Grasshopper Ice Cream Pie
To prepare the crust: Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.Advertisement
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.
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.
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.
Make Ahead Tip: 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)
For a healthier cookie crust, choose cookie brands without any partially hydrogenated oils (trans fats). We like Mi-Del ginger and chocolate snaps. Look for them in the natural-foods section of well-stocked supermarkets and at natural-foods stores.
Find green and other natural liquid food dyes in most natural-foods stores and at chocolatecraftkits.com.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
1 1/2 other carbohydrate, 3 fat