If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Grasshopper pie has a real 1980s vibe for me—pre-purchased at Baskin Robbins as a birthday treat or sliced fancy-style, dolloped with fresh whipped cream, it's a flavor combination that won't quit: cool mint ice cream with folded in chopped dark chocolate, a chocolate cookie crust, and a rich easy fudge topping. No bugs were harmed in the making of this pie!
The whole pie is very easy, and you can cut down on production time by being efficient (baking the pie crust while the ice cream mixture is chilling, for example). Just don't forget to chill the pie for 6 to 8 hours (until firm) before slicing in, as you'll want to give the ice cream and fudge topping enough time to properly set up. I served it with barely-sweetened fresh whipped cream and sprinkled it with chocolate shavings. Make them chocolate "curls" to really 1980s it up! Happy grasshopper pie eating! —lyndsay sung
Prep time: 8 hrs
Cook time: 2 hrs
For the crust:
cups cookie crumbs, such as Oreo
cup unsalted butter, melted
- Preheat the oven to 350° F. Melt the butter in a small saucepan.
- In a small bowl, combine the melted butter and cookie crumbs until the mixture resembles wet sand.
- Press the mixture into a 9-inch pie pan; bake for 8 to 10 minutes, being careful not to burn it.
- Let cookie crumb crust cool completely.
For the peppermint-chocolate ice cream:
cup whole milk
cups heavy cream
milliliters sweetened condensed milk
teaspoons pure peppermint extract
pinch sea salt
drop green (gel) food colouring
cup good quality dark chocolate, chopped into slivers or small pieces
cup good quality cocoa powder
cup granulated sugar
tablespoons unsalted butter
cup heavy cream
- In a medium sized bowl, whisk together all of the ingredients until combined.
- Cover the bowl with plastic wrap and chill until cold but not frozen, about 30 minutes.
- In the bowl of an ice cream machine, pour the chilled mixture in and mix according to the ice cream machine's instructions. I churned it for about 20 minutes.
- Once the ice cream has churned, fold in the dark chocolate slivers.
- Immediately pour the ice cream into the cooled cookie crumb crust and place in the freezer to set for 1 hour.
- While the ice cream layer is setting up, combine the cocoa powder, granulated sugar, unsalted butter, and heavy cream in a medium saucepan on low heat, whisking constantly. Once everything is fully combined, remove from heat and allow to cool.
- After 1 hour is up, remove the ice cream pie from the freezer. Pour the cooled fudge sauce over top, using an offset spatula to spread it to the edges.
- Freeze the pie for 1 hour until the fudge topping is set; then cover with plastic wrap and chill for 6 to 8 hours before serving.
- This recipe is a Community Pick!