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This grasshopper pie brings mint and chocolate together in an easy no bake dessert. The smooth and creamy filling, along with the chocolate cookie crust, makes a fun treat that everyone will love.
Easy Grasshopper Pie Recipe
Ready in just a few simple steps, this Grasshopper Pie is easy make, and only needs a few ingredients too! I love making this pie for family gatherings when I want to keep things simple. Of course, having a no bake dessert on hand is also perfect for summer gatherings when I don’t want to heat up the kitchen with an oven.
This pie can easily be customized with added toppings like whipped cream, chocolate shavings, or even a drizzle of fudge, giving you endless ways to make it your own. And if you love chocolate desserts, try this chocolate peanut butter cake or this chocolate lava cake.
Why Is It Called Grasshopper Pie
The first time I made this pie with my grandkids, they didn’t seem to trust me about the pie being an actual dessert. Thankfully, this pie does NOT have actual grasshoppers in it!
Grasshopper pie is actually inspired by an old fashioned Grasshopper cocktail, that was a creamy mint and chocolate drink. So although it has a fun name, trust me, this pie is even more fun to eat!
Ingredients You Will Need
For the Crust
- chocolate sandwich cookies- Crushed into fine crumbs (about 2 cups)
- unsalted butter- Melted to bind the crust together.
For the Filling
- marshmallows- Melted down to make a smooth, creamy filling.
- milk- Helps make the marshmallow filling creamy.
- heavy whipping cream- Whipped to stiff peaks to add a light fluffy filling to the marshmallow and milk mixture.
- crème de menthe liqueur OR non-alcoholic flavored syrup- Brings in the classic mint flavor and a hint of green color. (I used the flavored syrup and it was just green and minty enough so no other coloring or flavoring was added.)
Optional Additions
- 2 Tablespoons Crème de cacao liqueur or non-alcoholic flavored syrup- Adds a touch of chocolate flavor to balance the mint.
- Green food coloring- A few drops for a more vibrant color
- Mint extract- if you want even more mint, add a drop or two to the filling.
- Chocolate shavings or whipped cream- for decorative garnishes.
Grasshopper Pie Variations
- Chocolate Lover’s Pie: Add a layer of melted chocolate or a layer of Oreo cookies, between the crust and filling.
- Mint-Chocolate Chip: Stir mini chocolate chips or chopped Andes mints into the pie filling for extra chocolate and extra mint flavor.
- Festive Twist: Use red food coloring and peppermint extract, or chopped candy canes for a fun holiday version of this pie.
How to Make Grasshopper Pie
Step 1: Use a food processor to finely chop the Oreo cookies into fine crumbs. Then place them in a large bowl and stir together with the melted butter. Press the chocolate cookie crumbs into a 9 inch pie pan or dish to form a crust. Chill the crust in the refrigerator for at least 30 minutes.
Step 2: In a medium saucepan over low to medium heat, combine the marshmallows and milk, stirring constantly until the marshmallows melt completely. Remove from heat and let it cool for 10 minutes, then transfer to a mixing bowl and place in the fridge to chill for at least 30 minutes. If it is not cold, it won’t set well and will soupy!
Step 3: After the marshmallow mixture is completely cooled, in a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the cooled marshmallow mixture.
Step 4: Stir in the crème de menthe, and if using, also add the crème de cacao and green food coloring. Gently stir together until the filling is smooth and creamy.
Step 5: Pour the filling into the prepared crust, spreading it evenly. Chill the pie in the refrigerator for at least 4 hours, or until set.
Step 6: Garnish with chocolate curls, chips, or whipped cream before serving. Enjoy!
Tips for Making the Perfect Grasshopper Pie
- Chill the Crust: The melted butter will harden as it chills, which is what sets the crust and holds it together. If the crust doesn’t have time to chill, it can be crumbly when you slice the pie.
- Whip Cream Properly: Whip the heavy cream just until soft peaks form for the best texture.
- Slowly Add Mint Flavor: Be careful if using mint or peppermint extract. It can be very strong, so start with 1/4 teaspoon and if you want a stronger taste, add another 1/4 teaspoon.
- Let the marshmallow mixture cool: It needs to be completely chilled before folding in the whipped cream or it will be a soup and won’t set well.
FAQ’S
Yes! A pre-made cookie chocolate crust works perfectly and saves time.
Store leftover pie in an airtight container in the refrigerator for up to 5 days.
I found that it was really hard to find the liqueur version so I kept it simple (and less expensive) and went with the flavored syrup. It was just right in color and flavor! If you can’t find either, just add a drop or two of mint extract and green food coloring to the filling for a similar flavor and appearance.
Yes! Use gluten-free chocolate cookies for the crust to make it gluten-free. Check other ingredients as you add them to confirm they are gluten-free also.
Grasshopper Pie can be made a day in advance, and should be chilled for a few hours so it has time to set. So it’s actually better if made a day or two earlier.
More Easy Desserts
Grasshopper Pie
Equipment
- Mixing Bowl
- Saucepan
- Pie Dish
Ingredients
For the Crust
- 30 chocolate cookies
- 6 tablespoon butter, melted
For the Filling
- 1 cup milk
- 10 ounces marshmallows
- 1/4 cup Crème de menthe flavored syrup, or liqueur
- 1 cup heavy whipping cream
Optional
- 2 tablespoon white creme de cacao
- whipping cream
- chocolate shavings, or chocolate chips
- 2 drop green food coloring
Instructions
- Use a food processor to finely chop the Oreo cookies into fine crumbs. Then place them in a large bowl and stir together with the melted butter. Press the chocolate cookie crumbs into a 9 inch pie pan or dish to form a crust. Chill the crust in the refrigerator for at least 30 minutes.
- In a medium saucepan over low to medium heat, combine the marshmallows and milk, stirring constantly until they melt completely. Remove from heat and let it cool for 10 minutes, then transfer to a mixing bowl and place in the fridge to chill for at least 30 minutes.
- After the marshmallow mixture is completely cooled, in a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the cooled marshmallow mixture.
- Stir in the crème de menthe, and if using, also add the crème de cacao and green food coloring. Gently stir together until the filling is smooth and creamy.
- Pour the filling into the prepared crust, spreading it evenly. Chill the pie in the refrigerator for at least 4 hours, or until set.
- Garnish with chocolate curls, chips, or whipped cream before serving.
Notes
- Chill the Crust: The melted butter will harden as it chills, which is what sets the crust and holds it together. If the crust doesn’t have time to chill, it can be crumbly when you slice the pie.
- Whip Cream Properly: Whip the heavy cream just until soft peaks form for the best texture.
- Let the marshmallow mixture cool completely: Before folding in the whipped cream, the mixture has to be cold or the filling won’t set and will be soupy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids love this desert and it’s a great treat for them and me 👍👍👍
Oh how good this is, so delicious I ate it up because it was sooo good!!!
I love this dessert! It’s perfect for summer!