Easy Grasshopper Ice Cream Pie

Jan Scott March 16, 2017
Grasshopper_Pie_2

This goof-proof pie is such an ego booster because pretty much everyone who’s lucky enough to eat a slice will profess their admiration for your culinary skills. You don’t have to tell them that the recipe only requires four ingredients (maybe a few more if you make your pie crust and whipped cream from scratch) and less than fifteen minutes to make. You probably also don’t need to confess that because it’s hard to find mint chocolate chip ice cream in one litre cartons, you buy the larger container and store the leftovers in the kitchen freezer allowing you to sneak spoonfuls when you’re filling up your water glass or washing a few dishes.

Traditional grasshopper pie is made with marshmallow fluff, green food colouring and chocolate and mint liqueurs, so clearly not all kid-friendly. Using ice cream instead not only makes kid-friendly, it becomes a no-cook, no-work recipe as well. Speaking of ice cream, I’m partial to the Chapman’s brand of this flavour because the mintiness is quite mellow and not too potent for the younger ones. In fact, in my experience it even appeals to those who think they don’t like mint flavoured ice cream at all.

If you’re looking for a festive dessert for St. Patrick’s Day this fits the bill perfectly, but it would equally be at ease on your Easter dinner table, offering a punch of pretty colour and refreshing flavour to the holiday menu. While I haven’t tried it personally, I’m also thinking it would be reasonably easy to make small individual servings of this sweet treat. Start by pressing a quarter cup or so of the cookie crumbs into the bottom of a small mason jar, and follow the rest of the recipe instructions to layer the ice cream, whipped cream and chocolate sauce on top.


Easy Grasshopper Ice Cream Pie

Makes one 8-inch pie

You’ll Need:

  • 1 eight-inch graham cracker crust (store-bought or homemade)
  • 1 litre mint chocolate chip ice cream, softened
  • 2 cups whipped cream
  • 3 Tbsp chocolate sauce

Prep and Cook:

  1. Fill the pie shell with the softened ice cream, smoothing the top with a spatula or palette knife.
  2. Spread the whipped cream over the top, then drizzle with the chocolate sauce.
  3. Freeze until firm. Remove from the freezer 15 minutes before serving, and then cut into slices.

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