My Grasshopper Pie recipe is a nostalgic dessert that blends mint and chocolate into a creamy, dreamy treat. Inspired by the classic Grasshopper cocktail and perfect for any celebration, this vibrant green pie features a fluffy filling of marshmallow cream, mint liqueur, and whipped topping in a chocolate Oreo cookie crust.
Our easy recipe for Grasshopper Pie takes happy hour to the dessert table! Prepared with a similar flavor profile, bright green color, and crunchy Oreo crust as my mint chocolate pie, this creme de menthe pie recipe replaces the cream cheese filling with a marshmallow mixture and adds a bit more booze!
Although this grasshopper mint pie might evoke memories of a chocolate mint after-dinner drink or a slice of mint chocolate chip ice cream pie, don’t be fooled by its innocent flavor. The creme de menthe and creme de cacao liqueurs are softened by the fluffy filling and muted by the freezing process.
Grasshopper Pie Ingredients
- Oreo cookies: I used original Oreos to make my chocolate cookie crust, but any brand of chocolate cream cookies will work. Just be sure you are not using the double stuff or the thins, as this will alter the recipe and the results. Feel free to use a gluten-free chocolate cream cookie for a GF version.
- Unsalted butter: Melted butter helps bind the Oreo cookie crumbs together, forming a cohesive crust to hold the filling.
- Whole milk: You can substitute half-and-half for the whole milk in this recipe for a slightly richer filling; however, I do not recommend using lower-fat milk, as the filling will not set up properly using 2% or lower-fat milk.
- Marshmallows: For this recipe, you can use either the standard large-size marshmallows or mini marshmallows. Just make sure you use 6 ounces total of marshmallows.
- Green crème de menthe liqueur: I like using the DeKuyper brand because it provides the right balance of flavor and color. If your crème de menthe is clear and not the traditional mint green color, you can add a few drops of green gel food coloring to your marshmallow mixture to color your pie filling. I suggest starting with 2-3 drops green food coloring and increasing the amount until your pie filling mixture reaches your desired mint green color.
- Clear creme de cacao: Provides a rich chocolate flavor without altering the color mint flavor of the filling.
- Heavy whipping cream: Use very cold cream. It whips better and achieves more volume, ensuring the filling is fluffy and light.
See the recipe card for full information on ingredients and quantities.
How to Make Grasshopper Pie
- Create The Crust: Combine the cookie crumbs and melted butter until the mixture resembles wet sand. Press the cookie mixture into the bottom and up the sides of a pie plate or pie pan.
- Bake: Bake the crust at 350 degrees Fahrenheit for 10 minutes. Cool completely on the counter before adding the filling.
- Make The Marshmallow Mixture: Warm the milk on the stovetop until it starts to steam and bubbles form around the edges of the saucepan. Stir the marshmallows into the hot milk until melted and no lumps remain. Remove from the heat and cool completely while stirring often.
- Create The Whipped Cream: Beat the heavy cream until stiff peaks form. Set aside.
- Add The Alcohol: Stir the creme de menthe liqueur and creme de cacao into the cooled marshmallow mixture. Mix in the green food coloring drops, if using them.
- Form The Filling: Fold the cooled marshmallow mixture into the whipped cream until smooth and fluffy and freeze for a minimum of 4 hours or up to overnight.
- Fill And Freeze: Spread the pie filling into the chocolate pie crust and smooth the top to an even layer. Garnish with roughly crushed chocolate cookie crumbles and freeze for a minimum of 4 hours or up to overnight.
- Slice And Serve: Once firm and fully set-up, slice and serve. Enjoy!
Serving Suggestions
Green pie recipes are great for St. Patrick’s Day, Christmas parties, potlucks, or whenever you crave a mint chocolate combination.
- Whipped Cream and Chocolate Shavings: Top each slice with a fluffy dollop of whipped cream and a sprinkle of chocolate shavings for an extra touch of elegance and flavor. The light whipped cream adds a nice, airy texture, while the chocolate shavings make every bite even more indulgent.
