This Grasshopper Pie Recipe uses just six ingredients to create a delicious, refreshing ice cream dessert that is perfect for summer and takes only minutes to assemble.
An Easy Grasshopper Pie Recipe
I can’t get enough ice cream desserts in the summer. In fact, these are the five most commonly in the rotation (and yes, this rotation is monthly!).
- Ice Cream Pie with a Graham Cracker Crust
- Ice Cream Sandwich Cake made with only four ingredients!
- Brownie Oreo Ice Cream Bars with fudgy brownies, Oreos, and hot fudge
- Mississippi Mud Pie with coffee-flavored (or chocolate) ice cream
- Strawberry Cheesecake Ice Cream Cake using a frozen cheesecake and strawberry ice cream
And while my kiddos love each and every one of these ice cream treats, my oldest is partial to anything mint-flavored. So he’ll beg near incessantly for the “best Grasshopper pie” (as he’s affectionately named it) to hit the rotation next!
What Does This Grasshopper Pie Recipe Taste Like?
Think of a Girl Scout Thin Mint cookie –we channel those are the flavors in this pie!
This pie starts with a sweet and buttery Oreo Pie Crust. We then fill the crust with good mint ice cream, top with hot fudge, and finish it all off with a layer of sweetened whipped cream. I mean, what’s not to love?!
How To Make This Grasshopper Pie Recipe
The full recipe card is below, but here are our top tips for this recipe:
- Crush the Oreos finely for clean slices. A blender or food processor works best.
- Let the melted butter cool slightly before mixing so the crust doesn’t turn greasy.
- Let the pie sit at room temp for 5 minutes before slicing. Use a hot, sharp knife for clean cuts, then return leftovers to the freezer right away.
- Use a mint ice cream you love since it’s the star. I like Tillamook Mint Chocolate Chip. It’s white since it has no added coloring.
Storage
Can You Freeze This Grasshopper Pie Recipe?
- Yes! In fact, make sure to keep the pie in the freezer as much as possible while making it. If the ice cream gets too soft and melty, it tends to turn icy when re-frozen.
- Return leftovers to the freezer promptly, tightly covered.
- We like this pie best the same week it is made.
More Minty Dessert Recipes:
Desserts
Chocolate Mint Cookies
Desserts
Mint Brownies
Desserts
Mint Ice Cream Bars
Desserts
Mint Oreo Truffles
Grasshopper Pie
This six-ingredient Grasshopper Pie is the ultimate refreshing summer treat! Creamy, minty, and so easy to make, it takes just minutes to assemble!
Video
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, see note 1
- 1 (11.5-ounce) container hot fudge topping see note 2
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 Oreos (cookie and creme) 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 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 chocolate fudge sauce evenly over the ice cream. (This is a tricky step—I like to dollop scoops evenly all over the top, then gradually press the fudge and coax it across the top with the back of a spoon). Loosely cover and return to freezer for another 30 minutes.
- Remove pie from freezer and smooth the whipped cream over the chocolate fudge layer. You can add as little or as much of the whipped cream. (I usually use most of the container!) 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 the pie into slices. If the pie is especially firm, let it stand for 5 minutes at room temperature before cutting and serving. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the pie. This will take some muscle! Enjoy promptly and return any leftovers to the freezer.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 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.
Note 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!)
Storage: Store Grasshopper Pie in the freezer. I like it best the same week it’s made.
Nutrition
Serving: 1serving | Calories: 566kcal | Carbohydrates: 59.3g | Protein: 7.1g | Fat: 33.5g | Cholesterol: 138.1mg | Sodium: 229.5mg | Fiber: 0.9g | Sugar: 46.6g
Nutrition information is automatically calculated, so should only be used as an approximation.
loved this grasshopper ice cream pie, so easy to make yet so delicious!