Grasshopper Pie

Directions

1. 1
   Preheat the oven to 350° F. Melt the butter in a small saucepan.
2. 2
   In a small bowl, combine the melted butter and cookie crumbs until the mixture resembles wet sand.
3. 3
   Press the mixture into a 9-inch pie pan; bake for 8 to 10 minutes, being careful not to burn it.
4. 4
   Let cookie crumb crust cool completely.
5. 5
   In a medium sized bowl, whisk together all of the ingredients until combined.
6. 6
   Cover the bowl with plastic wrap and chill until cold but not frozen, about 30 minutes.
7. 7
   In the bowl of an ice cream machine, pour the chilled mixture in and mix according to the ice cream machine's instructions. I churned it for about 20 minutes.
8. 8
   Once the ice cream has churned, fold in the dark chocolate slivers.
9. 9
   Immediately pour the ice cream into the cooled cookie crumb crust and place in the freezer to set for 1 hour.
10. 10
    While the ice cream layer is setting up, combine the cocoa powder, granulated sugar, unsalted butter, and heavy cream in a medium saucepan on low heat, whisking constantly. Once everything is fully combined, remove from heat and allow to cool.
11. 11
    After 1 hour is up, remove the ice cream pie from the freezer. Pour the cooled fudge sauce over top, using an offset spatula to spread it to the edges.
12. 12
    Freeze the pie for 1 hour until the fudge topping is set; then cover with plastic wrap and chill for 6 to 8 hours before serving.