This amazing grasshopper pie recipe is amazing! Heavy cream, creme de menthe, oreo cookie crust…it doesn’t get much better than this! This grasshopper pie is perfect for St. Patrick’s day or any special occasion. Add a dollop of cool whip to make this minty mousse filled grasshopper pie even better! Sweet mint, creamy and rich, with chocolate…yeah, you’re gonna love this grasshopper pie.
DELICIOUS GRASSHOPPER PIE RECIPE
You can’t go wrong when you mix creamy mint filling with a crunchy chocolate crust in this refreshing Grasshopper Pie!
I am a sucker for a good no-bake recipe! They are great when you are craving a homemade dessert but you’re short on time.
No-bake desserts are also VERY kid-compatible when it comes to cooking with children. There are so many fun steps that kids can help with, and you won’t have to worry about them possibly getting burned.
How To Make Grasshopper Pie
Grasshopper pie is one of my favorite holiday desserts, but the refreshing mint flavor is also perfect on a warm day, so I keep this easy dessert on rotation, year-round!
THIS GRASSHOPPER PIE RECIPE:
Ingredients Needed For This Grasshopper Pie Recipe
CRUST:
FILLING:
- 32 large marshmallows
- ½ cup half-and-half
- 2 tablespoons crème de menthe liqueur
- 2 tablespoons crème de cacao liqueur
- Green food coloring, optional
- 1 ½ cups heavy whipped cream
How To Make Grasshopper Pie Crust:
STEP 1
In food processor, crush cookies into crumbs, add to medium bowl.
STEP 2
Reserve a small amount of crumbs for decoration if desired.
STEP 3
Melt butter in microwave safe bowl and add to cookie crumbs.
STEP 4
Stir together until well combined.
STEP 5
Form into pie plate, gently pushing the edges up the sides of the pie plate.
STEP 6
Place in freezer at least 30 minutes.
How To Make Grasshopper Pie Filling:
STEP 1
Make an ice bath in a bowl large enough to hold saucepan.
STEP 2
Place large mixing bowl with beaters in freezer.
STEP 3
In a medium heavy saucepan, heat the marshmallows and half-and-half over low heat, stirring constantly until marshmallows are melted.
STEP 4
Immediately place saucepan into ice bath.
STEP 5
Stir occasionally until mixture is completely cool.
STEP 6
Stir in liqueurs and add food coloring if desired.
STEP 7
Remove mixing bowl from freezer.
STEP 8
Add chilled heavy whipping cream to bowl.
STEP 9
Beat until stiff peaks form.
STEP 10
Fold into marshmallow mixture.
STEP 11
Pour filling into prepared crust.
STEP 12
Sprinkle with reserved crumbs if desired.
STEP 13
Place in freezer for at least 2 hours.
STEP 14
Remove from freezer 10 minutes before serving.
NOTE:
Don’t have a pie pan? You could also make this in a spring loaded tart pan.
Decorate your grasshopper mint pie with chocolate curls.
HOW TO MAKE GLUTEN FREE GRASSHOPPER PIE
It is so simple to adapt this Grasshopper Pie recipe into a gluten free dessert!
Replace the chocolate and mint sandwich cookies with a gluten free version, like gluten free Oreos.
Use gluten free marshmallows, and then double check the labels on the rest of your processed ingredients to make sure that they are all gluten free.
FAQ’s About Grasshopper Pies
How Do I Store My Leftover Grasshopper Pie?
Store your leftover grasshopper pie in an airtight container or cover it tightly with plastic wrap. Store it in the fridge and be sure to eat it in the next couple of days. You can also wrap it tightly (plastic wrap and aluminum foil) and keep it in the freezer. It should stay good for about a month.
Why Is It Called Grasshopper Pie?
This grasshopper pie does have an odd name, but as you can tell there are no grasshoppers in this pie. Rather, it is named after the classic cocktail which is very similar in color and flavor profile.
When Was Grasshopper Pie Invented?
Grasshopper pie (the creme de menthe version) was created in the late 1950s and early 1960s. There was another Grasshopper pie that dates back to 1904, however, that is a pie that was made from real grasshoppers and not this delicious chocolate mint pie.
Prep Time
15 minutes
Cook Time
2 hours 3 minutes
Total Time
15 minutes
Ingredients
- Crust:
- 30-32 mint chocolate sandwich cookies
- ¼ cup (½ stick) unsalted butter
- Filling:
- 32 large marshmallows
- ½ cup half-and-half
- 2 tablespoons crème de menthe liqueur
- 2 tablespoons crème de cacao liqueur
- Green food coloring, optional
- 1 ½ cups heavy whipped cream
Instructions
- In food processor, crush cookies into crumbs, add to medium bowl.
- Reserve a small amount of crumbs for decoration if desire.
- Melt butter in microwave safe bowl and add to cookie crumbs.
- Stir together until well combined.
- Form into pie plate, gently pushing the edges up the sides of the pie plate.
- Place in freezer at least 30 minutes
Filling:
- Make an ice bath in a bowl large enough to hold saucepan.
- Place large mixing bowl with beaters in freezer.
- In a medium heavy saucepan, heat the marshmallows and half-and-half over low heat, stirring constantly until marshmallows are melted.
- Immediately place saucepan into ice bath.
- Stir occasionally until mixture is completely cool.
- Stir in liqueurs and add food coloring if desired.
- Remove mixing bowl from freezer.
- Add chilled heavy whipping cream to bowl.
- Beat until stiff peaks form.
- Fold into marshmallow mixture.
- Pour filling into prepared crust.
- Sprinkle with reserved crumbs if desired.
- Place in freezer for at least 2 hours.
- Remove from freezer 10 minutes before serving.
Easy No-Bake Desserts From Kids Activities Blog
Once you start making no-bake desserts, you won’t stop! They are so simple. I especially love them during the holidays, when the stove is already very full!
Here are some of our favorites:
What is your favorite no-bake dessert?
