Grasshopper Pie

Yield: 1, 9-inch pie

• Prep Time: 40 minutes
• Cooling Time: 6 hours
• Total Time: 6 hours, 40 minutes

Ingredients:

For the crust:

• 3 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 1 tablespoon cocoa powder
• ¼ cup unsweetened shredded coconut
• 2 cups finely chopped pecans

For the filling:

• 1 cup Bake Believe^® Milk Chocolate Chips, chopped
• 1 cup heavy cream
• 2 (8-ounce) packages cream cheese, softened
• ½ cup plain Greek yogurt
• ½ cup maple syrup
• 1 teaspoon mint extract
• ½ teaspoon vanilla extract
• Green food coloring, optional

For the topping:

• 1 cup heavy cream
• 1 tablespoon maple syrup
• ¼ teaspoon mint extract
• 3 tablespoons Bake Believe^® Milk Chocolate Chips, melted

Instructions:

For the crust:

1. Preheat oven to 350F. Stir together chopped pecans, coconut, cocoa powder, melted butter and maple syrup. Firmly press mixture into the bottom and up the sides of a 9-inch pie plate. Transfer to oven and bake for 12-14 minutes. Remove from oven and let cool completely.

For the filling:

1. Whip the heavy cream with an electric mixer over high-speed until medium peaks have formed, set aside.
2. Combine cream cheese, yogurt, maple syrup, vanilla and mint extract in a large mixing bowl. Beat with an electric mixer over medium speed until fully combined and smooth, about 2-3 minutes. Add green food coloring and beat until combined. Fold in the whipped cream into the cream cheese mixture. Continue folding until combined and smooth.
3. Transfer filling to cooled pie shell. Use a spatula to spread smooth. Top with chopped chocolate chips, in an even layer, then refrigerate until firm, about 8 hours.

For the topping:

1. When ready to serve, combine heavy cream, maple syrup and mint extract in mixing bowl. Whip with an electric mixer over high speed until medium peaks have formed. Transfer whipped cream to chilled pie and drizzle with melted chocolate.