Grasshopper Ice Cream Pie
ACTIVE: 25 minutes TOTAL: 5 hours 40 minutes
TO MAKE AHEAD: Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room
temperature for about 15 minutes before serving.
EQUIPMENT: 9-inch pie pan (not deep dish)
In this healthy grasshopper mint and chocolate ice cream pie recipe, you’ll save about
150 calories and half the saturated fat per serving versus a traditional ice cream pie by
using nonfat Greek yogurt and heart-healthy oil instead of butter.
21/4 cups coarsely crumbled chocolate snap cookies, divided
1 tablespoons canola oil
3/4 cup heavy cream
1/3 cup sugar
1 cup nonfat vanilla Greek yogurt
1/4 teaspoon peppermint extract
2-4 drops natural green food dye
1. To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
2. Process 2 cups crumbled cookies in a food processor until finely ground. Add oil and
process until well combined. Using your fingertips or the back of a spoon, press the crumb
mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12
minutes. Transfer to a wire rack to cool.
3. To make the filling: Whip cream in a medium bowl with an electric mixer until starting
to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
Add peppermint extract and food dye and gently fold until evenly combined.
4. Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining
1/4 cup crumbled chocolate snaps. Freeze until very firm, at least 5 hours. To serve, let the
pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
SERVES 8: 1 slice each
Calories 277, Fat 17g (sat 6g, mono 6g), Cholesterol 31mg, Carbs 27g, Total sugars 19g
(added 17g), Protein 5g, Fiber 1g, Sodium 136mg, Potassium 59mg.
TIP: For a healthier cookie crust, choose cookie brands without any partially