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Grasshopper Icebox Pie
Total:
5 hr 20 min
(includes freezing and sitting times)
Active:
40 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
5 hr 20 min
(includes freezing and sitting times)
Active:
40 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: a 10-inch pie dish

Place the chocolate wafer cookies in a food processor along with the salt; process until the cookies are the texture of smooth sand. Transfer the cookie crumbs to a bowl and set aside.

Melt the chocolate chips in the top of a double boiler or in a microwave. Whisk in the coconut oil and 1 tablespoon of the crème de menthe until smooth.

Stir 2/3 cup of the chocolate mixture into the cookie crumbs until combined. Press the crumbs evenly into the bottom and up the sides of a 10-inch pie dish. Use the bottom of a measuring cup to tightly pack the crumbs to form the crust. Freeze for 10 minutes to set the crust.

With a small offset spatula, spread the remaining chocolate mixture over the base of the crust and 1/2 inch up the sides. Freeze for another 10 minutes to set the chocolate.

In the bowl of a stand mixer fitted with the whisk attachment, whip together the heavy cream, confectioners' sugar and the remaining 1/4 cup crème de menthe on high speed until stiff peaks form. Spoon the whipped filling onto the pie. Freeze for at least 4 hours or overnight to set completely. Remove from the freezer twenty minutes before serving.

When ready to serve, drizzle the pie with chocolate syrup and garnish with mint leaves. 

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