This Grasshopper Gives Me a Spring in My Step!

Birthdays have always been very special celebrations in my family. Growing up, we would each have a birthday party at our house with all our friends. My mom would run creative games with prizes and lots of fun foods. Friends talked about how much they enjoyed those parties for years! We’d also have a special family dinner where we got to choose the entire meal, including the birthday dessert.

Every year my sister chose the same dessert; what we called “Boing Boing Grasshopper Pie”. It was a fluffy, minty, dairy-filled concoction of marshmallows, milk, whipped cream and creme-de-menthe all poured into a solid chocolate shell. It was absolutely delicious!

Many years have passed and my 3 sisters and I now have a yearly party to celebrate all of our birthdays together. Two of my sisters were born in April, one in February and my birthday is in March. Easter Sunday is typically when we have since it usually falls fairly close to all our birthdays and most of our grown children are able to come. We’re a close family and all really look forward to it each year!  Each of us still gets our favorite dessert prepared by one of our sisters.


Many years ago, I took over making my sister’s birthday grasshopper pie.

I used to follow the original recipe that my mom wrote out on a recipe card for me. I’ve had to modify the recipe, since I, along with several others in my family have allergies or sensitivities to dairy, gluten  and soy. Although I don’t typically use processed sweeteners or processed ingredients in my recipes, I chose to keep a few of them in in order to stay as close as I could to the original recipe. It was important to me to keep the consistency and taste what we all remember and loved. After all, it’s a for a birthday celebration! My sister loves my modified version just as much and all of us that have dietary issues are happy there is a dessert at the party that we can all enjoy!

Boing Boing Grasshopper Pie


1 cup Enjoy Life 69% Cacao Dark Chocolate Morsels (dairy, gluten & soy-free chocolate)

1 Tbs coconut oil

1 1/2 cup chopped raw walnuts

1/2 lb marshmallows (about 35 large)

1/3 cup unsweetened almond milk

1/4 tsp sea salt

1/2 cup creme de menthe*

1 (9oz) container So Delicious Dairy Free CocoWhip Coconut Whipped Topping


* If unable to find gluten free creme de menthe or to assure that the pie is 100% gluten free, substitute 1 tsp pure peppermint extract for the creme de menthe and garnish with peppermint leaves since the pie will be white.





Line a pie pan with aluminum foil, allowing edges to hang over the sides of the pan. Melt chocolate morsels & coconut oil in a double boiler over simmering water or place in a large microwave safe bowl and microwave in 30 second increments, stirring after each increment until melted and smooth. Add chopped walnuts & mix well. Spread evenly on bottom and sides of foil-lined pan. Chill until firm (about 1 hour). Lift shell out of pan, peel off foil and place back in pie pan. Keep in refrigerator until ready to use. Place marshmallows, milk and sea salt in a large microwave safe bowl. Microwave in 30 second increments, stirring after each increment until melted. Stir in creme de menthe. Chill in refrigerator until slightly thickened (about 1 hour). Gently fold in coconut whipped topping. Pour filling into shell and chill in refrigerator until firm (at least 1 hour).

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