Grasshopper pie is made with an Oreo cookie crust and no-bake mint cream filling. This dessert is easy to make ahead of time for a holiday!
If you love mint and chocolate together, then this grasshopper pie is for you! The Oreo cookie crust pairs so well with the creamy mint filling. Top it with whipped cream and chocolate mint cookies and you have a show-stopping pie. You can serve it for St. Patrick’s Day or for a springtime dessert!
Where did grasshopper pie get its name? The pie is believed to be named after the grasshopper cocktail, a mixture of equal parts creme de menthe, creme de cacao and cream. The pie dates back to the 1950s.
How to make grasshopper pie
- Make the cookie crust: In a food processor, crush chocolate cookie sandwiches until fine crumbs form. Add melted butter and pulse again. Transfer mixture to a pie plate and press the cookie crumbs firmly into the bottom and sides of the pie dish.
- Bake the cookie crust at 425 F for 10 minutes or until fragrant. Set aside to cool.
- Make the pie filling: Beat cream cheese until fluffy. Add marshmallow cream and mix until combined. Add milk, vanilla extract, peppermint extract and food coloring. In a separate bowl, beat heavy cream until stiff peaks form. Fold in whipped cream into filling mixture by hand.
- Chill pie for at least 4 hours or until set.
- Garnish pie with homemade whipped cream and cookie crumbs. Slice and serve.
Alcohol recipe substitutions
To make grasshopper pie with alcohol, omit the vanilla and peppermint extract. Use 1/4 cup creme de menthe and 2 Tablespoons creme de cacao. You can also omit the green food dye since the creme de menthe will add a green hue.
Make ahead tips
Make the pie at least 4 hours and up to 24 hours ahead of time so the pie has time to set. Garnish the pie before serving chilled. Alternatively, the pie may be frozen for up to 2 months. Cover the pie with plastic wrap and aluminum foil before freezing. Defrost in the refrigerator before garnishing and serving.
Frequently Asked Questions
Creme de menthe makes alcoholic grasshopper pie green. In a nonalcoholic recipe, green food dye makes the pie green.
The pie may be frozen for up to 2 months. You can serve it frozen or defrost in the refrigerator before serving.
Store grasshopper pie covered in the refrigerator for up to 1 week.
I prefer homemade whipped cream and crushed cookie crumbs. You can use either Oreos or mint chocolate cookies. Chocolate shavings would work well too.
Chocolate and mint is a popular flavor duo. It works well in desserts! I personally love homemade mint chocolate chip ice cream (Amanda’s Cookin’ blog). It’s so creamy and has chocolate chips spread throughout! In the winter I bake hot cocoa cupcakes spiked with peppermint schnapps. The marshmallow frosting is so fluffy and sweet. If you’re looking for a simple treat, try these mint chocolate chip cookies (Well Plated blog).
Grasshopper pie is a dessert fit for several occasions. The first that comes to mind for me is St. Patrick’s Day because it’s a green dessert! This pie also celebrates springtime so Easter is a good holiday to serve grasshopper pie. You also have Pi Day (3/14) and Thanksgiving if you want a nontraditional dessert.
What occasion will you try this grasshopper pie recipe for? Let me know in the comments and tag @ifyougiveablondeakitchen on social media when you make this dessert!
- 30 chocolate cream filled cookies, regular or mint
- 6 tablespoons unsalted butter, melted
- ¾ cup (6 oz or 170 g) cream cheese, room temperature
- One 7 ounce container marshmallow creme
- ⅔ cup (160 ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 4-5 drops green food coloring
- 1 cup (240 ml) heavy cream, chilled
- 1 recipe homemade whipped cream, for garnish
- Chocolate mint cookies, for garnish
- Preheat the oven to 425° degrees F.
- Place the cookies in a food processor and pulse until they’re crushed to fine crumbs. Drizzle in the melted butter until it clumps together. Pour the mixture into a 9-inch pie plate, pressing it down firmly in the bottom and up the sides. Bake for 10 minutes until set, then remove and cool completely.
- In a large bowl, beat the cream cheese until fluffy. Add the marshmallow creme and beat until combined. Gradually beat in the milk, extracts, and food coloring until smooth. Set aside.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently until completely combined.
- Transfer the mixture into the crust, cover, and chill for at least 4 hours. You can also freeze this pie for a frozen treat.
- Garnish the pie with homemade whipped cream and crushed chocolate mint cookies.