Grasshopper Pie

5 from 5 votes

This Grasshopper Pie is a classic no bake dessert with a creamy mint chocolate filling and a crunchy Oreo cookie crust. Light, fluffy, and refreshing, it’s an easy make ahead pie that’s perfect for holidays, parties, or anytime you want a nostalgic mint chocolate treat.

Prep Time30

Cook Time0

Chill Time4

Total Time4 30

Course: Dessert, Pies

Cuisine: American

Keyword: grasshopper pie

Servings:

Calories: 521kcal

Author: Joanna Cismaru

Equipment

9-inch Pie Plate

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

US Customary - Metric

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.

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