January 23rd is officially National Pie Day, but true to form I missed it. Thinking that math geeks and food geeks should peacefully coexist, I’m going to celebrate March 14th, Pi Day, with a pie to make up for it.
I think it is obvious by now that I love great food that is easy, or you could also say, I love easy food that is great. No matter how you put it, this little recipe is both. It is a shortcut version of a pie is normally pretty simple to make anyway with a filling made up of marshmallow cream, whipped cream and creme de menthe, but this recipe cuts it down even more. This version does away with those ingredients and replaces the filling with mint chocolate chip ice cream, which by the way, since it is the star of the show, I recommend you buy a really good brand.
With only four ingredients, ANYONE can make this pie and be proud to serve it, and because it is green it is perfect for St. Patrick’s Day. Honestly, I found the hardest part about making it was keeping everyone out of the box Teddy Grahams I bought for the crust. So, whether you don’t like to cook, are just learning how to cook, or you’re a little bit lazy like me, this recipe is an amazing addition to your repertoire.
Frozen Grasshopper Pie
1 – 10 ounce box chocolate Teddy Grahams cookies (or chocolate graham crackers)
1/2 cup sugar
6 tablespoons butter, melted
1 – 1/2 quarts mint chocolate chip ice cream, slightly softened
Preheat oven to 350 degrees.
Place cookies in a food processor and process to fine crumbs (I know it’s hard to crush those cute little guys, but you can do it). This can also be done by placing the cookies in a zipper seal bag and crushing them with a rolling pin.
Remove 1/2 of a cup and reserve for topping. Pour the remainder into a large bowl. Add sugar and butter; mix well to combine.
Spray a deep dish pie pan with non-stick cooking spray. Pour crumb, sugar and butter mixture into the pie plate and press an even layer as possible on the bottom and sides. Place into preheated oven and bake for 10 minutes. Remove from the oven and cool completely.
Spoon ice cream into the cooled crust, gently pressing down as you smooth it into an even layer over the bottom and sides with the back of a large spoon. Sprinkle with the reserved crumbs, cover and return to the freezer for at least an hour so it can harden.
To serve, cut with a warm, sharp knife (this is best done by dipping the knife into a glass of warm water and wiping it dry before each slice). Serve as is or with whipped cream and a drizzling of chocolate syrup.
Serves 8 – 10