Grasshopper Ice Cream Pie is simply delicious and insanely easy to make. With a chocolate cookie crust, mint ice cream, hot fudge, whipped cream, and crushed Oreos, every bite of this dessert is heavenly!
Cool, creamy, and refreshing, it is the perfect summer dessert. Kids and adults all rave over it. And as a bonus, it’s a perfect make ahead dessert!
A PERFECT MINT HOLIDAY DESSERT
With its green color, this ice cream pie is perfect for St. Patrick’s Day! Just make sure you pick a mint ice cream that is actually green – haha.
It’s also a perfect Christmas dessert. Not just because of the green color, but also because mint is a perfect Christmas flavor.
And as a bonus around the holiday season, it can be whipped up ahead of time and just pulled out of the freezer when you are ready to serve. Trust me, your guests will be drooling when they see this luscious pie!
Why do they call it Grasshopper Pie?
The term grasshopper when referring to mint creations came about simply because of the green color that mimics the color of the insect.
It was originally named for a sweet after dinner drink served in Louisiana in the early 1900’s. Philibert Guichet came up with the drink, and called it a grasshopper because of the color from the creme de menthe.
Now it is used to refer to all kinds of tasty mint treats, usually containing some type of chocolate. Yum!
HOW TO MAKE ICE CREAM PIE
- CRUST – Mix together finely crushed Oreos and melted butter. Press into the bottom and up the sides of a 9″ pie pan. Bake at 375 degrees for about 10 minutes. Cool completely. For best results, freeze or chill.
- FILLING – Spread ice cream in the chilled crust. If you need to, you can let it soften at room temperature for a few minutes. I like to spread it with my ice cream shovel dipped in hot water.
- FREEZE- Cover the pie and freeze for 3-4 hours or until completely firm. You can store it in the freezer for up to a week.
- GARNISH -When ready to serve, let soften for 5 minutes at room temperature. Slice and plate. Garnish each slice with hot fudge, whipped cream, and a crushed Oreo.
TIPS FOR MAKING GRASSHOPPER PIE WITH ICE CREAM
- Add a layer of hot fudge to the middle of the pie. Spread in half of the ice cream, add the hot fudge, then freeze for an hour or two. Spread the remaining ice cream on top and freeze for another hour or two.
- If you prefer, you can prepare it in a springform pan instead of a pie plate.
- Instead of garnishing with crushed Oreos, you can also used chopped Andes mints or Andes baking bits.
- For even more mint flavor, garnish with crushed mint Oreos, or use mint Oreos for the crust.
- If you like the Asphalt pie at Winger’s, try drizzling the top with caramel sauce, or caramel and chocolate sauce. Tasty!
MORE FROZEN PIES
- Mud Pie Recipe
- Butterfinger Pie
- Frozen Chocolate Pie
- German Chocolate Ice Cream Pie
- Cookie Dough Pie
Mint Oreo Ice Cream Pie
- Chocolate Crust:
- 18 Oreos, finely crushed
- 3 Tbsp melted butter
- 1.5 quarts mint chip ice cream (or cookies & mint)
- 1/2 cup hot fudge sauce
- 1 cup sweetened whip cream or Cool Whip
- 8 Oreo cookies, crumbled
- Mix together Oreo crumbs and butter in a small bowl. Press into the bottom and up the sides of a 9" pie plate.
- Bake at 375° for about 10 minutes. Cool completely and chill or freeze.
- Spread the ice cream evenly in the crust. I like to use a spoon dipped in hot water. (If your ice cream is too hard to spread, you can let it sit at room temperature for 5-10 minutes.)
- Cover the pie and freeze for 3-4 hours or till set up.
- When ready to serve, let sit at room temperature for 5 minutes before slicing.
- Cut into slices with a warm knife. Drizzle hot fudge sauce over each slice, then top with whipped cream and crushed Oreo cookies.
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
Amount Per Serving: Calories: 532Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 61mgSodium: 327mgCarbohydrates: 67gFiber: 3gSugar: 47gProtein: 6g