Grasshopper Protein Pie – by Clayton


Last week, over Facebook, Clayton – a natural bodybuilder and protein pie wizard – messaged me a picture of his Grasshopper Protein Pie. It looked like this and I was really impressed because whohohoa, right!? So I asked him for the recipe and he said no. Well, he didn’t say no no, he just said that  he needed to tweak the recipe and make some adjustments before he could share it – to ensure it ‘tastes just right’. I told him I’d love to guest-post it on here when he felt ready to share it with the world and he said yes. So here we are. Here’s Clayton’s perfected Grasshopper Pie recipe.

Now, before I turn the mic over to Clayton, I’d like inform those of you who are fearfully wondering whether or not this pie contains grasshoppers that it doesn’t. It’s called a Grasshopper Pie because it’s inspired by the Grasshopper cocktail – a creme-de-mènthe, cocoa liquor, and cream-based cocktail. Yup. It’s pretty much mint cream + cocoa cream + fresh cream. You can kind of see why it’d be a great one to turn into a pie, right?

Anyways, here’s Clayton with the recipe. Oh and here is Clayton’s page and website if you want to check out the man behind this hopping protein wizardry! Make sure you check out his recipes too by the way because, oy… the man can protein cook!

Untit22ledWhen I decided to create a grasshopper protein pie for, I knew I was facing a real challenge. Grasshopper pie, although delicious, is probably one of the most unhealthy deserts I can think of. And there aren’t a lot of healthy alternatives for the components that give grasshopper pie its distinct taste: Oreo cookie crumb crust, marshmallow cream filling, liquor. If I wanted to create a great tasting, healthy, and protein packed grasshopper pie, I was going to have to get creative. So, that’s exactly what I did.

Un2323titledInstead of an Oreo cookie crumb crust, I made a crumb crust that’s more like a protein packed streusel for the bottom of the pan. And instead of marshmallow and cream for the filling, I used Greek yogurt and whipped topping. However, when it came down to using crème de menthe and crème de cocoa… I’m sorry, there is just nothing that could replace those two ingredients. They are just so good! So, I kept them in the recipe. But instead of combining them, I made a layered grasshopper pie. The layering concentrates the mint flavor at the top and I was able to use less crème de menthe and get the same delicious flavor that grasshopper pie is known for (along with the awesome green color).

UntitledWhat I finally came up with was nothing short of delicious. And I think you will agree.

The combination of the crust and the mint and chocolate layering screams traditional grasshopper pie. But the nutrition info screams afternoon snack… or in my case, breakfast.

Crust Ingredients:

1/2cup Ezekiel 4:9 Original Cracked Gran Cereal (Grape Nuts or some other hearty crunchy cereal would probably work too)
32g ON 100% Gold Standard Whey Coffee (coffee flavor? yes, coffee! it adds to the richness of the chocolate)
4 tablespoons coconut flour
2 tablespoons Hershey’s Special Dark Cocoa Powder
1 tablespoon agave nectar
5 tablespoons reduced fat butter

Crust Directions:

1. Preheat oven to 400-degrees F

2. In a bowl, mix together the cereal, coconut flour, the cocoa powder and the whey protein until well integrated

3. Add in the agave nectar and slowly mix together with a fork

4. Slowly add in the butter and mix until grainy and a little clumpy – it should not be a dough, it should look like a chocolate cookie crumb crust

5. Line a 9” pie dish with the crust you just made, pressing it into the sides and the walls of the dish

6. Bake the crust for 10min

7. Allow the crust to cool on the counter for 15-20min until it is about room temp (if you shove it in the freezer right away then the crust may crack and/or shrink; so, wait until it’s cooled)

8. Put the crust in the freezer

Bottom Layer Ingredients:

2.5oz Chobani fat free vanilla Greek yogurt
3.5oz fat free Cool Whip or other low fat whipped topping
2 tablespoons crème de cocoa
40g ON 100% Gold Standard Whey Coffee
2 tablespoons Hershey’s Special Dark Cocoa Powder

Bottom Layer Directions:

1. Mix together the Greek yogurt, cocoa powder, and whey protein until smooth and completely blended (it will look like a thick & smooth chocolate batter)

2. Fold in the whipped topping

3. Add in the crème de cocoa and mix until everything is smooth and blended

4. Pour mixture on top of chilled crust

5. Put it in the freezer until firm (about 1-2hrs)

Top Layer Ingredients:

2.5oz chobani fat free vanilla greek yogurt
3.5oz fat free Cool Whip or other low fat whipped topping
2 tablespoons green creme de menthe
2 tablespoons Hershey’s Sugar Free Chocolate Syrup

Top Layer Directions:

1. Beat the greek yogurt until it is smooth

2. Fold in the whipped topping

3. Add in the creme de menthe and mix until everything is smooth, blended and green

4. Pour the mixture on top of the already frozen bottom layer

5. Put it in the freezer overnight (or for at least another 1-2 hours)

6. Remove from freezer and drizzle chocolate syrup over the top and put it back in the freezer for another 30-60min to freeze syrup (optional)

Now, go ahead and enjoy a slice! Or give a slice to a friend. But don’t tell them that it has more than 40% fewer carbohydrates, over 85% less fat, and over 3x as much protein as a traditional grasshopper pie.

Macros per Serving (out of 8):

10g protein
27g carbs (out of which 3g is fiber)
5g fat!