Easy Grasshopper Ice Cream Pie Recipes

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.

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.

JILL'S GRASSHOPPER PIE

Steps:

• Mix crushed cookies with melted butter to make the crust. Pat onto the bottom and sides of a 9-inch pie pan.
• Heat marshmallows and milk together in a large saucepan over low heat, stirring constantly, until marshmallows are melted, about 8 minutes. Stir in creme de menthe, creme de cacao, and green food coloring until smooth.
• Immerse the bottom of the saucepan in cool water for several minutes to cool the marshmallow mixture.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into marshmallow mixture. Pour into pie crust and smooth the top.
• Cover pie with plastic wrap and freeze until set, about 3 hours.

EASY GRASSHOPPER PIE

Steps:

• In a small bowl, whisk milk and pudding mix 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of the mint candies. Spoon into crust., Place remaining whipped topping in another bowl. Fold in extract and, if desired, food coloring. Spread over pudding mixture; top with remaining candies. Refrigerate, covered, 4 hours or until set.

ICE CREAM GRASSHOPPER PIE

Steps:

• Beat together ice cream, sherbet, creme de menthe and cream de cacao.
• Fold in whip cream.
• Freeze mixture until it mounds when dropped and holds its shape.
• CRUST: Combine cookie crumbs and butter.
• Press over bottom and sides of a deep dish pie pan; Chill.
• Then spoon filling into pie shell and freeze 3 hours, or until completely frozen.

SUPER EASY GRASSHOPPER PIE

Steps:

• Drizzle chocolate syrup on bottom of each crust.
• Put 1/2 of the ice cream in each crust.
• Drizzle more chocolate syrup.
• Spread cool whip on and then drizzle more syrup.
• Crumble grasshopper cookies, or girl scout thin mint cookes on the top (just a few).
• Freeze, then serve.

GRASSHOPPER PIE

Steps:

• Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
• Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
• Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.