Mint Chocolate Chip Grasshopper Pie

The second week of March and #BakingWithBeth pie month is a Baskin Robbins copycat mint chocolate chip ice cream grasshopper pie. My birthday was this past Tuesday (March 7th) and my favorite birthday cake is a mint chocolate chip ice cream cake from Baskin Robbins. I have a very small freezer (in a poorly designed kitchen) so, since I can’t fit an ice cream cake, and March is all things pie recipes, I figured a good substitute for a birthday dessert would be a mint chocolate chip ice cream grasshopper pie.

My stepsister’s birthday is ten days after mine and growing up my dad would buy me a mint chocolate chip ice cream cake (chocolate cake!) and Sally a mint chocolate chip grasshopper pie from Baskin Robbins. One year, my dad went to Baskin Robbins and the attendant didn’t understand what he meant by pie (Pie? What is pie?), and after multiple failed explanation attempts, he got frustrated and we ended up with an inferior mint chocolate chip cake and pie from a local Lilburn ice cream shop. We never let him live that down. 😉

Baskin Robbins mint chocolate chip ice cream is my favorite ice cream. I love all kinds of ice cream, but BR mcc sits at the top of the list. If you’ve ever been inside a BR with me before, you know that I get a sample of whatever flavor sounds good and then order the mint chocolate chip scoop. Though, if I’m feeling really glutenous, I’ll get two scoops and have the second scoop (on top so I finish with the mint chocolate chip) as another flavor. If you ever want to get on my good side, you can buy me a mint chocolate chip ice cream cone and I’ll love you forever. (A crush in college actually bought me a mint chocolate chip cone during our ethics class without me telling him my favorite flavor. It seemed like such a good sign. It did not work out. Ha!) As I’m coming to find out, perhaps a love of mint chocolate chip ice cream is a Pisces thing, as my fellow Pisces have been coming forward lately to share their love of this delicious flavor. 🙂

This mint chocolate chip ice cream recipe is pretty dang close to the Baskin Robbins flavor. I absolutely love my ice cream maker purchase and will be making this mcc recipe frequently. To create a more creamy, rich ice cream, I used a créme anglaise base using egg yolks, sugar and a blend of milk and cream. I also melted the chocolate before I poured it in the ice cream maker. Once poured into the semi-frozen ice cream, the cocoa butter becomes solid immediately and creates fractures and swirls of chocolate throughout the ice cream. You have to keep an eye on it and use a spatula so all of the chocolate doesn’t clump in the middle, but it’s the BEST way to add chocolate chips to ice cream.

For the mint chocolate chip ice cream grasshopper pie, I used an Oreo cookie crust. I intended on using regular Oreos, but when I was at the grocery store, the Cool Mint Oreos spoke to me. I mean, it’s a grasshopper pie after all!

Run to the grocery, get all the ingredients and make this grasshopper pie now! You won’t regret it! You can make it, put some candles on it to celebrate my birthday. 😉 Or, St. Patrick’s Day is approaching to eat all things green. With this grasshopper pie, the world is your oyster, my friends!

For my birthday grasshopper pie, I used a swiss meringue instead of whipped cream and added some Pot O’ Gold Fancy Sprinkles to make it, well, fancy!

Specialty Tools Needed:

• Ice cream maker
• Small Off-Set Spatula / Palette Knife
• Pie Dish
• Piping Tips

If you’re brand new, in January we covered all things Southern cakes: week one/caramel cake, week two/Hummingbird Cake, week three/sour cream pound cake and week four / pineapple upside down cake.

February was all about cookies!! Week five / best chocolate chip cookies, week six / Italian macarons and week seven / chocolate covered alfajores and the final week of the month, week eight / DYI Samoas Girl Scout cookie.

March is everything pi(e)!! Last week we kicked things off with a sinfully delicious chocolate chip cookie with dulce de leche.

If you’re a regular, thanks again for coming back for another #BakingWithBeth recipe! Be sure to follow along Instagram and Facebook and tag #BakingWithBeth so I can see what kind of recipe for adventures y’all have going on.

What is y’all’s favorite birthday dessert? Have y’all ever tried the Baskin Robbins mint chocolate chip grasshopper pie?

Cheers y’all!

Print

Mint Chocolate Chip Grasshopper Pie

A near copycat Baskin Robbins mint chocolate chip ice cream grasshopper pie with a fudge lattice and swiss meringue topping. 

