Gluten-Free Week: Frozen Grasshopper Pie

I never say no to cookies, pie, or tarts. That’s why I’m a huge fan of Dynise’s new book, Pies and Tarts with Heart. The best thing about this Frozen Grasshopper Pie is that it tastes just like Thin Mints. Frozen Thin Mint pie that can be made gluten-free? There was no way I wasn’t going to share this recipe. Grab a spoon. You’re going to want to dig right in.

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All-Purpose Cookie Crust
Excerpted from Pies and Tarts with Heart by Dynise Balcavage

Cookie-type crusts are requisite for certain pies, including Key Lime Pie (using graham crackers) and
Banana Cream Pie. But think beyond the recipe box. Cookie crusts complement the flavors in just about any creamy, chocolaty, or ice cream–based pie (sadly, they are not a good crust for fruit pies or gooey nut-based pies; the liquid will turn your crust to mush). Mix and match fillings and cookie crusts and see what you come up with. As long as you pair like flavors with compatible cookie flavors, you should be fine.

Makes one 9-inch (23 cm) crust

1½ cups (150 g) crumbs from dry vegan wafer cookies or graham crackers (try chocolate, gingersnaps, lemon snaps, animal crackers, or just the tops from Oreo-type cookies minus the creamy filling; you’ll need about 3 cups [150 g] cookies or crackers to get 1½ cups [150 g] crumbs)
¼ teaspoon salt
4 tablespoons (55 g) margarine
1 teaspoon vanilla extract

Whiz the cookies/crackers and salt together in a food processor until very powdery and fine. Add the margarine and whiz again. Press into your pie pan. That’s it!

If you need to prebake, bake for 10 minutes at 350ºF (180ºC, or gas mark 4).

Frozen Grasshopper Pie
Excerpted from Pies and Tarts with Heart by Dynise Balcavage

This pie gets its inspiration from the famous Girl Scout Thin Mint Cookie. It’s very refreshing—perfect to clear your palate after a sticky summer picnic or barbecue. You feel cooler just looking at it.

Makes one 9-inch (23 cm) pie

1 All-Purpose Cookie Crust made with gluten-free chocolate cookies
1 pint (280 g) each of mint chocolate chip and chocolate ice cream, softened at room temperature for half an hour before using
2 tablespoons (30 ml) crème de menthe liqueur
½ cup (120 ml) chocolate sauce

Press the cookie crust into a pie pan. In a large bowl, mix the softened mint ice cream with the crème de menthe for an extra shot of flavor. Add natural color if using. Spread on the crust (and if there’s
any left over, have a dish as a chef’s reward). Cover and freeze for 2 hours, or until hardened. Repeat with the chocolate ice cream, and then when that layer is frozen, drizzle with the chocolate sauce and freeze for another half hour or longer. Slice and serve.

If you are buying all-natural nondairy ice cream, chances are it won’t be the fluorescent green color we’ve come to associate with mint chocolate chip. Fear not. Make your own natural green coloring by adding a teaspoon or so of chlorella or spirulina powder to the softened ice cream. The color will be more pastel than neon.

Sweet and Savory Vegan Pies

Take your plant-based pies to another level. In Pies and Tarts with Heart, popular blogger Dynise Balcavage shares her straight-forward wisdom about kitchen fundamentals and the most effective pie-making techniques. From Apple Pie to S’more Pie—and everything in between—these 60+ recipes will make you shine in your pastry pursuits, whether you are a beginner or a veteran pie maker.

Inside you’ll discover:

– Instructions for building your pie, from the basics to baking
– How to roll, stretch, and bake a respectable crust in no time
– Sweet pies: traditional, decadent, nutty, citrusy, and more
– Savory pies: including Tomato Tart, Greek Spinach Pie, and Cornish Pasties
– Stocking a pie-making pantry: the ingredients and equipment you’ll need
– A variety of gluten-free, low-fat, kid-friendly, raw, and no-bake options

This is the third cookbook by Dynise Balcavage. She blogs at and tweets at @theurbanvegan.

This book is available wherever books and ebooks are sold.