Claire Saffitz Makes Homemade Mint Chip Ice Cream Pie
Claire Saffitz Makes Homemade Mint Chip Ice Cream Pie is a intermediate American recipe that serves 8. 350 calories per serving. Recipe by Claire Saffitz x Dessert Person on YouTube.
Prep: 45 min | Cook: 45 min | Total: 1 hr 50 min
Cost: $21.96 total, $2.75 per serving
Ingredients
- 7 oz Chocolate Wafers (homemade or store‑bought chocolate wafer cookies, baked until crisp)
- 4 Tbsp Unsalted Butter (melted)
- 1 Egg Yolk (large, room temperature)
- 1 pinch Salt (for crust)
- 2 cup Heavy Cream (cold, divided 2 cups for custard, 1 cup for topping)
- 1 cup Whole Milk (cold)
- 0.75 cup Granulated Sugar (divided: 0.5 cup in dairy, 0.25 cup with yolks)
- 4 Peppermint Tea Bags (100% peppermint, dried leaves only)
- 6 Egg Yolks (large, at room temperature)
- 2 tsp Vanilla Extract (pure)
- 3 drops Green Food Coloring (gel or liquid, plus a tiny drop of blue to balance yellow)
- 4 oz Semisweet Chocolate (chopped for melting and drizzle)
- 1 cup Heavy Cream (for topping) (whipped to soft peaks, optional sweetener)
- 2 Additional Chocolate Wafers (crumbled for garnish)
Instructions
Crush Chocolate Wafers
Place the 7 oz of chocolate wafers in a zip‑top bag. Seal and crush with a rolling pin until fine crumbs form.
Time: PT5M
Melt Butter and Combine Crust
Melt 4 Tbsp butter in the microwave (20‑second bursts). In a mixing bowl combine crushed wafers, melted butter, a pinch of salt, and 1 egg yolk. Mix until the crumbs are evenly moistened.
Time: PT5M
Form and Bake Crust
Press the crumb mixture into a 9‑inch pie plate, first forming a thick ring on the sides, then flattening the bottom. Use a 1‑cup measuring cup to compact the base. Bake at 350°F until firm and lightly browned, about 12 minutes.
Time: PT12M
Temperature: 350°F
Cool Crust
Remove crust from oven and let cool on a wire rack until no longer hot, about 15 minutes. Then place the cooled crust in the freezer to chill.
Time: PT15M
Steep Peppermint Tea
In a saucepan combine 2 cups heavy cream, 1 cup milk, 0.5 cup sugar, and a pinch of salt. Heat over low until just simmering, then add 4 peppermint tea bags. Remove from heat and let steep for 10 minutes, squeezing bags to extract liquid.
Time: PT10M
Temper Egg Yolks
In a separate bowl whisk 6 egg yolks with the remaining 0.25 cup sugar until pale. Slowly stream about two‑thirds of the warm peppermint‑infused cream into the yolk mixture while whisking constantly. Then whisk the tempered yolk mixture back into the saucepan.
Time: PT5M
Cook Custard
Return the saucepan to medium‑low heat. Stir constantly and cook until the custard reaches 170‑175°F on an instant‑read thermometer, about 8 minutes. Remove from heat.
Time: PT8M
Flavor and Color
Stir in 2 tsp vanilla extract, 3 drops green food coloring, and a tiny drop of blue food coloring until evenly tinted. Taste and adjust mint intensity if needed.
Time: PT2M
Strain and Chill Custard
Pass the custard through a fine mesh strainer into a clean bowl to remove any curdled bits and tea particles. Stir until the mixture is completely cool, about 5 minutes.
Time: PT5M
Churn Ice Cream
Pour the chilled custard into the ice‑cream maker and churn according to the manufacturer’s instructions, roughly 20 minutes, until a soft‑serve consistency forms.
Time: PT20M
Melt Chocolate for Drizzle
While the ice cream churns, melt 4 oz semisweet chocolate in the microwave in 20‑second bursts, stirring between bursts until smooth.
Time: PT5M
Incorporate Chocolate Drizzle
When the ice cream is about 90 % done, slowly drizzle the melted chocolate into the churner while it continues to spin. The motion will pull chocolate into the ice cream, creating fine chocolate shards.