Course Dessert

Cuisine American

Author Beth Meyer

Ingredients

Mint Chocolate Chip Ice Cream

• 6 each egg yolks
• 475 grams heavy cream
• 250 grams 2% milk
• 200 grams sugar
• 1 1/4 tsp peppermint extract
• pinch salt
• 225 grams chocolate 60% (melted)

Crust

• 25 each Oreo cookies
• 57 grams butter

Fudge Lattice

• 75 grams chocolate 60%
• 75 grams whipping cream

Instructions

Mint Chocolate Chip Ice Cream

1. Whisk together egg yolks, sugar  and salt until pale and creamy. 

2. In a medium pot, bring the milk and heavy cream to a boil. Once it begins to boil, take off the heat and gently pour a small amount over the yolks and sugar while whisking to temper the eggs. Gently pour a bit more over the mixture until you have whisked in all the milk and cream.

3. Pour the whole mixture back into the pot and place on a medium-low heat. Stir constantly with a spatula in a figure eight formation until the mixture thickens. Once thickened you will be able to trace a line down the spatula and the mixture should not run. The temperature will be the right thickens at 170-175 degrees Fahrenheit (77-79 degrees Celsius). It should go no higher than 180 degrees Fahrenheit / 85 degrees Celsius. 

4. Pass the créme anglaise through a strainer into a metal bowl over ice to cool the mixture. Stir in peppermint extract and mint food coloring. Once cool (about 15 minutes), pour mixture into ice cream maker and follow the manufacture instructions.

   

5. For my ice cream maker, pour into the frozen bowl and place in the machine. Mix for 20 minutes. While the ice cream is churning, melt chocolate in the microwave, or over a bain marie/double boiler. Once the ice cream has churned for 20 minutes, slowly pour the melted chocolate over the ice cream. It will fracture and become solid upon hitting the cold ice cream. Using a spatula, evenly incorporate it into the ice cream carefully as it churns. Churn with the chocolate for an additional five minutes. 

   

6. Place in a container and freeze for four hours, or until firm. 
   

   

Oreo Cookie Crust

1. Blitz 25 Oreos in a food processor. Once crumbly, pour in melted butter and blitz for a few more minutes. 

   

2. Pat crumbs into a pie dish until all areas are evenly covered. Bake for 7 minutes at 350 degrees Fahrenheit / 176 degrees Celsius. 

   

3. Let crust cool completely and then freeze for 20 minutes. 

Grasshopper Pie Assembly

1. Let ice cream soften and scoop mint chocolate chip over the frozen crust. 

   

2. Using a small pallet knife or offset spatula, evenly spread the ice cream over the crust. Freeze for one hour. 

   

3. While the pie is freezing, gently boil cream and pour over chocolate. Stir continuously with a spatula from the inside out to make a ganache. Pour into a piping bag with a plain tip. Let sit a room temperature until a pipe-able consistency. 

4. Pipe strips of chocolate horizontally and then vertically to create a lattice. Outline the edge of the pie with whipped cream (or swiss meringue!) and a dollop in the center. 

5. Add sprinkles if you feel fancy! Freeze again for 15-20 minutes (or until ready to eat). Serve and enjoy! 

   

Recipe Notes

Oreo packages usually have 30 cookies - this leaves you 5 to eat while you make the crust. Quality control 😉

If you want to go swiss meringue over whipped cream as a topping (highly recommend!!), I used one part egg whites to two parts sugar. For this pie I used 40 grams whites and 80 grams sugar. Whisk the two over a double boiler/bain marie (I used the KitchenAid mixing bowl over a small pot of simmering water) until it reaches 160 degrees Fahrenheit (71 degrees Celsius). Place the mixing bowl on the mixer and whisk on high until the mixture cools and you get glossy, stiff peaks. Put in piping bag with tip and pipe along edges and in the center. 

This pie does well served on the day of making, as well serving it 5 days later. I wrapped the pie (swiss meringue, sprinkles & all) in plastic wrap and stored in the freezer to serve after my birthday dinner and it did beautifully! 

The chocolate ganache lattice might be a bit too rich. Next time, I'm going to leave out the cream and just use chocolate to see how I like it 🙂 

Disclaimer: Please note some of the links are affiliate links which will not incur any additional cost for you, but help with the maintenance of this site.