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Mint Chocolate Chip Grasshopper Pie

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


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)


  • 25 each Oreo cookies
  • 57 grams butter

Fudge Lattice

  • 75 grams chocolate 60%
  • 75 grams whipping cream


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.

    Creme Anglaise Ice Bath
  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. 

    Mint Chocolate Chip Ice Cream

Oreo Cookie Crust

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

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

    Mint Chocolate Chip Grasshopper Pie Crust
  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. 

    Mint Chocolate Chip Grasshopper Pie Assembly
  2. Using a small pallet knife or offset spatula, evenly spread the ice cream over the crust. Freeze for one hour. 

    Mint Chocolate Chip Grasshopper Pie Assembly
  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! 

    Mint Chocolate Chip Grasshopper Pie

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 :)