Grasshopper Pie

December  8, 2014
1 Ratings
  • Prep time 8 hours
  • Cook time 2 hours
  • Serves 12
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

What You'll Need
  • For the crust:
  • 1 1/4 cups cookie crumbs, such as Oreo
  • 1/4 cup unsalted butter, melted
  • For the peppermint-chocolate ice cream:
  • 1 cup whole milk
  • 2 cups heavy cream
  • 300 milliliters sweetened condensed milk
  • 3 teaspoons pure peppermint extract
  • 1 pinch sea salt
  • 1 drop green (gel) food colouring
  • 1/2 cup good quality dark chocolate, chopped into slivers or small pieces
  • 1/3 cup good quality cocoa powder
  • 2/3 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/4 cup heavy cream
  1. For the crust:
  2. Preheat the oven to 350° F. Melt the butter in a small saucepan.
  3. In a small bowl, combine the melted butter and cookie crumbs until the mixture resembles wet sand.
  4. Press the mixture into a 9-inch pie pan; bake for 8 to 10 minutes, being careful not to burn it.
  5. Let cookie crumb crust cool completely.
  1. For the peppermint-chocolate ice cream:
  2. In a medium sized bowl, whisk together all of the ingredients until combined.
  3. Cover the bowl with plastic wrap and chill until cold but not frozen, about 30 minutes.
  4. 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.
  5. Once the ice cream has churned, fold in the dark chocolate slivers.
  6. Immediately pour the ice cream into the cooled cookie crumb crust and place in the freezer to set for 1 hour.
  7. 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.
  8. 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.
  9. 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.

See what other Food52ers are saying.

  • Bob Quinn
    Bob Quinn
  • lyndsay sung
    lyndsay sung
  • Matthew Sinclair
    Matthew Sinclair
  • car

5 Reviews

Bob Q. October 5, 2018
I make my Mom's recipe from the 50's using a good Creme de Minthe and a White Crem de yum....
lyndsay S. June 14, 2015
Hi Matthew! Yes, I should have added the "and" to have it make more sense - 1 cup and 1/4 cup of crumbs. All the best!
Matthew S. June 14, 2015
Curious, I see 11/4 cup cookie crumbs, is that the right measurement? 11/4 just seems like a strange measurement is all.
car June 14, 2015
I think it was written poorly and actually means 1 and 1/4 C cookie crumbs.
Matthew S. June 14, 2015
Thank you, it was what I suspected but didn't want to assume.