Grasshopper Icebox Pie

This homemade chocolate crust pie filled with mint chip ice cream and topped with cookies gives us all the feels.


  • Mint chocolate cookies:
  • 3/4 cup butter, room temperature
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 1 tablespoon kosher salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon mint extract
  • 5 egg yolks
  • 1 3/4 cups all-purpose flour, sifted
  • 1 1/3 cups cocoa powder, sifted
  • Mint hot fudge:
  • 1 cup sugar
  • 3/4 cup cocoa powder, sifted
  • 1 cup heavy cream
  • 8 tablespoons butter, cubed
  • 1 teaspoon mint extract
  • Assembly:
  • 8 tablespoons butter, melted
  • 1 container mint chip ice cream
  • 1 1/2 cups chocolate chips
  • Baked mint chocolate cookies
  • Fresh mint


  1. Mint chocolate cookies:
  2. Cream butter and sugars until combined. Add salt, baking powder, baking soda and mint extract and mix until combined, scraping the bowl when necessary. Add the yolks one at a time, mixing well after each addition. Scrape the sides of the bowl, then slowly add the flour and cocoa powder while the mixer is running on low. When mix is uniform, divide into two balls and wrap in plastic wrap. Refrigerate for 30 minutes.
  3. Preheat oven to 350 degrees. Roll out half of the dough. Cut into simple square cookies, and place on a parchment-lined baking tray. Roll out the other half of the dough, and cut into assorted shapes of your choosing, all similar in size, and place on a separate parchment-lined baking tray. Bake the cookies for 14 to 20 minutes, depending on size.
  4. Mint fudge sauce:
  5. In a small saucepan, combine cocoa powder and sugar. Place over medium-low heat and whisk in heavy cream. Slowly add in the butter, whisking well after each addition. When all butter is incorporated, remove from heat and add the mint extract. Pour into a heat-proof container and set aside to cool. Will keep up to one week refrigerated.
  6. Assembly:
  7. Crush square mint chocolate cookies into crumbs. In a medium bowl, combine cookie crumbs with melted butter, and press into a 9-inch pie tin. Freeze for 30 minutes. Smooth mint chip ice cream over chilled crust. Freeze overnight. Garnish with cookies, chocolate chips, a drizzle of mint hot fudge and fresh mint before serving.