Grasshopper Pie
The ultimate dessert for mint lovers! The Grasshopper Pie is a no-bake treat packed with creamy mint chip ice cream and rich fudge. Perfect for summer gatherings or anytime you crave something sweet, this pie is easy to make and sure to impress your guests.
Equipment
- Blender
- Food Processor
- Pie Pan
Ingredients
- 1-3/4 cups Mint Oreos about 24 cookies, plus more cookies for garnish! Any chocolate-mint sandwich cookie works.
- 4 tablespoons Unsalted Butter melted
- 1/8 teaspoon Salt
- 1 (48-ounce) container Mint Chip Ice Cream or mint brownie ice cream, slightly softened
- 1 (8-ounce) container Frozen Whipped Topping completely thawed
- 1 (11.5-ounce) container Hot Fudge Topping
Instructions
- Start by melting the butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter causes a greasy crust.)
- In a powerful blender or food processor, blend whole Mint Oreos (cookie and crème) until they are all crumbs. Re-blend any large chunks so the crust will cut nicely.
- Measure once fully crumbled, then transfer the crumbs to a bowl. Save any remaining crumbs for a garnish. Add the melted (and slightly cooled) butter and a tiny pinch of salt. Stir until a thick dough forms and press that mixture into a pie pan.
- Use the bottom of a 1/4-cup measuring cup to press the crust firmly into the bottom of the pan and up the sides. Place the crust in the freezer while preparing the filling.
- Scoop in the entire container of softened mint chip ice cream into the chilled crust. Smooth the top of the ice cream evenly with the back of a large spoon or spatula.
- Freeze for 30 minutes or until solid.
- Remove from the freezer and smooth the hot fudge topping evenly over the ice cream.
- Loosely cover and return to freezer for another 30 minutes.
- Remove pie from freezer and smooth the frozen whipped topping over the chocolate fudge layer.
- Sprinkle with any remaining cookie crumbs, if desired. Return to the freezer and freeze until very solid, about 4–8 hours.
- Coarsely chop 3–5 leftover Mint Oreos and sprinkle over the pie. Cut into slices. If the pie is especially firm, let it stand for 5 minutes at room temperature before cutting and serving.
Notes
Tip 1: Here’s how to make your own whipped topping: Use a stand mixer fitted with a whisk attachment (or a hand mixer) to combine 3/4 cup heavy cream, 3 tbsp powdered sugar, 1/2 tsp vanilla, and a tiny pinch of salt. Whisk on high speed until you get soft peaks. Gently dollop the whipped cream over the surface of the pie and smooth it into an even layer on top of the fudge layer.
Tip 2: Want to make your own hot fudge? It’s so easy and the flavor is highly rewarding! Make a half-batch of this Hot Fudge Sauce or make the whole batch and add as much as you’d like to the pie reserving leftovers for future desserts!
Tip 3: Store Grasshopper Pie in the freezer. I like it best the same week it’s made.