Grasshopper Ice Cream Pie

This grasshopper pie is the kind of retro frozen dessert that earned its place at every dinner party in the 1970s and still earns it today. The chocolate wafer crust holds a layer of softened vanilla ice cream, then gets crowned with a cloud-light topping of melted marshmallows folded into whipped cream and laced with creme de menthe and creme de cacao.

Melting the marshmallows in a double boiler (not direct heat) keeps them from scorching and gives the topping its signature smooth, mousse-like texture. The mixture must be completely cooled before folding into the whipped cream, or the heat will deflate the cream and the topping will weep as it freezes.

Make this several days ahead. The flavors meld and the layers firm up nicely in the freezer, making it a stress-free dinner party finish.

Pro Tips

• Soften the ice cream just enough to spread, not melt. Fully melted ice cream loses air and refreezes icy.
• Press the chocolate wafer crust firmly into the pan with the back of a measuring cup; loose crusts crumble when the pie is sliced.
• Cool the marshmallow mixture to room temperature before folding into the cream. Even slightly warm liquid collapses the whipped cream.
• Wrap the frozen pie tightly in plastic if storing more than 24 hours; freezer odors get absorbed quickly through the soft topping.

Variations

• Swap green creme de menthe for the white if you want a bigger color contrast against the dark crust.
• Use chocolate or mint chocolate chip ice cream in place of vanilla for a more intense mint-chocolate version.
• Skip the booze and use a teaspoon each of mint and chocolate extract for a kid-friendly take.