I think I’ve just discovered the best grasshopper pie recipe.
It’s a dreamy, refreshing delight with a rich chocolate cookie crust. And it’s filled with the fluffiest, most mint-infused marshmallow cream you’ll ever try.
The secret ingredients? Green creme de menthe and white creme de cacao liqueurs. They totally knock it out of the park.
Topped with chocolate shavings or cookie crumbs, each cool, creamy slice is dessert heaven.
Why You’ll Love This Old Fashioned Grasshopper Pie
Retro Charm: Grasshopper Pie is a vintage dessert from the 1950s and 60s. It’s classic, charming, and wonderfully nostalgic.
Easy Make-Ahead Dessert: You can make this no-bake pie ahead of time and store it in the freezer for whenever the cravings strike. It’s quick, simple, and requires only a handful of ingredients.
Crowd-Pleaser: Grasshopper pie has a cool, minty flavor and creamy texture. And if you make it with peppermint extract, it’s ideal for kids and adults.
Impressive Presentation: The fluffy pie’s beautiful green color makes it a visually stunning dessert. It’s just what you need for a St Patrick’s Day party!
Ingredients
- Oreos (or any Chocolate Wafer Cookies): For the dark, crispy crust. Crush the crumbs quite fine for the best results.
- Unsalted Butter: To bind the brust together.
- Green Creme de Menthe Liqueur: The mint-flavored star of the show! It adds a cool, refreshing flavor and a lovely pastel green hue.
- White Creme de Cacao Liqueur: This cocoa-flavored liqueur enhances the chocolate notes. And because it’s clear, it won’t ruin the green tint.
- Marshmallows: Melted into the milk and mixed with the liqueurs, marshmallows add sweetness and are the secret to keeping the filling stable.
- Heavy Whipping Cream: To make the filling light and airy.
- Green Food Coloring (optional): A drop or two can boost the natural pastel green shade from the creme de menthe. It adds a brighter, more vibrant filling.
- Chocolate Shavings or Extra Cookie Crumbs: Sprinkle these on top to add a pleasant texture and visual appeal.
How to Make No-Bake Grasshopper Pie
Follow these steps to make the easiest no-bake grasshopper pie:
1. MAKE THE CRUST. Combine the crushed cookies and melted butter. Press them firmly into a 9-inch pie plate and freeze.
2. PREPARE FILLING. Melt the marshmallows in the milk, then cool and stir in the rest of the ingredients until smooth.
3. ADD THE CREAM. Whip the cream and gently fold it into the filling.
4. ASSEMBLE. Pour the filling into the chilled crust, smooth the top, then freeze until firm.
5. SERVE. Remove the pie from the freezer for 5 to 10 minutes before slicing and serving. Add the garnish just before serving, and enjoy!
Tips For the Best Grasshopper Pie
This easy recipe is nearly impossible to mess up. But these tips should help ensure it goes even more smoothly:
- Use regular Oreos. Avoid the Double Stuf or Thins varieties. Crush them finely for the best texture and flavor.
- Press the crust with a glass. If the crust isn’t packed, it will break apart when sliced. So, use the bottom of a glass or measuring cup to press it down.
- Lose the booze. For an alcohol-free version, replace the liqueurs with 1 teaspoon peppermint extract + 1/2 teaspoon vanilla extract.
- Make it gluten-free. Simply use gluten-free chocolate cookies for the crust! Remember to use them for the crumbled cookies on top, too!
How to Store
Besides being a great make-ahead dessert, grasshopper pie also stores well.
To Store: Cover the pie tightly with plastic wrap and store it in the fridge for 3 to 4 days. For best results, add any toppings just before serving.
To Freeze: Freeze the fully assembled pie (without toppings) until firm. Then, wrap it tightly in plastic and aluminum foil to prevent freezer burn. Freeze for up to 1 month.
Note: Remember to let the pie sit at room temperature for about 10 minutes to soften slightly before slicing.
More No-Bake Pies You’ll Love
Cream Cheese Lemonade Pie
Kool-Aid Pie
Lemon Icebox Pie
No-Bake Peanut Butter Pie
Grasshopper Pie
8
servings20
minutes3
454
kcalThis no-bake grasshopper pie recipe is a dreamy, refreshing delight filled with the fluffiest, most mint-infused marshmallow cream you’ll ever try.
Ingredients
30 Oreos cookies, crushed and divided (about 1 1/2 cups)
1/4 cup unsalted butter, melted
3/4 cup milk (or half & half)
24 large marshmallows (or one 13-ounce container marshmallow fluff)
1/4 cup green creme de menthe liqueur
2 tablespoons white creme de cacao liqueur
1-2 drops green food coloring, optional
1 cup heavy cream
chocolate shavings or extra cookie crumbs, for garnish
Instructions
- Add the cookie crumbs to a large bowl, reserving a few tablespoons for garnish. Pour in the melted butter and mix until evenly moistened. Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides. Freeze the crust while preparing the filling.
- In a medium-large saucepan, warm the milk over medium heat. When it just starts to simmer, add the marshmallows (or marshmallow fluff) and stir until melted. Remove the pot from the heat and set aside to cool to room temperature.
- Add the creme de menthe and creme de cacao and mix until smooth. If desired, add a couple of drops of green food coloring to enhance the color. Set aside.
- In a separate bowl, whip the heavy cream until stiff peaks form. Then, gently stir the whipped cream into the marshmallow mixture until well combined and fluffy.
- Pour the filling into the chilled crust, smoothing the top until it’s flat. Freeze for at least 3 hours (or until firm), then set on the counter for 10 minutes before serving. Sprinkle with chocolate shavings or extra cookie crumbs, and enjoy!
Notes
- Use mint Oreos or even Thin Mints for the crust for extra minty flavor
- If the crust isn’t packed, it will break apart when sliced. So, use the bottom of a glass or measuring cup to press it down.
- To make this pie alcohol-free, use 1 teaspoon peppermint extract + 1/2 teaspoon vanilla extract instead of the creme de menthe and the creme de cacao.
