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Jun 30, 2016 >> More Southern Charm: Grasshopper Pie

G&F BLOG_Charleston One Part Plant Jessica Murnane Grasshopper Pie


In the spirit of all things southern, our favorite health foodie and green goddess JESSICA MURNANE taught us how to make an updated and plant-based version of Grasshopper Pie. This classically southern dessert was a hit among southern hostesses in the ‘50s and ‘60s, drawing its name from the bright green insect due its traditionally minty hue.

We’ve always thought of Jessica as a nutrition badass, dropping serious clean-eating knowledge on her website One Part Plant and insightful podcast. Her pragmatic approach to eating well for a happy body and happier mind is exactly why we love her. In search of some more Vitamin D, Jessica recently set up shop in sunny Charleston, South Carolina and can’t stop raving about the charming locale.


“It’s a little bit tropical, the food is amazing, the flowers are out of control, the architecture is insane, and everyone is so, so nice,” explains Jessica. “It’s a really special place.”

Jessica obviously blew our tastebuds away with her rendition of Grasshopper Pie sans heavy dairy and other taste-real-good-but-definitely-not-good-for-you ingredients. Watch our interview and learn how to whip up your own plant-based Grasshopper Pie—and maybe even pick up some tips and tricks on how to make healthy substitutes in all your other indulgent dessert recipes. Keep an eye out for Jessica’s inaugural cooking bible we’ve all been waiting for, One Part Plant Cookbook, coming out Spring 2017.


Crust Ingredients:

  • 1 cup almond meal flour
  • 1 cup rolled oats
  • 1 tsp. vanilla
  • 1 tbsp. coconut oil, liquid form
  • 3 tbsp. real maple syrup
  • 1 tsp. salt
  • 1 cup dark or dairy-free chocolate chips, chopped and divided

Filling Ingredients:

  • 2 cans full fat coconut milk, refrigerated overnight
  • 1 1/2  tsp. of mint extract/flavor
  • 3 tbsp. maple syrup
  • A few drops liquid chlorophyll (optional)


Preheat the oven to 350 degrees. Grease a 9 inch tart or pie pan. In a food processor with S blade attachment, process the almond meal and oats together. While the motor is running, pour in vanilla, maple syrup and coconut oil. Blend until you don’t see whole oats anymore and you have a nice crumbly dough ball. Press dough into tart or pie pan and bake for 10-12 minutes, or until the edges and bottom begin to brown.

Learn more about Jessica at and see more Charleston fun in our Pretty City feature.