Grasshopper Pie
A cool, no-bake pie made with mint ice cream in a chocolate cookie crust, topped with whipped cream and mint chocolate pieces.
Servings: 8 servings
Ingredients
- 1 chocolate cookie crust
- 1 1/2 quarts mint ice cream (about 6 cups), softened
- 2 cups whipped cream store-bought or homemade
- 6 cookies mint Oreo cookies crushed
- chocolate shavings or crushed Andes mints
Instructions
- Remove the mint ice cream from the freezer and let it soften for at least 10 minutes so it's spreadable.
- While the ice cream softens, place the mint Oreo cookies in a resealable plastic bag and crush them with a rolling pin; set aside for topping.
- Press the chocolate cookie crust into a 9-inch pie dish or springform pan if not already prepared.
- Spoon the softened mint ice cream into the chocolate crust and smooth the top with a spatula.
- Spread 2 cups of whipped cream evenly over the ice cream.
- Sprinkle the crushed mint Oreos and chocolate shavings (or crushed Andes mints) over the whipped cream.
- Freeze the pie for at least 2 hours until firm.
- Remove the pie from the freezer 15 minutes before serving to soften slightly for easier slicing.
- For clean slices, dip a sharp knife in hot water, wipe the blade dry between cuts, and reheat as needed.
Equipment
- springform pan or pie dish
- Mixing Bowl
- spatula or spoon
- resealable plastic bag and rolling pin (for crushing cookies)
- Knife
Notes
- If mint ice cream is unavailable, mix softened vanilla ice cream with creme de menthe and green food coloring.
- Freeze for at least 2 hours before serving.
- Pie can be frozen for up to 5 days.
- For easy slices, dip a sharp knife in hot water and wipe between cuts.
- To substitute Mint Oreos, use 6 regular Oreos plus 1/4 cup chopped Andes mints.