GRASSHOPPER PIE

Makes one 9-inch pie

1 recipe Graham Cracker Crust (see elsewhere)

Filling

½ cup whole unroasted cashews, soaked in water 2-8 hours or until very soft

1 (13oz) can coconut milk, at room temperature

¼ cup crème de menthe

½ cup plain unsweetened almond milk

½ tsp agar powder

⅔ cup sugar

¼ cup coconut oil

2 tsp pure vanilla extract

½ tsp mint extract

1 to 2 drops green food colouring

Topping

¼ cup semisweet chocolate chips

2 tsp coconut oil

Bake the crust for 10 minutes at 350℉, then remove from the oven and let cool.

Drain the cashews and place them in a food processor or blender. Blend with the coconut milk and crème de menthe until totally smooth, scraping down the sides of the bowl occasionally. This can take up to 5 minutes depending on the strength of your machine.

In the meantime, stir together the almond milk and agar powder in a small (2qt) saucepot. Bring the mixture to a boil, stirring constantly. Boil for 30 seconds, then lower the heat so that you’re just getting small bubbles and cook for about 5 minutes, stirring occasionally. Whisk in the sugar. Add the coconut oil and mix until melted.

With the food processor running, stream the hot mixture in until thoroughly blended with the cashew mixture, then add the vanilla and mint extracts and food colouring. Pulse to combine.

Transfer the mixture to the prepared pie crust and refrigerate until set, about 4 to 6 hours. If there’s a little extra filling, just put it in a cup to set and don’t overfill the pie. The filling is very thin at first, but don’t worry; that is how it’s supposed to be!

When the pie is just about set, prepare the topping. In a bowl, microwave the chocolate chips using 50 percent power for 1 ½ to 2 minutes. Stir with a fork to thoroughly melt. Stir in the coconut oil to melt.

To assemble: with a rubber spatula, transfer the melted chocolate to a plastic bag. Snip the very corner of the bag (with as tiny a snip as you can manage) and drizzle the chocolate all over the pie in a zigzag or crisscross pattern.

Return the pie to the fridge to set for 20 minutes.

Optionally garnish with vegan whipped topping.