Frozen Grasshopper Pie
This minty ice cream cookie pie is sure to be a big hit with the whole family and it's very easy to make. Using canola oil in the crust and reduced fat ice cream or frozen yogurt in the filling makes it significantly lower in saturated fat than the typical version, but with all the indulgent taste.
8
servings290
kcalIngredients
canola oil cooking spray
1 1 ¼ cup finely crushed chocolate wafer cookies or chocolate graham cracker crumbs
3 Tbsp 3 canola oil
4 cups 4 mint chip reduced-fat ice cream or frozen yogurt, softened
1/3 cup 1/3 chocolate shavings (1 oz chocolate)*
Directions
- Preheat oven to 350°F. Spray 9-inch pie dish with canola oil cooking spray.
- In medium bowl, combine cookie crumbs and canola oil and mix until combined, then press mixture into prepared pie dish. Bake until fragrant, 6 to 8 minutes. Allow to cool completely.
- In large bowl, place softened ice cream and mix well until uniform texture forms, similar to soft-serve ice cream. Fill cooled pie crust with ice cream, smoothing out top. Garnish with chocolate shavings, cover with plastic wrap and put back in freezer until solidly frozen, at least 4 hours.
- When ready to serve, heat knife under hot water and use it to cut pie into slices.
Notes
- To make chocolate shavings, use a vegetable peeler to peel strips from a thick block of chocolate. If the chocolate crumbles as you make the shavings, put it in the microwave at 10-second intervals to soften it slightly.
Nutrition Facts
8 servings per recipe
Serving Size1 slice
- Amount Per ServingCalories290
- % Daily Value *
- Total Fat
14g
18%
- Saturated Fat 5g 25%
- Cholesterol 15mg 5%
- Sodium 190mg 9%
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
