Sugar-Free Grasshopper Mousse Pie

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Course Dessert

Prep Time 20

Total Time 20

Servings pieces

Calories 261kcal

Author Brenda Bennett | Sugar-Free Mom

½ cup water
1 teaspoon gelatin
5 ounces avocado mashed
8 ounces cream cheese softened
1 teaspoon peppermint extract
1 teaspoon peppermint liquid stevia
pinch salt
1 cup heavy cream
Optional Topping: Sugar-Free Chocolate Sauce (add some mint stevia to melted sugar-free chocolate chips and coconut oil)
Optional: a few drops of green food coloring if you want a darker green color.

To make the pie crust, combine all ingredients into a food processor and blend just enough to combine. Don't over blend or you will have the texture of peanut butter.
Taste crust batter to see if you need more salt or sweetness.
Using your fingers spread and mold crust onto the bottom and sides of pie plate. Set aside.

Pour the water into a small saucepan and sprinkle the gelatin on top.
Turn on low heat, stirring constantly until gelatin is dissolved. Let cool.
Place the avocado, cream cheese, peppermint extract, stevia and salt into a stand mixer and blend on high until smooth or place in a large bowl and use an electric hand mixer to blend.
Taste and adjust sweetness if needed.
Pour in heavy whipping cream in another mixing bowl and use an electric mixer to blend on high until soft peaks form. Fold into the cream cheese mixture.
Gradually pour in the cooled gelatin and stir until combined.
Pour filling into pie crust.
Refrigerate at least 2 hours, loosely covered or up to 1 day in an airtight container.
When ready to serve add optional chocolate drizzle if desired.

3 g net carb count

12 servings for entire thing

This recipe was first published in march 2016 and updated with video in March 2019.