- Crushed Chocolate Mint Candies: Sprinkle crushed chocolate mint candies on top to add some fun and crunch. They bring a pop of color and an extra minty sweetness boost that’ll delight every bite.
- Fresh Strawberries or Raspberries: Serve your slices with a handful of fresh strawberries or raspberries for a bright, tart balance to the pie’s creamy richness. The berries add a refreshing touch and a beautiful burst of color to your plate.
Tips & Variations
- Skip A Step: If preferred, substitute the homemade chocolate cookie crust with a premade, store-bought, 9-inch Oreo cookie crust.
- Create Your Crust: Use a flat-bottomed dry measuring cup to gently press and pack the cookie crumbs into the bottom and sides of the pie dish. This will create a uniform thickness for your chocolate cookie crust.
- Crush Your Cookies: I find the easiest way to get really finely ground cookie crumbs for the crust is to pulse them for 30 seconds—1 minute in a food processor. If you do not have a food processor or heavy-duty blender, you can add the cookies to a heavy-duty zip-top plastic bag and crush them using a rolling pin or meat mallet.
- Make Clean Cuts: I like using a serrated knife to get clean slices. I find it best to run my knife under hot water before cutting, wipe off the excess water, and then slice the frozen pie. Heat and wipe the knife in between each slice.
- Freeze Until Firm: An overnight freeze will ensure that your filling is firm and fully set up before slicing and serving.
How To Make a Non-Alcoholic Mint Chocolate Pie
If you prefer to make this grasshopper dessert without the liqueurs, simply increase the amount of whole milk to ¾ cups and add ¾-1 teaspoon of peppermint extract plus ½ teaspoon vanilla extract to the melted marshmallow mixture.
Keep in mind that the flavor of the pie will not be exactly the same as if using the creme de menthe and creme de cacao liqueurs but it will still be delicious. You can adjust the amounts of peppermint and vanilla extracts to taste as desired.
How to Store Grasshopper Pie
To keep your Grasshopper Pie as fresh and delicious as possible, proper storage is key. Whether you’re making it ahead of time or saving leftovers, here’s how to store your pie so you can enjoy it to the fullest.
MAKE AHEAD: Grasshopper Pie can be made ahead of time to save time on the day you plan to serve it. Simply prepare the pie as directed and store it in the refrigerator, covered, for up to 24 hours before serving. This allows the flavors to meld and the filling to set perfectly.
IN THE FRIDGE: Cover leftover Grasshopper Pie tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days. To maintain its minty flavor, keep it away from strong-smelling foods.
IN THE FREEZER: For longer storage, Grasshopper Pie can be frozen. Wrap the pie or individual slices in plastic wrap and then in a layer of aluminum foil to prevent freezer burn. Store it in the freezer for up to 1-2 months. When you’re ready to serve, transfer the pie to the fridge to thaw overnight. Slices may take less time to thaw, usually a few hours in the refrigerator.
More Easy Pie Recipes
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Grasshopper Pie
Ingredients
- 2 cups finely ground chocolate cream cookies crumbs from 23-24 Oreo cookies
- 5 tablespoons unsalted butter melted
- ⅔ cup whole milk
- 26 large marshmallows approximately 6 ounces
- 3 tablespoons green creme de menthe liqueur
- 2 tablespoons clear creme de cacao
- 2-3 drops green food coloring optional – see tips
- 1 cup heavy whipping cream very cold
Garnish
- Roughly crushed chocolate creme cookies from 2-3 oreo cookies
Instructions
- Preheat oven to 350°F.
- To a medium mixing bowl stir together the finely ground chocolate cookie crumbs and melted unsalted butter until the mixture resembles wet sand.2 cups finely ground chocolate cream cookies crumbs, 5 tablespoons unsalted butter
- Press the chocolate cookie mixture evenly into a 9 inch, freezer safe, pie plate to form a crust. Use the flat bottom of a small glass, or dry measuring cup, to create a tightly packed crust on the bottom, and up the sides of the pie plate.
- Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool completely on the counter while you prepare the grasshopper pie filling.
- To a large, 3 quart, saucepan on medium heat add the whole milk. Warm the milk for 2-3 minutes or just until the milk starts to steam and bubbles start to form around the edges of the saucepan. Do not bring the milk to a boil. Be sure to stir the milk often to prevent the milk from burning.⅔ cup whole milk
- Add the marshmallows to the hot milk. Using a rubber spatula, or wooden spoon, stir the marshmallows in the hot milk until they are completely melted and no lumps from the marshmallows remain. Remove the saucepan from the heat and allow the marshmallow mixture to cool completely to room temperature, while stirring often, before adding the rest of the ingredients.26 large marshmallows
- To a large mixing bowl add the very cold heavy cream and beat, using a handheld mixer on medium-high speed, for 2-3 minutes or until stiff peaks form. Set aside.1 cup heavy whipping cream
- To the cooled marshmallow mixture add the green creme de menthe liqueur and clear creme de cacao. Stir to fully incorporate. Add the green food coloring drops (if using them) and stir until the mixture is smooth and uniform in color.3 tablespoons green creme de menthe liqueur, 2 tablespoons clear creme de cacao, 2-3 drops green food coloring
- Slowly add the cooled marshmallow mixture to the whipped cream and gently fold the mixture to fully incorporate the marshmallow mixture, being careful not to deflate to whipped cream too much, until no white streaks remains and the grasshopper pie filling is smooth and fluffy.
- Pour the grasshopper pie filling into the cooled chocolate pie crust and smooth the top to an even layer.
- Garnish with the roughly crushed chocolate cookie crumbles.
- Freeze the grasshopper pie for a minimum of 4 hours or up to overnight. You want the filling to be very firm and fully set-up before slicing and serving.Roughly crushed chocolate creme cookies
Jenn’s Notes
- Once the creme de menthe pie has frozen and fully set-up, you can cover the pie with plastic wrap to protect the filling from getting freezer burn for longer storage. This grasshopper pie will keep for up to 2 months, tightly covered with plastic wrap, in the freezer. Store in the freezer until ready to slice and serve.
- If you want a brighter, more pronounced, green color to your grasshopper pie you can add the green food coloring. If you like the color that the brand of green creme de menthe liqueur gives your grasshopper pie filling then you can certainly omit the addition of the green food coloring. If you are using a brand of creme de menthe liqueur that is clear, then you will want to start with the 2-3 drops of green food color and add more, one drop at a time, until desired color is reached for your grasshopper pie.
- It does not matter if you use the standard large size marshmallows, or mini marshmallows for this recipe. You just want to make sure you are using 6 ounces total of marshmallow.
- You can substitute half & half for the whole milk in this recipe for a slightly richer filling however, I do not recommend using a lower fat milk as the filling will not set up as well using 2% or lower fat milk.
- You can use whatever brand of chocolate creme cookie you prefer for the crust. You do not want to use a ‘double-stuffed’, or ‘thin’ version of the chocolate creme cookies. Do not remove the filling from the cookies before crushing them to fine crumbs.
- I find the easiest way to get really finely ground cookie crumbs for the crust is to pulse them for 30 seconds – 1 minute in a food processor. If you do not have a food processor, or heavy duty blender, you can add the cookies to a heavy duty zip-top plastic bag and crush them using a rolling pin or meat mallet.
- An overnight freeze will ensure that your filling is very firm and fully set-up before slicing and serving.
- You can run a sharp knife under hot water, then wipe dry, to get nice clean cuts through the frozen pie.
- If you prefer to make this grasshopper pie without the liqueurs, you can do so by increasing the amount of whole milk to ¾ cups and adding ¾-1 teaspoon of peppermint extract plus ½ teaspoon vanilla extract to the melted marshmallow mixture. You will need to note that the flavor of the pie will not be exactly the same as if using the creme de menthe and creme de cacao liqueurs if using these substitutes. You can adjust the amounts of peppermint and vanilla extracts to taste as desired.
