Grasshopper Pie
An Oreo pie crust filled with a Crème de Menthe Filling make this no-bake Grasshopper Pie the perfect chilled dessert for any occasion!
Servings: 8
Calories: 513kcal
Ingredients
Crust
- 30-32 mint chocolate sandwich cookies
- ¼ c. unsalted butter (½ stick)
Filling
- 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
Instructions
Crust
- 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.
Filling
- 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.
Notes
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.
How far in advance can you make a grasshopper pie?
You can make it up to a day in advance, wrap it in plastic wrap, and keep it in the freezer overnight.
How long do leftovers keep?
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.
Is grasshopper pie kid-friendly?
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!
Can you make it without alcohol?
Traditional grasshopper pie is made with liqueur, but there are non-alcoholic versions.
Nutrition
Calories: 513kcal | Carbohydrates: 64g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 240mg | Potassium: 184mg | Fiber: 1g | Sugar: 41g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 4mg