Low Carb Creamy Mint Mousse (Grasshopper) Pie

Creamy Mint perfection!

Ingredients:
Crust:
1 1/4 cup almond flour
5 tablespoons unsweetened cocoa
5 tablespoons Lakanto Classic sweetener
4 tablespoons butter, melted
Filling:
2 1/2 cups heavy whipping cream
1/2 cup chopped fresh mint leaves
3 tablespoons vodka (or water)
2 teaspoons (1 envelope) unflavored gelatin
1/2 teaspoon peppermint extract
2/3 cup Lakanto Powdered sweetener
4 egg yolks
2 drops green food coloring
Garnish:
1 cup heavy whipping cream
3 tablespoons Lakanto Powdered sweetener
1 envelope Dr. Oetker Whip It (optional)**
sugar free chocolate syrup***
10 fresh mint leaves

Method:
Preheat oven to 350*. 
In a medium bowl, use a large fork to stir together the almond flour, cocoa and Classic sweetener. Add the melted butter and stir until all of the ingredients are moistened and well blended. Press firmly into the bottom and sides of a 9 inch deep dish pie pan. 
Bake for 7 minutes. Set aside to cool.
Place 1 1/2 cups of the heavy cream and the mint leaves into a saucepan. Heat over medium heat until hot, but do not bring to a boil. Remove from heat, cover and let sit for 30 minutes.
Strain the cream, to remove the leaves, into a bowl, or measuring cup for liquids.  Set aside.
Add the vodka to a saucepan. Sprinkle the gelatin over the vodka and stir to mix. Let stand for one minute. Add the strained cream and mint extract to the gelatin. Heat over medium heat until the gelatin is dissolved and the mixture is hot to the touch. Remove from heat and set aside. 
Whisk together the egg yolks and 2/3 cup powdered sweetener. Slowly add half of the hot  cream to the yolks, whisking constantly. Slowly whisk the yolk mixture into the remaining hot cream in the saucepan. Heat and stir, over medium low heat, until the mixture thickens and reaches a temperature of 160*. Remove from heat and whisk in the food coloring. Refrigerate for 30 minutes, to cool and thicken, stirring every 10 minutes. (The mixture should resemble the consistency of pudding.) 
While the mint mixture is chilling, in a large bowl, beat the remaining 1 cup of heavy cream until stiff peaks form. Gently fold the cooled mint mixture in to the whipped cream to blend. 
Spread the blended mixture evenly into the cooled chocolate crust. Refrigerate for 3 hours or longer. 
For the garnish, add the 1 cup of heavy cream to a medium bowl. Sprinkle the Whip It and powdered sweetener over the top of the cream and beat with an electric mixer until stiff peaks are formed.
Cut the chilled pie into 10 equal slices. Drizzle chocolate syrup over each slice. Top with a dollop of whipped cream and a mint leaf. Store leftover portions in an airtight container in the refrigerator. Makes 10 servings.

**The "Whip It" helps the whipped cream to hold it's shape, but it is optional.

***If you do not have sugar free chocolate syrup, you can melt 1/3 cup of sugar free chocolate chips with 1 tablespoon of coconut oil. (If heating in a microwave, heat for 20 seconds, stir and then repeat until the mixture is smooth.) Allow the mixture to cool before drizzling over the pie.

Nutritional info per slice, approximately:
448.6 calories ~ 44 grams fat ~ 7 grams net carbs ~ 8.36 grams protein

Note: This pie is so creamy and delicious. It is a perfect dessert for Saint Patrick's Day, Easter, Christmas or any time. (My family loved it.)