Description
Enjoy the refreshing and indulgent combination of cool mint ice cream and rich chocolate ganache in this easy, no-bake Grasshopper Pie. With a crunchy Oreo crust and silky layers of chocolate and cream, it’s the perfect summer dessert that comes together in minutes and disappears just as fast.
Ingredients
1 Oreo pie crust (homemade or purchased)
1 1/2 quarts mint ice cream, softened
1 cup chocolate chips
1/2 cup heavy cream
Optional: Mint Oreos for topping
Instructions
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Remove the mint ice cream from the freezer and allow it to soften for 10–15 minutes at room temperature.
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Using a rubber spatula, evenly spread the softened ice cream into the Oreo pie crust, smoothing out the top.
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In a microwave-safe bowl, heat the heavy cream for 30 seconds. Add the chocolate chips and whisk until the mixture is smooth and glossy. If needed, microwave for another 10 seconds and whisk again.
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Pour the chocolate ganache over the top of the ice cream and spread it gently to fully cover the surface.
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If desired, decorate the top with broken or whole mint Oreos.
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Freeze the pie for at least 2 hours until set.
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Before serving, let the pie sit at room temperature for 5–10 minutes to make slicing easier.
Notes
- Mix in 1 tablespoon crème de menthe for an adult-friendly flavor boost.
- Use gluten-free cookies for the crust to make it gluten-free.
- Swap in different ice cream flavors like cookies and cream or mocha.
- Try white chocolate ganache for a sweeter twist.
- Stir in mini chocolate chips or Andes mints for added crunch.
- Top with whipped cream before freezing for an extra layer.
- Freeze overnight for the best texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