Time: PT5M
Transfer Ice Cream to Crust
Remove the chilled crust from the freezer. Spoon the churned ice cream into the crust, smoothing the top with a spatula. Cover with plastic wrap and freeze until solid, 1‑2 hours.
Time: PT10M
Whip Cream Topping
Whip 1 cup heavy cream to soft peaks (optional: add 1 Tbsp sugar). Spread or pipe over the frozen pie just before serving.
Time: PT5M
Garnish and Serve
Crumble the remaining chocolate wafers over the whipped cream. Slice with a sharp knife, wiping the blade between cuts. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Wheat (if using chocolate wafers with flour), Soy (possible in chocolate)
Ingredient Substitutions
- Instead of Chocolate Wafers: Oreo cookies (omit filling), Graham crackers
- Instead of Unsalted Butter: Melted coconut oil
- Instead of Egg Yolk: Egg yolk replacer (for vegans, but crust will lose binder)
- Instead of Heavy Cream: Half‑and‑half (less rich), Coconut cream (non‑dairy)
- Instead of Whole Milk: 2% milk, Almond milk (non‑dairy, will change texture)
- Instead of Granulated Sugar: Caster sugar, Honey (use less, adjust liquid)
- Instead of Peppermint Tea Bags: Peppermint extract (1 tsp), Fresh peppermint leaves (1/4 cup, chopped)
- Instead of Egg Yolks: Pasteurized egg yolk liquid
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Green Food Coloring: Matcha powder (1 tsp, will affect flavor)
- Instead of Semisweet Chocolate: Dark chocolate (70% cacao), Milk chocolate (sweeter)
- Instead of Heavy Cream (for topping): Whipped coconut cream (non‑dairy)
- Instead of Additional Chocolate Wafers: Chocolate shavings
Equipment Needed
- Rolling Pin
- Zip‑Top Plastic Bag
- Mixing Bowl
- Saucepan
- Instant‑Read Thermometer
- Fine Mesh Strainer
- Ice Cream Maker
- Microwave
- Spatula
- 9‑inch Pie Plate
- Baking Sheet
- Oven
- Freezer
- Whisk
- Measuring Cups and Spoons
- Plastic Wrap
- Knife
Critical Steps — Do Not Skip
- Baking the crust until firm ensures it will hold the ice cream without becoming soggy.
- Tempering the egg yolks prevents curdling of the custard.
- Cooking the custard to 170‑175°F achieves the proper thickness and safety.
- Straining the custard removes tea particles and any cooked egg bits for a silky texture.
- Drizzling melted chocolate into the nearly finished ice cream creates the signature fine chocolate shards.
Chef Tips from the Video
- Peppermint tea provides a clean, non‑artificial mint flavor that mimics classic mint‑chip ice cream.
- The egg yolk in the crust acts as a binder, giving the baked crust extra strength without extra sugar.
- Pressing the crust with a straight‑sided measuring cup creates an even thickness and smooth edges.
- Drizzling chocolate while the ice cream is still churning creates tiny chocolate shards that melt in the mouth.
Troubleshooting
Crust is too dry and crumbles.
Add an extra teaspoon of melted butter or a splash of milk to the crumb mixture before pressing.
Custard curdles or looks grainy.
Ensure the cream mixture is not boiling before tempering, and whisk constantly while cooking. If curdling occurs, strain through a fine mesh and continue.
Ice cream is too soft after churning.
Churn a few minutes longer or place the churned ice cream in the freezer for 20‑30 minutes before transferring to the crust.
Chocolate drizzle solidifies before mixing into ice cream.
Re‑warm the chocolate gently in the microwave or over a double boiler, then drizzle slowly while the ice cream is still soft.
Storage
Refrigerator: Can be kept for up to 3 days, but texture will soften.
Freezer: Best stored frozen for up to 2 weeks; keep wrapped tightly to avoid freezer burn.
Room temperature: Not recommended; ice cream will melt.
Make-Ahead Tips
- The crust can be baked and frozen up to 3 days in advance.
