Grasshopper Pie

Meet the Grasshopper Pie – a dreamy, no-bake dessert that combines the fresh taste of mint with a rich, chocolatey crust. Its vibrant green hue makes it a stunning addition to any table, while the creamy, fluffy texture is simply irresistible. Made with a combination of crème de menthe and a chocolate cookie crust, this pie will take you on a nostalgic trip back to the days of classic dessert indulgence. Whether it’s for a festive occasion or just because, this pie is a guaranteed hit!

I’ll never forget the first time I made this Grasshopper Pie for my family. It was one of those spontaneous moments – a sudden craving for something sweet, minty, and full of chocolate. My husband raised an eyebrow when he saw the vibrant green filling, but one bite was all it took to win him over. Now, this pie has become a go-to dessert for our family celebrations. My kids call it the “magical mint pie,” and watching their faces light up with each bite makes it worth every minute spent preparing it!

Why You’ll Love Grasshopper Pie

• No-Bake Simplicity: Perfect for those hot days when you want a dessert without turning on the oven.
• Minty Freshness: The combination of crème de menthe and whipped cream creates a cool, refreshing flavor.
• Chocolate Mint Combo: The classic pairing of mint and chocolate in a pie is an unbeatable treat.
• Perfect for Holidays: Its vibrant green color and luxurious texture make it an eye-catching addition to holiday tables.

Ingredients Notes for Grasshopper Pie

• Chocolate Cookie Crust: Use crushed chocolate wafer cookies or even chocolate graham crackers for a rich, crunchy base.
• Crème de Menthe: This mint liqueur gives the pie its signature flavor and color. For a non-alcoholic version, you can use mint extract and green food coloring.
• Whipped Topping: Whether you use homemade whipped cream or a store-bought version, it adds the fluffy, creamy texture to the filling.
• Marshmallows: Mini marshmallows are melted down to help give the filling structure and a light, fluffy texture.

Recipe Steps for Grasshopper Pie

1. Prepare the Crust: In a medium bowl, mix 1 1/2 cups of chocolate cookie crumbs with 1/3 cup of melted butter until combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place it in the refrigerator to set while you prepare the filling.
2. Melt the Marshmallows: In a saucepan over medium heat, combine 3 cups of mini marshmallows and 1/2 cup of milk. Stir continuously until the marshmallows are completely melted and the mixture is smooth. Remove from heat and let it cool slightly.
3. Add the Mint Flavor: Once the marshmallow mixture has cooled, stir in 1/4 cup of crème de menthe (or 1 1/2 teaspoons of mint extract with a few drops of green food coloring for a non-alcoholic version).
4. Fold in the Whipped Cream: Gently fold in 1 cup of whipped cream until the mixture is light and fluffy. Make sure not to overmix.
5. Fill the Crust: Pour the minty filling into the chilled chocolate crust. Smooth the top with a spatula.
6. Chill: Refrigerate the pie for at least 4 hours or until set. For a firmer pie, you can place it in the freezer for 1-2 hours before serving.
7. Serve: Before serving, top with additional whipped cream and chocolate shavings if desired. Slice and enjoy this minty, chocolatey treat!

Storage Options

• Refrigerator: Store the pie in the refrigerator for up to 3 days, covered with plastic wrap to keep it fresh.
• Freezer: For a firmer texture, freeze the pie for up to 1 month. Let it sit at room temperature for about 10-15 minutes before slicing.

Variations & Substitutions

• Alcohol-Free Version: Substitute the crème de menthe with mint extract and green food coloring for a kid-friendly pie.
• Chocolate Lovers: Add a layer of melted chocolate on top of the crust before adding the mint filling for an extra chocolatey kick.
• Oreo Crust: Swap the chocolate wafer cookies for crushed Oreos in the crust for a different flavor twist.
• Extra Minty: Fold in chopped Andes mints or mint chocolate chips into the filling for a fun surprise.

Grasshopper Pie

A light and refreshing no-bake dessert made with a creamy mint filling, nestled in a chocolate cookie crust, and topped with whipped cream.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Course: Dessert

Kitchen: American

Prep Time: 20 minutes minutes

Chill Time (or overnight): 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

• ▢ For the Crust:
• ▢ 1 1/2 cups chocolate cookie crumbs like Oreos or chocolate graham crackers
• ▢ 1/4 cup unsalted butter melted
• ▢ For the Filling:
• ▢ 1 cup heavy whipping cream
• ▢ 1 8 oz package cream cheese, softened
• ▢ 1 cup powdered sugar
• ▢ 1/4 cup crème de menthe liqueur or 1 teaspoon peppermint extract + 2-3 drops green food coloring
• ▢ 1/4 cup crème de cacao liqueur optional
• ▢ For Topping:
• ▢ 1 cup heavy whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ Chocolate shavings mint leaves, or additional cookie crumbs for garnish (optional)

Instructions

• Prepare the Crust:
• Mix the Crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
• Press into the Pan: Press the mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust. Use the back of a spoon or the bottom of a glass to compact the crust. Place the crust in the refrigerator to set while you prepare the filling.
• Prepare the Filling:
• Whip the Cream: In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
• Mix Cream Cheese: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
• Add Flavorings: Add the crème de menthe and crème de cacao (if using) to the cream cheese mixture. Beat until well combined. If using peppermint extract and food coloring, add them at this point.
• Fold in Whipped Cream: Gently fold the whipped cream into the mint mixture until fully incorporated and smooth.
• Assemble the Pie:
• Fill the Crust: Pour the mint filling into the prepared crust and smooth the top with a spatula.
• Chill: Refrigerate the pie for at least 4 hours, or until firm. For best results, chill overnight.
• Prepare the Topping:
• Whip the Cream: In a medium bowl, beat the remaining 1 cup of heavy whipping cream with the powdered sugar until stiff peaks form.
• Top the Pie: Spread or pipe the whipped cream over the top of the chilled pie. Garnish with chocolate shavings, mint leaves, or extra cookie crumbs if desired.
• Serve:
• Slice and Serve: Cut the pie into slices and enjoy your refreshing Grasshopper Pie! Store any leftovers in the refrigerator.