This classic Grasshopper Pie starts with a homemade Oreo cookie crust and is filled with a light minty Creme de Methe filling that’s frozen. It’s a refreshing dessert that is perfect to serve anytime of the year when you need an easy, make-ahead dessert!
If you love mint desserts this grasshopper pie needs to be next on your list! This cold mint pie has a fluffy filling and an Oreo cookie crust for the best chocolate and mint combination.
You Will Love This Recipe!
- The filling is so amazing – melted marshmallows combined with crème de menthe, crème de cacao, and whipped cream to create a light and fluffy filling bursting with mint flavor!
- I use mint cream Oreos for the cookie crust to amp up the minty-ness! It’s a super easy two-ingredient no-bake crust.
- This is the perfect make-ahead dessert. The pie needs time to freeze and set, so you can make the whole thing and leave it in the freezer until you’re ready to serve it.
Why Is It Called Grasshopper Pie?
It gets its name from the color! The green comes from the creme de menthe liqueur in the filling, which you can enhance with a little food coloring, too.
I also love a grasshopper cocktail – it has all of the same flavors as the pie but is served as a festive drink instead.
Some might call this minty frozen pie old-fashioned, but do chocolate and mint ever go out of style? There’s a reason it’s so beloved – it’s delicious!
- Mint chocolate sandwich cookies
- Melted unsalted butter
- Large marshmallows
- Half and half
- Crème de menthe liqueur
- Crème de cacao liqueur
- Green food coloring
- Heavy cream
How to Make the Cookie Crust
Crush: Place the cookies in a food processor and blend until they are broken down into fine crumbs.
Mix: Transfer the crumbs to a large bowl and add the melted butter. Stir until well combined.
Press: Pour the mixture into a pie plate and press it into an even layer.
Chill: Place the pie plate in the freezer while you make the filling.
How to Make the Filling
Ice bath: Place ice in a large bowl. It should be big enough to hold a saucepan. Add water to the bowl to make an ice bath. You will use this to cool the melted marshmallow quickly.
Chill: Place another large mixing bowl in the freezer with the mixer beaters. You will use them to make the whipped cream, which is a lot easier to do with a cold bowl and beaters.
Melt: Place the marshmallows and half and half in a medium saucepan. Turn the burner to low heat and melt them, stirring constantly.
Cool: Once the mixture is melted and smooth, take the saucepan off the heat and set it in the ice bath. Stir the marshmallow mixture constantly until it’s completely cooled.
Combine: Add both liqueurs and the food coloring (if using). Stir until combined. Set this bowl aside while you make the whipped cream.
Whip: Remove the bowl and beaters from the freezer. Pour the whipped cream into the bowl and whip it until it holds stiff peaks.
Fold: Gently fold the marshmallow mixture into the whipped cream. Once combined, pour the filling into the prepared crust.
Freeze: Place the pie in the freezer for at least two hours before slicing and serving
Cookie Crust Tips: If you can’t find mint chocolate cookies, you can use regular Oreos. The easiest way to crush the cookies is with a food processor, but you can also place them in a bag and crust them with a rolling pin. Just be sure to pound them until they are finely crushed.
Whipped Cream Tips: The key to a light and fluffy filling is the whipped cream. Whip it long enough, so it holds stiff peaks, and then gently fold in the marshmallow. Don’t stir! Otherwise, you will deflate the cream, and the filling won’t be as fluffy. I have a whole post about whipping cream if you want to learn more!
Decoration Tips: Sprinkle crushed cookies over the top of the filling before you chill it. Before you serve the pie, pipe more whipped cream on top and decorate it with cookies.
Serving Tip: Take the pie out of the freezer ten minutes before you want to serve it. This will allow it to soften so it’s easier to slice.
You can make it up to a day in advance, wrap it in plastic wrap, and keep it in the freezer overnight.
You can keep leftovers in the freezer or refrigerator. Either way, make sure they are tightly wrapped. Plan to enjoy them within a few days before the whipped cream filling breaks down.
This pie has two kinds of liqueur. Since the pie is not baked, the alcohol does not cook out so it’s not for the kiddos. Make them a batch of soft chocolate mint sandwich cookies instead or look at our directions for a non-alcoholic version below.
Traditional grasshopper pie is made with liqueur, but there are non-alcoholic versions. To make it non-alcoholic we recommend omitting the crème de menthe and cacao and replacing it with 3/4 tsp peppermint extract, 1 tsp vanilla and 1/2 c. half and half.
Cool, minty, and oh-so-fluffy and creamy! This grasshopper pie is a dessert that will wow your friends and family, and it’s great all-year-round. I hope you give it a try!
More No-Bake Dessert Recipes
- S’mores Trifles are a fun twist on a summertime classic! Chocolate, graham crackers crumbs and marshmallow cream are layered together for a fun dessert – no campfire required!
- My Chocolate Cheesecake looks really fancy, but it’s so easy to make. It’s one of my favorite no-bake recipes that you are going to love.
- Strawberry Ice Box Cake is the best dessert when you need something quick and easy. You can make it ahead, and it’s great for potlucks, BBQs, and parties.
Do you love this recipe? Be sure and comment with a five-star rating below or better yet?
Snap a photo so I can see this minty delight on your table – be sure and tag me at @julieseatsandtreats or #julieseatsandtreats.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
- 30-32 mint chocolate sandwich cookies
- ¼ c. unsalted butter (½ stick)
- 32 large marshmallows
- ½ c. half-and-half
- 2 Tbsp crème de menthe liqueur
- 2 Tbsp crème de cacao liqueur
- Green food coloring optional
- 1 ½ c. heavy whipped cream
- In food processor, crush cookies into crumbs. Then add to medium bowl. Reserve a small amount of crumbs for decoration if desired.
- Melt butter in microwave safe bowl and add to cookie crumbs. Stir until well combined.
- Pour cookie mixture into pie plate and form into a crust by gently pushing the edges up the sides of the pie plate.
- Place the pie plate with crust in it in the freezer for at least 30 minutes.
- Meanwhile make an ice bath in a bowl large enough to hold saucepan by adding water and ice to the bowl.
- Place large mixing bowl with beaters in freezer.
- In a medium heavy saucepan, heat the marshmallows and half-and-half over low heat, stirring constantly until marshmallows are melted. Immediately place saucepan into prepared ice bath.
- Stir the marshmallow mixture occasionally until mixture is completely cool.
- Then stir in the liqueurs and add food coloring if desired. Stir until completely combined.
- Remove mixing bowl from freezer and add chilled heavy whipping cream to the bowl. Beat whipped cream with hand or stand mixer until stiff peaks form.
- Fold into marshmallow mixture into whipped cream mixture. Pour filling into prepared crust and gently smooth out.
- Sprinkle with reserved crumbs if desired.
- Place the pie into freezer for at least 2 hours.
- Remove from freezer 10 minutes before serving. You can also pipe whipped cream onto each slice and top with an Oreo cookie. Slice and serve.
Leave a Comment