- Custard can be prepared the night before; chill thoroughly before churning.
- Ice cream can be churned ahead and stored in the freezer; add chocolate drizzle just before final freeze for best texture.
Frequently Asked Questions
What is the cultural significance and history of Grasshopper Pie in American cuisine?
Grasshopper Pie originated in the United States as a retro summer dessert, often served at Fourth of July picnics and camp gatherings. The name comes from its bright green color reminiscent of a grasshopper, and the classic version was a mousse‑like pie that later evolved into the mint‑chip ice‑cream version popular today.
What are the traditional regional variations of Grasshopper Pie in American cuisine?
The original Grasshopper Pie used a light mousse filling flavored with peppermint extract and a simple chocolate cookie crust. In the Midwest, some versions swap the chocolate crust for a graham‑cracker base, while in the South, a cream‑cheese layer is sometimes added for extra richness.
How is Grasshopper Pie traditionally served in the United States?
Traditionally, Grasshopper Pie is served chilled, sliced into wedges, and topped with a dollop of whipped cream and a sprinkle of chocolate crumbs. It’s a popular dessert for summer barbecues, Fourth of July celebrations, and campfire gatherings.
What occasions or celebrations is Grasshopper Pie traditionally associated with in American culture?
Grasshopper Pie is most closely linked to summer holidays such as Independence Day, as well as family picnics, summer camps, and backyard parties where a refreshing, mint‑green dessert is desired.
What makes Grasshopper Pie special or unique in American dessert tradition?
Grasshopper Pie stands out for its vivid green color, the contrast of a buttery chocolate wafer crust with a mint‑chip ice‑cream custard, and the tiny chocolate shards that melt in the mouth. The combination of nostalgic flavor and textural contrast makes it a beloved summer treat.
What are the authentic traditional ingredients for Grasshopper Pie versus acceptable substitutes?
Authentic Grasshopper Pie uses a chocolate wafer or Oreo‑style crust, peppermint‑flavored ice‑cream custard (often made with peppermint extract or tea), and a chocolate drizzle. Acceptable substitutes include graham‑cracker crusts, fresh peppermint leaves instead of tea, and dark chocolate for the drizzle.
What are the most common mistakes to avoid when making Grasshopper Pie at home?
Common pitfalls include over‑baking the crust (it becomes too hard), failing to temper the egg yolks (causing curdled custard), not reaching the proper custard temperature (resulting in a runny ice cream), and adding chocolate drizzle after the ice cream has fully hardened (preventing the fine chocolate shards).
Why does this Grasshopper Pie recipe use peppermint tea instead of peppermint extract?
Peppermint tea provides a clean, natural mint flavor without the artificial aftertaste that some extracts can have. The dried leaves also release a subtle menthol note that mimics the classic mint‑chip ice‑cream flavor while keeping the custard silky.
Can I make Grasshopper Pie ahead of time and how should I store it?
Yes. Bake and freeze the crust, prepare the custard and chill it, churn the ice cream, and assemble the pie up to 24 hours ahead. Keep the assembled pie wrapped tightly in plastic and stored in the freezer; it will stay fresh for up to two weeks.
What texture and appearance should I look for when the Grasshopper Ice Cream is done?
The ice cream should be a soft‑serve consistency when it exits the churner, with a pale mint‑green hue. After the final 5‑minute churn with chocolate drizzle, it should pull away slightly from the sides of the machine and have tiny chocolate specks throughout.
What does the YouTube channel Claire Saffitz x Dessert Person specialize in?
The YouTube channel Claire Saffitz x Dessert Person specializes in detailed, technique‑focused dessert recipes that blend classic pastry fundamentals with modern, approachable twists, often featuring homemade components and clear, step‑by‑step guidance.
How does the YouTube channel Claire Saffitz x Dessert Person's approach to American dessert cooking differ from other dessert channels?
Claire Saffitz x Dessert Person emphasizes scientific precision, ingredient transparency, and home‑cook accessibility, often creating from‑scratch versions of store‑bought favorites, whereas many other channels rely more on shortcuts or pre‑made mixes.
Last updated: August 19, 2026
