Vegan Grasshopper Pie

Step 1

Place 20 chocolate cookies in a food processor and blend until they are crushed into tiny pieces. (You can also put them in a bag and hit them or roll a rolling pin over them until they are crushed).

Step 2

Mix 1/4 cup of melted vegan butter (or coconut oil) with the crushed sandwich cookies and then press the mixture to the bottom of a 9-inch springform pan or pie dish.

Step 3

Place in the refrigerator to cool while you make the filling.

Step 4

Pour 3/4 cup of aquafaba and 1/4 tsp of cream of tartar in a mixing bowl.

Step 5

Mix with an electric mixer for 7 minutes, stopping occasionally to scrape the edges.

Step 6

Add 1 cup of powdered sugar a small amount at a time to the whipped aquafaba while mixing for another 2 minutes.

Step 7

After the aquafaba has been beaten for a total of 9 minutes, set the bowl of whipped aquafaba aside.

Step 8

Mix 2 cups of vegan cream cheese with 1/3 cup of creme de Menthe, and 1/3 cup of melted refined coconut oil in a separate bowl with an electric mixer.

Step 9

Slowly add 2 cups of powdered sugar to the cream cheese mixture 1/2 cup at a time beating again between each one.

Step 10

Pour the cream cheese mixture into the aqufaba mixture, sprinkle with chocolate chips or cookie crumbs and fold the mixture together with a spatula.  Be careful not to over stir or it will start to deflate.  Just stir enough so that everything is incorporated.

Step 11

Pour the filling into the pie cruts and smooth it out.  (Top with some extra chocolate chips or cookie crumbs if you want).

Step 12

Freeze overnight or for at least 6 hours.  Serve frozen.