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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
For the Crust
16 Oreo cookies, broken into rough pieces (avoid double-filled cookies)
2 tbsp unsalted butter, melted
For the Pie
2 pints vanilla ice cream
1/4 cup creme de menthe
3 tbsp creme de cacao
1/2 cup mini chocolate chips
1 1/2 cup heavy cream, chilled
2 tbsp sugar
1/2 tsp vanilla extract
For the Crust: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Pulse the cookies in a food processor until coarsely ground, about 15 short pulses. Then let the machine run until the crumbs are uniformly fine, about 15 seconds. With the machine running, pour the butter through the feed tube and process until the mixture resembles wet sand. Transfer the crumbs to the pie plate.
Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the pie plate. Bake until the crust is fragrant and looks set, about 15 minutes. Transfer the crust to a wire rack and let cool for about 30 minutes.
For the Pie: Scoop the ice cream into a large bowl and work to soften, (see related Tip). Stir the crème de menthe and the crème de cacao into the softened ice cream. Spread the softened ice cream evenly over the cooled crust. Sprinkle the top of the pie with the chips. Wrap tightly with plastic wrap. Freeze until firm, about 6 hours.
Remove the pie from the freezer and remove the plastic wrap. Whip the cream, remaining 2 tablespoons sugar, and the vanilla together in a chilled bowl until soft peaks form. Spread the whipped cream attractively over the top of the pie. Serve at once.
To Make Ahead: Ice cream pies can be assembled (through step 3) and held in the freezer, wrapped tightly in plastic wrap, for up to 1 week.
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GRASSHOPPER ICE CREAM PIE
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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
For the Crust
16 Oreo cookies, broken into rough pieces (avoid double-filled cookies)
2 tbsp unsalted butter, melted
For the Pie
2 pints vanilla ice cream
1/4 cup creme de menthe
3 tbsp creme de cacao
1/2 cup mini chocolate chips
1 1/2 cup heavy cream, chilled
2 tbsp sugar
1/2 tsp vanilla extract
For the Crust: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Pulse the cookies in a food processor until coarsely ground, about 15 short pulses. Then let the machine run until the crumbs are uniformly fine, about 15 seconds. With the machine running, pour the butter through the feed tube and process until the mixture resembles wet sand. Transfer the crumbs to the pie plate.
Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the pie plate. Bake until the crust is fragrant and looks set, about 15 minutes. Transfer the crust to a wire rack and let cool for about 30 minutes.
For the Pie: Scoop the ice cream into a large bowl and work to soften, (see related Tip). Stir the crème de menthe and the crème de cacao into the softened ice cream. Spread the softened ice cream evenly over the cooled crust. Sprinkle the top of the pie with the chips. Wrap tightly with plastic wrap. Freeze until firm, about 6 hours.
Remove the pie from the freezer and remove the plastic wrap. Whip the cream, remaining 2 tablespoons sugar, and the vanilla together in a chilled bowl until soft peaks form. Spread the whipped cream attractively over the top of the pie. Serve at once.
To Make Ahead: Ice cream pies can be assembled (through step 3) and held in the freezer, wrapped tightly in plastic wrap, for up to 1 week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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