Name: Mint Grasshopper Pie
Prep time: 25 min
Cook time: 10 min
Total time: 395 min
Ingredients: 22 whole gluten free Oreo cookies; 4 Tbsp unsalted butter (melted); ½ cup heavy cream; ½ cup dark chocolate chips (or finely chopped dark chocolate); ¼ tsp peppermint extract; 1 cup heavy cream (cold); 8 ounces cream cheese (room temperature); ¾ cup powdered sugar; 3 Tbsp crème de menthe syrup; ¼ tsp peppermint extract; ⅓ cup semi-sweet mini chocolate chips (or finely chopped semi-sweet chocolate); homemade whipped cream, Oreo cookies or crumbles, fresh mint leaves, chocolate curls or shavings (see note)

This pie is like peppermint bon bon ice cream with hot fudge but in a creamy pie. It has a wonderful thick Oreo cookie crust topped with mint chocolate ganache and a creamy mint filling.

Prep 25

Bake 10

Total 6 35

Yield 8 slices

Print Recipe

Prep Time 25

Cook Time 10

Chilling time 6

Total Time 6 35

Servings: 8 slices

Course: Dessert

Ingredients

For the crust:

22 whole gluten free Oreo cookies
4 Tbsp unsalted butter melted

For the mint chocolate ganache:

½ cup heavy cream
½ cup dark chocolate chips or finely chopped dark chocolate
¼ tsp peppermint extract

For the filling:

1 cup heavy cream cold
8 ounces cream cheese room temperature
¾ cup powdered sugar
3 Tbsp crème de menthe syrup
¼ tsp peppermint extract
⅓ cup semi-sweet mini chocolate chips or finely chopped semi-sweet chocolate

Optional toppings:

homemade whipped cream, Oreo cookies or crumbles, fresh mint leaves, chocolate curls or shavings see note

Instructions

For the crust:

Preheat the oven to 350°F.
In a food processor, pulse 22 Oreos, including the cream filling, into a fine crumb. Pour crumbs into a large bowl.
Add the melted butter and stir to combine.
Pour the mixture into an ungreased 9-inch pie dish. Pat the crumbs down into the bottom and up the sides to make a compact, thick crust. Bake for 10 minutes. Set the crust aside on a cooling rack to slightly cool while you continue.

For the mint chocolate ganache:

Place dark chocolate chips and heavy cream in a medium microwavable bowl. Microwave on high for 90 seconds, stirring every 30 seconds to prevent burning. Stir gently until the ganache is smooth.
Add in the peppermint extract and stir to combine.
Pour it into the baked Oreo crust and spread it across the bottom and slightly up the sides. You can gently tilt the pie dish to swirl the ganache around to coat the bottom and partially up the sides. Place the pie in the refrigerator to cool completely before filling.

For the filling:

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl as needed.
Add the powdered sugar, crème de menthe syrup, and peppermint extract. Beat on medium-high speed until smooth.
Fold the whipped cream into the cream cheese mixture until combined.
Fold the mini chocolate chips into the filling.
Spread the filling into the cooled crust and smooth the top.
Cover and refrigerate for at least 6 hours and up to 2 days.
If desired, garnish the pie with whipped cream and chocolate curls or any other desired toppings.