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Grasshopper Pie

Only six ingredients to make this delicious and refreshing ice cream Grasshopper Pie -- the perfect summer treat that takes just minutes to assemble!
Course Dessert, treat
Cuisine American, Vegetarian
Keyword grasshopper pie
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 10 servings
Calories 566kcal
Author Chelsea Lords
Cost $7.88


  • 1-3/4 cups Mint Oreos, (~24 cookies), plus more cookies for garnish! Any chocolate-mint sandwich cookie works.
  • 4 tablespoons unsalted butter,  melted
  • Tiny pinch of salt
  • 1 container (48 oz.) Mint Chip or Mint Brownie Ice Cream slightly softened
  • 1 container (8 oz.) frozen whipped topping, completely thawed (Note 1)
  • 1 container (11.5 oz.) hot fudge sauce (Note 2)


  • MELT BUTTER: 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.) 
  • CRUST: In a powerful blender or food processor, blend the whole Oreos (don't separate cookie from creme) until they are all crumbs. Make sure to re-blend any large chunks so the crust will cut nicely. Once fully crumbled, measure to ensure you have a full 1 and 3/4 cups of crumbs then transfer the crumbs to a bowl. Save any remaining crumbs for a garnish. Add in 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.
  • ICE CREAM: 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.
  • HOT FUDGE: Remove from the freezer and smooth the chocolate fudge sauce evenly over the ice cream. (This is an admittedly annoying 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.
  • WHIPPED CREAM: 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 (we 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.
  • GARNISH: 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.



Note 1: Whipped topping: Don't want to use frozen whipped topping? Here's how to DIY your own: 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: Hot fudge: Want to make your own? 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!)


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