Easy Grasshopper Ice Cream Pie Recipes

AMAZING GRASSHOPPER PIE

Steps:

• Mix crushed cookies and melted butter in a 9x13-inch baking dish; spread into an even layer. Arrange ice cream blocks atop the cookie layer. Spread whipped topping over the ice cream layer. Drizzle hot fudge topping over the whipped topping.
• Store in freezer until solid, at least 1 hour.

CREME DE MENTHE GRASSHOPPER PIE

Steps:

• Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan.
• In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.

EASY GRASSHOPPER ICE CREAM PIE

Steps:

• Spread ice cream into crust. Sprinkle with cookies and candies; drizzle with ice cream topping. Freeze until firm. Remove from the freezer 15 minutes before serving.

GRASSHOPPER PIE

Steps:

• Place the cookies in the bowl of a food processor and process until fine.
• Drizzle in the melted butter and toss together until combined.
• Press the mixture into the bottom of a standard sized pie dish.
• Whip the cream cheese and powdered sugar together on medium speed until smooth.
• While continuing to whip, add the heavy cream in a slow, steady stream, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
• When all the cream has been added, turn the mixer up to high speed and whip until the mousse can hold stiff peaks (about 30 seconds).
• Fold in the peppermint extract, green food coloring, and chopped Oreos (if using).
• Transfer the filling to the prepared pie crust, and top with whipped cream and chocolate shavings.
• Whip the cream and powdered sugar together until it holds soft peaks.
• Layer the whipped cream over the mint mousse filling, and top with chocolate shavings.*

GRASSHOPPER ICE CREAM PIE

Steps:

• Preheat oven to 350 degrees.
• Finely crush 20 of the Oreo cookies in a food processor or by pounding them inside a large Ziploc bag with something heavy like a rolling pin until they are just crumbs with no large pieces remaining and have the appearance of course sand. It should be about 2 cups of crushed Oreos.
• Mix the crushed Oreos and melted butter in a medium bowl until they resemble wet sand, then press into the bottom of a pie dish, a 9- or 10-inch springform pan, or square baking dish. I find using the bottom of a clean glass works best for this. Bake for 8 minutes, then cool completely.
• When crust has completely cooled, pull both ice cream flavors from the freezer and allow them to soften slightly. Using a large spoon, scoop the vanilla ice cream out in large, flat chunks, and place them on top of the crust in the bottom of your pan. Cover the vanilla layer with a piece of plastic wrap and use your hands to press it down into a flat layer. The warmth of your hands will help smooth out the layer a bit. Discard the plastic wrap.
• Break up the 10 remaining Oreos into chunks, then sprinkle them evenly over the vanilla layer. Repeat the process of scooping ice cream in large flat chunks with the mint chip ice cream, pressing it down onto the layers of vanilla ice cream and Oreos until the top of the pie is flat. If you have more ice cream than fits in your pan, just mound it up in the center for a mile high ice cream pie. Cover with clean plastic wrap and freeze for 4-6 hours until the ice cream freezes solid again.
• Remove plastic wrap from the top of the ice cream pie and unmold from the springform pan (if using). Slice into 10-12 slices, then plate and drizzle each slice with chocolate syrup before serving.