No Bake Grasshopper Pie (Mint Chocolate Pie)
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Grasshopper Pie is one of those retro desserts that refuses to go out of style. A creamy mint chocolate filling, a crunchy chocolate cookie crust, and that unmistakable pastel green color. It’s part mousse, part pie, and completely irresistible.
No Bake Easy Grasshopper Pie
Grasshopper Pie has been around for decades, and for good reason. It’s the kind of dessert that looks impressive but is surprisingly easy to make. No baking, no complicated techniques, just a creamy mint chocolate filling poured into a chocolate cookie crust and chilled until perfectly sliceable.
The filling starts with melted marshmallows that create that signature light, fluffy texture. A splash of crème de menthe brings the classic mint flavor, while whipped cream keeps the whole thing soft and mousse like instead of dense.
The result is a dessert that tastes like a cross between mint chocolate chip ice cream and chocolate mousse, but in pie form. It’s refreshing, rich, and perfect when you want something sweet without turning on the oven.
What Is Grasshopper Pie?
Grasshopper Pie is a classic American dessert with a creamy mint chocolate filling and a chocolate cookie crust. The name comes from the Grasshopper cocktail, which is made with crème de menthe and crème de cacao, the same flavors used in the pie.
The filling is light and mousse like, made with melted marshmallows and whipped cream, then poured into a chocolate cookie crust and chilled until set.
Why You’ll Love My Grasshopper Pie
- No baking required. The filling sets in the fridge, which means no oven and no complicated steps. Just mix, chill, and slice.
- Classic mint chocolate flavor. If you love mint chocolate chip ice cream, this pie delivers the same refreshing flavor in a creamy, mousse like filling.
- Light and creamy texture. Melted marshmallows and whipped cream create a filling that’s fluffy, smooth, and surprisingly airy instead of heavy.
- Perfect make ahead dessert. This pie actually benefits from chilling overnight, which makes it a great dessert to prepare the day before a gathering.
- Retro dessert that still impresses. Grasshopper Pie has been around for decades, and once you taste that mint chocolate combination with the crunchy chocolate crust, it’s easy to see why.
- Great for holidays and gatherings. The minty flavor and bright green color make it especially fun for St. Patrick’s Day, Christmas, or any festive dessert table.
Key Ingredients & Tips
- Oreo cookies: These make the chocolate crust and they work perfectly here. Crush them into fine crumbs so the crust presses together easily and slices cleanly later. I like to remove the filling so the crust isn’t greasy. Tip: press the crust in firmly with the bottom of a measuring cup so it holds together nicely when you slice the pie.
- Butter: Melted butter is what binds the cookie crumbs together. Once it’s mixed in, the crumbs should look evenly coated and slightly damp. If the crust feels a little dry when you’re pressing it into the pan, add another tablespoon of melted butter and mix again.
- Marshmallows: This is what gives Grasshopper Pie its signature fluffy texture. When they melt with the milk they create the base of the filling, and once everything chills in the fridge it sets into that light mousse like texture.
- Milk: Helps the marshmallows melt smoothly so the filling stays silky. Keep the heat low and stir the whole time. Marshmallows are dramatic and will absolutely try to scorch if you walk away.
- Crème de menthe: This is where the mint flavor comes from. If you want that classic bright green pie you remember from old school recipes, use the green version. The white version works too, the pie will just be a softer color.
- White crème de cacao: Adds a gentle chocolate flavor that rounds out the mint so it doesn’t taste like toothpaste. It’s subtle, but it makes the filling taste more balanced.
- Heavy cream: Whipped cream makes the filling light and airy instead of dense. Whip it until you get stiff peaks. And one important tip here: make sure the marshmallow mixture has cooled before folding the cream in or it’ll melt and you’ll lose that fluffy texture.
- Green food coloring: Totally optional. The pie will still taste exactly the same without it, but that pastel green color is part of the whole retro Grasshopper Pie vibe.
- Whipped cream and chocolate garnish: A little whipped cream and some chocolate shavings on top makes the pie look finished and adds a nice contrast to the mint filling.
Substitutions and Variations
- Make it non alcoholic: If you don’t want to use liqueur, replace the crème de menthe with a small amount of mint extract mixed with water. Start with about ½ teaspoon mint extract and adjust to taste. The crème de cacao can simply be replaced with a little vanilla extract.
- Different crust options: The Oreo crust works beautifully here, but chocolate wafer cookies, chocolate graham crackers, or even a chocolate graham crust all work well.
- Extra chocolate version: If you want a stronger chocolate flavor, sprinkle mini chocolate chips or shaved chocolate into the filling before chilling the pie.
- Natural color option: Skip the food coloring entirely if you prefer. The pie will be a pale mint color instead of bright green, but the flavor stays exactly the same.
- Individual desserts: Instead of a full pie, you can divide the filling into small glasses or jars for mini grasshopper pies. They set beautifully and look great for parties.
Start by crushing the Oreo cookies into fine crumbs. The easiest way is in a food processor, but you can also place them in a bag and crush them with a rolling pin.
Mix the crumbs with the melted butter until everything looks evenly coated and slightly damp.
Press the mixture firmly into the bottom and up the sides of a 9 inch pie pan. I like to use the bottom of a measuring cup to pack it in tightly so the crust holds together when slicing.
Place the crust in the refrigerator to chill while you prepare the filling.
In a large saucepan, combine the marshmallows and milk. Cook over low heat, stirring constantly, until the marshmallows melt completely and the mixture becomes smooth.
