GRASSHOPPER PIE Recipe
Based on the Classic Ice Cream Drink Oreo Crust, Andes Mints
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Ingredients
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Crust
Filling
Topping
Method
Crust
Prepare the Crust
Preheat the oven to 350°F (175°C).
Crush the Oreos
In a food processor, pulse the Oreo cookies until finely crushed. Transfer to a mixing bowl.
Combine with Butter
Melt the unsalted butter in the microwave or on the stovetop. Pour the melted butter into the crushed cookies and mix until well combined.
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake in the preheated oven for 10 minutes, then remove and allow to cool completely.
Filling
Whip the Cream
In a large mixing bowl, pour in the heavy cream. Beat with an electric mixer on medium-high speed until soft peaks form.
Add Sugar and Flavoring
Gradually add the powdered sugar, continue beating until stiff peaks form. Then, mix in the vanilla extract and green food coloring until the desired color is achieved.
Fold in Ice Cream
Add the mint chocolate chip ice cream to the whipped cream mixture. Gently fold until evenly combined.
Add Chopped Mints
Fold in the chopped Andes mints, ensuring they are evenly distributed throughout the filling.
Fill the Crust
Spoon the filling into the cooled Oreo crust, spreading it evenly. Smooth the top with a spatula.
Topping
Prepare the Topping
In a separate bowl, whip the remaining one cup of heavy cream until soft peaks form.
Add Mints
Pipe or spread the whipped cream over the top of the filled pie.
Garnish
Decorate the top with whole Andes mints. Refrigerate the pie for at least 4 hours or until firm before serving.
