Grasshopper Pie
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This decadent, vintage mint chocolate Grasshopper Pie recipe comes together easily with just 5 simple ingredients! It has a cool and creamy mint pie filling made with creme de menthe, whipped cream and marshmallow fluff with a homemade chocolate Oreo crust and cookie crumbles on top!
This pie is so festive for Christmas or Saint Patrick’s day definitely, or fun for any holiday or summer party when you’re craving mint and chocolate!
Ingredients You Need
You can make our easy Oreo Pie Crust or buy an store-bought Oreo Crust
Homemade Oreo Crust or Store-bought Oreo Crust
- Oreo sandwich cookies
- unsalted butter, melted
Mint Pie Filling
- marshmallow fluff
- heavy whipping cream
- creme de menthe liqueur
- Crushed Oreos
How to Make Grasshopper Pie
Homemade Oreo Crust
- Place the Oreo cookies with cream filling in a food processor, pulsing into crumbs.
- In a large mixing bowl, add the cookie crumbs and melted butter and stir to combine. Place the crumbs in a 9-inch pie dish, and use the bottom of a ramekin or heavy glass to press the crumbs in an even layer and up the sides.
- Place the pie dish in the refrigerator or freezer until you’re ready to add the filling.
Mint Pie Filling
- In a large bowl, beat the heavy whipping cream on medium speed until stiff peaks form, about 4 to 6 minutes. Set aside.
- In a separate large bowl, beat together the marshmallow cream and crème de menthe until well combined. Fold in the whipped cream. Optionally, you can also add a drop or 2 of green food coloring if desired.
- Pour the filling into the prepared pie crust, and refrigerate for 4 to 6 hours or freeze for 3 to 4 hours. Garnish with additional crushed cookies or whipped cream if desired.
- Serve partially frozen or cold, and refrigerate leftovers for up to 3 days.
If you want a non-alcoholic version, see notes in recipe how.
Storing Grasshopper Pie
Grasshopper pie can be prepared ahead of time and frozen for up to 3 months. Cover pie tightly with plastic wrap and aluminum foil and transfer the pie to the fridge 2-3 hours before serving to allow the filling to soften a little. Oreo crust can also be made in advance and stored at room temperature, for 1-2 days or frozen.
This recipe for Grasshopper Pie is an easy, no-bake marshmallow whipped cream dessert that’s made with only a few ingredients featuring Creme de Menthe and Oreos! Top it with more crumbled cookies and you’ve got a simple, tasty dessert no one can resist!
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Grasshopper Pie
Ingredients
Chocolate Crust or Store-bought Oreo Crust
- 25 Oreo sandwich cookies including cream frosting inside cookies
- 5 Tablespoons unsalted butter melted
Creamy Mint Pie Filling
- 1 7 ounce container marshmallow fluff
- 2 cups heavy whipping cream
- ¼ cup creme de menthe liqueur
- Extra crushed Oreos for topping
Instructions
Chocolate Crust or Store-bought Oreo Crust
- Place the Oreo cookies with cream filling in a food processor, pulsing into crumbs.
- In a large mixing bowl, add the cookie crumbs and melted butter and stir to combine.
- Place the crumbs in a 9-inch pie dish, and use the bottom of a ramekin or heavy glass to press the crumbs in an even layer and up the sides.
- Place the pie dish in the refrigerator or freezer until you’re ready to add the filling.
Creamy Mint Pie Filling
- In a large bowl, beat the heavy whipping cream on medium speed until stiff peaks form, about 4 to 6 minutes. Set aside.
- In a separate large bowl, beat together the marshmallow crème and crème de menthe until well combined. Fold in the whipped cream.
- Pour the filling into the prepared pie crust, and refrigerate for 4 to 6 hours or freeze for 3 to 4 hours. Garnish with additional crushed cookies or whipped cream if desired.
- Serve cold, and refrigerate leftovers for up to 3 days.
Notes
- Optional: Add a drop or 2 of green food coloring if you want more color to your filling.
- For non-alcoholic version: Add 1/8 teaspoon creme de methe extract. There is green and clear extracts for this. Add green food coloring if desired.
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