This Grasshopper Pie is precisely what your St. Patrick’s Day has been asking for, as very well as all of the mint-chocolate enthusiasts in your life (and we hope there are numerous). Chocolate and mint is a famous taste mix that, in our humble feeling, is just so a lot greater than the sum of its (scrumptious) elements. Traditionally a grasshopper pie has a minty chiffon filling built with egg whites and gelatin, but below we’ve simplified issues substantially (you are welcome) and made a cream cheese-centered filling with peppermint extract, sugar and significant cream. It is a beautifully creamy and refreshing take on the unique recipe. The ideal portion? It usually takes about 3 minutes to make (no joke). We fold chopped dark chocolate into the filling to provide mint-chocolate chip ice cream vibes. And who would say no to far more chocolate?
The minty-chip filling is poured into a no-bake chocolate cookie crumb crust — if you can find them, the mint-loaded chocolate sandwich cookies, this sort of as Oreos get the job done miracles below The meals processor is the least difficult way to grind up the cookies, but you can also place them in a zippered plastic bag, include the sealed bag in a dish towel and crush them with a rolling pin. The crust is not baked, which will save even more time.
And who doesn’t enjoy a no-bake dessert, specially when your oven may be loaded with other St. Patrick’s Day specials, this sort of as corned beef and cabbage and Irish beef stew? But if baking the crust is your jam, by all suggests do so — in a 350 F oven for 8 to 10 minutes. If you want to get a head get started on this cutie, you can make the crust a couple times forward of time and retain it tightly wrapped in the freezer until eventually you want it.
Approach Tip: Make guaranteed you grind or crush the sandwich cookies finely so they adhere together, just about like moist sand, when you insert the melted butter. This will make forming the crust a breeze and will also contribute to a sturdy crust.
Do not use whipped or light-weight cream cheese to make the filling, as it will preclude your filling from setting up in the fridge. And make positive your product cheese is room temperature when you start to combine it, normally the filling will be lumpy. Finally, do not above-mix the cream cheese or it will reduce construction.
Swap Solution: If you can not uncover mint-filled chocolate sandwich cookies, use regular chocolate sandwich cookies, but include ½ teaspoon of peppermint extract together with the melted butter.
Make the crust
In a big mixing bowl, mix the finely floor cookies, melted butter and salt with a adaptable spatula or your hands. Transfer the combination to a 9-inch pie plate and press it on to the bottom and up the sides of the plate, employing a 1-cup measuring cup or your fingers. Area in the freezer when you assemble the filling.
Make the filling
In the bowl of a stand mixer equipped with the paddle attachment, defeat the cream cheese and sugar on medium speed right until included. Pour in the hefty cream and conquer until thick, sleek and light, about 2 minutes, expanding the pace about midway through. Incorporate the peppermint extract and food stuff coloring and combine just till merged. Fold in the chopped chocolate with a versatile spatula. Take the pie crust out of the freezer and transfer the filling into the chilled crust.
Address the pie with plastic wrap and spot in the fridge to chill for 6 several hours, or, ideally, overnight.
Make the topping
Just in advance of serving, make the whipped product. In a substantial bowl, whip the large product and confectioners’ sugar together on medium higher with a hand mixer right until gentle peaks sort. Dollop the product in the heart of the pie decoratively and unfold just a little bit with a modest offset spatula. Sprinkle a crushed chocolate sandwich cookie on top of the cream.