Truths of a foodblogger: Ever since I made this Brownie Brittle Grasshopper Pie, I have been sneaking bites when no one is looking. It’s been detrimental to my diet. I finally had to throw it away because I simply couldn’t resist it.
This Brownie Brittle Grasshopper Pie is so FREAKING amazing. If you are a mint chip fan, this dessert will be your best friend. It’s starts with a Brownie Brittle Mint Chocolate Chip crust. Have you ever tried the Mint Chocolate Chip Brownie Brittle? I didn’t even know they made mint chocolate chip until I saw it at BlogHer Food. From that moment on, I kept sneaking bags of it into my purse.
When it comes to ordering desserts, if I am not ordering cheesecake, I am probably ordering a Grasshopper Pie. It’s basically a chocolate crust, with a mint chip ice cream filling and a chocolate glaze. Which is exactly what I made for you today.
This pie is great whether it’s stored in the fridge or kept in the freezer. In the refrigerator, the filling stays soft and you can dive in headfirst. If you keep it in the freezer, let it thaw for a few minutes before you cut it. It’s like an ice cream pie (which I also happen to love).
The glaze on pie just melts in your mouth. Rather than a traditional chocolate ganache that hardens when cooled, this glaze stays soft. I used dark chocolate chips, which give the pie a rich chocolate flavor. It’s the perfect balance to the minty filling.
This pie needs to be on your list of recipes to try before the summer is over. It’s a no-bake recipe, which means you don’t have to turn on your oven, so really you have no excuse. You can share it with your friends or keep it all to yourself like I did. #sorryimnotsorry.
This post is sponsored by Brownie Brittle but all thoughts and opinions are my own.
Keep up with all the happenings. Follow Beyond Frosting:
- 2 C Mint Chocolate Brownie Brittle crumbs
- 5 tbsp Unsalted butter, melted
- 2 tbsp Flour
- 1 tbsp Sugar
- 1½ C Heavy whipping cream
- 6 tbsp Powdered sugar
- 1 pkg (8oz) Cream cheese
- 1 jar (7oz) Marshmallow cream
- ¼ tsp Mint extract
- 1 C Mini chocolate chips
- ½ C Mint Chocolate Brownie Brittle crumbs
- ⅔C Dark chocolate chips
- 2 tbsp Unsalted butter
- 2 tsp Water
- 3 tsp Corn syrup
- Use a food processor to grind up Brownie Brittle into a fine crumb. You will need 2 cups for the crust and an additional ½ cup for the filling.
- Melt butter in a microwave-safe bowl.
- Combine Brownie Brittle crumbs, melted butter, flour and sugar. Stir until butter is evenly distributed and no dry crumbs remain. Press crumbs into a 9” spring form pan.
- Prepare the filling. Make the whipped cream by combining heavy whipping cream and powdered sugar. Beat on medium-high speed until stiff peaks form. You will need about ½ cup of the whipped cream to top the pie; the rest will be combined for the filling. Refrigerate until ready to use.
- Whip cream cheese on medium-high speed until light and fluffy. Add marshmallow cream and beat until well combined. Add mint extract and mix into filling.
- Add mini chocolate chips and remaining brownie brittle crumbs. Beat into filling.
- Add the whipped cream last. Gently fold into filling with a spatula, turning it over and over until combined. Do not whip too hard or the whipped cream will deflate.
- Pour filling into prepared piecrust.
- Refrigerate for at least one hour before adding the glaze.
- To prepare the glaze, combine dark chocolate chips, unsalted butter, water and corn syrup in a microwave safe bowl. Microwave for 30 seconds, remove and stir. If chocolate is not melted, microwave for another 30 seconds. Pour melted chocolate over top of the pie and spread evenly. Return pie to the refrigerator for another 2-4 hours. Pie can also be frozen.
- Top with remaining whipped cream when ready to serve.
Recipes from my mint-loving friends:
Mint Oreo Brownie Ice Cream Cake from Life Love and Sugar
Mint Chip Cake Roll from Crazy for Crust
Chocolate Mint Ice Cream from Chocolate Chocolate and More
Other recipes your might like: