from mint ice cream...made from spinach(!), they cover the gamut. But I set out to make one like I remember from my vegetarian days: a chiffon-style icebox pie that slices neatly, but is definitely not rubbery. It is not easy to achieve that chiffon-y texture sans eggs, so my version is a little more firm, but you will love it. Unless you eschew alcohol, that is. The Grasshopper Pie I knew and loved was made with Crème de Menthe and Crème de Cacao—no worries: neither contains cream!—and so it goes with my vegan version. If you want to forgo the calories in the crust, simply spoon the filling into parfait glasses, top with Chocolate Ganache, and garnish as desired.

Grasshopper Pie [Vegan]

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