Grasshopper Pie

By • December 8, 2014 4 Comments

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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


Serves 12

For the crust:

  • 11/4 cup cookie crumbs, such as Oreo
  • 1/4 cup unsalted butter, melted
  1. Preheat the oven to 350° F. Melt the butter in a small saucepan.
  2. In a small bowl, combine the melted butter and cookie crumbs until the mixture resembles wet sand.
  3. Press the mixture into a 9-inch pie pan; bake for 8 to 10 minutes, being careful not to burn it.
  4. Let cookie crumb crust cool completely.

For the peppermint-chocolate ice cream:

  • 1 cup whole milk
  • 2 cups heavy cream
  • 300 milliliters sweetened condensed milk
  • 3 teaspoons pure peppermint extract
  • pinches sea salt
  • drops 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. In a medium sized bowl, whisk together all of the ingredients until combined.
  2. Cover the bowl with plastic wrap and chill until cold but not frozen, about 30 minutes.
  3. 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.
  4. Once the ice cream has churned, fold in the dark chocolate slivers.
  5. Immediately pour the ice cream into the cooled cookie crumb crust and place in the freezer to set for 1 hour.
  6. 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.
  7. 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.
  8. 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.

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