Remove the pan from the heat and let the mixture cool slightly. Stir in the crème de menthe and crème de cacao, along with a few drops of green food coloring if you’re using it.
Once the mixture cools to room temperature, place it in the refrigerator for about 20 to 30 minutes so it thickens slightly.
While the marshmallow mixture chills, whip the heavy cream in a bowl until stiff peaks form.
Gently fold the whipped cream into the marshmallow mixture. Take your time here and fold slowly so you keep the filling light and airy.
Pour the filling into the chilled cookie crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or overnight if you can. This gives the filling time to set so the slices hold their shape. Just before serving, top the pie with whipped cream and chocolate shavings or cookie crumbs.
Common Mistakes to Avoid
- Marshmallows getting too hot: Marshmallows melt quickly but they can also burn quickly. Keep the heat low and stir constantly while they melt with the milk. If the heat is too high the mixture can become sticky or grainy instead of smooth.
- Adding whipped cream while the mixture is still warm: This is one of the most common problems. If the marshmallow mixture is still warm when you fold in the whipped cream, the cream will melt and the filling will lose its fluffy texture. Let the mixture cool completely before folding.
- Overmixing the filling: When you fold the whipped cream into the marshmallow mixture, do it gently. Stirring too aggressively will deflate the whipped cream and the pie will turn dense instead of light and airy.
- Not chilling long enough: Grasshopper Pie needs time to set. If you try to slice it too early the filling will be soft. Let it chill at least 4 hours, but overnight is even better for clean slices.
- Crust not pressed firmly enough: If the crust isn’t packed tightly into the pan it can crumble when slicing. Press it firmly into the bottom and sides of the pie dish so it holds together once chilled.
How To Serve
Serving up this Grasshopper Pie is the cherry on top of any meal, and I’ve got just the right ideas to pair it with. Here’s a list of recipes that would make great companions:
Skillet Shepherd’s Pie
Corned Beef And Cabbage
Lamb Stew
Quiche Lorraine
Frequently Asked Questions
Does Grasshopper Pie taste strongly like mint?
Not really. The mint flavor is noticeable but balanced by the chocolate and creamy filling. It’s closer to the flavor of mint chocolate chip ice cream than a strong peppermint dessert.
Does Grasshopper Pie contain alcohol?
Traditional Grasshopper Pie uses crème de menthe and crème de cacao, which are liqueurs. However, the alcohol flavor is very mild. If you prefer, you can make a non alcoholic version using mint extract and vanilla instead.
What does Grasshopper Pie taste like?
It tastes like a cross between mint chocolate chip ice cream and chocolate mousse. The filling is light and creamy with a cool mint flavor, while the chocolate cookie crust adds a little crunch.
Can Grasshopper Pie be made a day ahead?
Yes, and it actually works better that way. Making the pie the day before gives the filling plenty of time to set and makes slicing much easier.
Storage
Refrigerator: Store the pie loosely covered in the refrigerator for up to 3 days. Because the filling is mousse like, it stays soft and creamy when chilled.
Freezer: Grasshopper Pie freezes surprisingly well. Wrap the pie tightly and freeze for up to 2 months. Let it thaw in the fridge before serving, or slice it slightly frozen if you like a firmer texture.
Make ahead: This is actually a great dessert to make ahead. The pie needs several hours to set anyway, so making it the day before works perfectly and gives you cleaner slices.
More Delicious Pies
- Sweet Potato Pie
- Classic Apple Pie
- Classic Pumpkin Pie
- Apple Hand Pies
- Banoffee Pie
- French Silk Pie
- Mississippi Mud Pie
- Boston Cream Pie
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Grasshopper Pie
Ingredients
For the Chocolate Cookie Crust:
- 25 oreo cookies (fillings discarded)
- 5 tablespoons unsalted butter (melted)
For the Filling:
- 30 large marshmallows
- ½ cup whole milk
- ¼ cup crème de menthe liqueur
- 2 tablespoons white crème de cacao
- 1½ cup heavy cream
- 2 drops green food coloring
For Garnish:
- Whipped cream
- chocolate shavings
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Crush the chocolate cookies finely and mix with melted butter. Easiest way to crush the cookies is in a food processor. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator.
- In a large saucepan, melt the marshmallows in milk over low heat. Stir constantly until smooth and fully melted. Remove from heat and allow to cool slightly. Stir in crème de menthe and crème de cacao. Add a few drops of green food coloring if desired for a more vibrant color.
- Once the marshmallow mixture is at room temperature, place it in the fridge until it begins to set slightly, about 20-30 minutes.
- Whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the marshmallow mixture until well incorporated.
- Pour the filling into the chilled crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or overnight, until firmly set.
- Before serving, top with additional whipped cream and sprinkle with chocolate shavings or cookie crumbs.
Equipment
Notes
- Let the marshmallow mixture cool completely: Before folding in the whipped cream, make sure the marshmallow mixture has cooled to room temperature. If it’s still warm it will melt the whipped cream and the filling won’t stay light and fluffy.
- Whip the cream to stiff peaks: The whipped cream provides most of the structure for the filling. Whip until stiff peaks form so the pie sets properly after chilling.
- Press the crust firmly: Pack the cookie crust tightly into the pan using the bottom of a measuring cup or glass. This helps the crust hold together when slicing.
- Give it enough chill time: This pie needs at least 4 hours in the refrigerator to set properly. Overnight is even better for clean slices.
- Use good quality crème de menthe: The mint flavor is the star here, so using a good quality crème de menthe makes a noticeable difference in the final flavor.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
