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I always think of my mom and grandmother when I pull this grasshopper pie out of the freezer. My grandmother loved her classic grasshopper cocktail, and somehow that cool mint chocolate flavor made its way from her glass to our dessert table. This pie takes that same retro combination and turns it into a creamy, no bake dessert with a fluffy marshmallow filling and a rich chocolate cookie crust that feels festive but is surprisingly simple to make.
For me, this is the kind of dessert I keep in my back pocket for holidays, showers, or anytime I want something that feels a little special without a lot of work. The splash of mint liqueur gives it a familiar mint-chocolate flavor, the marshmallow mixture whips up light and airy, and once it freezes, it slices into the prettiest pastel-green pie. I will admit, I always taste a spoonful ( or four) before it sets because it is already so good, but after it chills, the texture turns cool and creamy like a mint chocolate frozen treat.
If you’re all about creamy, easy pies, don’t miss my No Bake Peanut Butter Pie. It’s rich, dreamy, and ready whenever you are. Chocolate and peanut butter fans will go wild for my classic Reese’s Peanut Butter Cup Pie too. And for a cool, creamy crowd-pleaser, my No Bake Oreo Pie is pure Oreo-packed bliss.
Key Ingredients
Here’s a list of everything you’ll need to bring this cool, minty dessert to life. The complete measurements are in the recipe card below.
Crust
- Chocolate creme filled cookies: Oreos or any regular chocolate sandwich cookies work perfectly; avoid double-filled or thin styles.
- Salted butter: Unsalted butter can be used instead.
Filling
- Marshmallow creme
- Crème de menthe liqueur: For a non-alcoholic version, use peppermint or vanilla extract.
- Crème de cacao liqueur: You can substitute a small amount of chocolate syrup or cocoa powder.
- Heavy cream
- Green gel food coloring: Optional, for a deeper green color.
Optional Garnish
- Chocolate creme filled cookies
- Whipped cream
- Chocolate sauce
How to Make Grasshopper Pie
- Prepare the crust: Preheat the oven to 350°F. Pulse the Oreo cookies in a food processor into fine crumbs, mix with melted butter, and press into a 9-inch pie pan.
- Bake: Bake for 10 minutes, then let the crust cool completely.
- Soften the marshmallow creme: Warm the marshmallow creme briefly in a microwave safe bowl and stir until smooth.
- Add flavor: Mix in the creme de menthe and creme de cacao until fully combined.
- Whip the cream: Beat the chilled heavy cream until stiff peaks form.
- Combine: Gently fold the marshmallow mixture and optional green food coloring into the whipped cream until light and fluffy.
- Fill and freeze: Spoon the filling into the cooled crust, spread with a rubber spatula, and sprinkle with cookie crumbs. Freeze for at least 6 hours or overnight.
- Slice And Serve: Once firm and fully set-up, slice and serve with a dollop of whipped cream if desired.
Make Ahead & Storage Instructions
- Make ahead: You can prepare this grasshopper pie up to 24 hours in advance and keep it frozen until serving.
- Store: Cover the pie tightly with plastic wrap and store in the refrigerator or freezer to prevent it from drying out.
- Serve chilled: This dessert is best enjoyed cold, so reheating is not recommended.
- Freeze: For longer storage, freeze for 1 to 2 months. Let it sit at room temperature for a few minutes before slicing.
More Easy Pie Recipes
- No Bake Pumpkin Pie: Creamy, seasonal, and chills beautifully.
- Butterfinger Pie: A rich, candy-filled no bake treat.
- Strawberry Pop Tart Pie: Fun, nostalgic, and full of flavor.
- Lemonade Pie: Tangy, refreshing, and perfect for warmer months.
- Shamrock Shake Pie: A minty dessert that’s always a crowd-pleaser.
If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Grasshopper Pie
Ingredients
Crust
- 25 chocolate creme filled cookies (Oreo brand used)
- 5 tablespoons salted butter melted and cooled slightly
Filling
- 7 ounces marshmallow creme (also known as marshmallow fluff)
- ¼ cup crème de menthe liqueur
- 2 tablespoons crème de cacao liqueur
- 2 cups heavy cream well chilled
- 2-4 drops green gel food coloring (optional, for a darker green colored pie filling)
Optional Garnish
- 1-2 finely crushed chocolate creme filled cookies
- Whipped cream
- Bottled chocolate sauce
Instructions
Crust
- Preheat the oven to 350°F.
- Pulse the chocolate cookies in a food processor for 1-2 minutes or until finely ground.25 chocolate creme filled cookies
- Add the melted butter and pulse again until fully combined and the texture resembles wet sand.5 tablespoons salted 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 measure 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 at room temperature while you prepare the filling.
Filling
- Add the marshmallow creme to a microwave safe bowl and heat for 30 seconds to warm slightly making it easier to stir. Be sure to scrape all the creme out of the container to use. It will be thick and sticky.7 ounces marshmallow creme
- Stir in the crème de menthe and crème de cacao liqueurs until fully incorporated and the mixture is smooth. Set aside.¼ cup crème de menthe liqueur, 2 tablespoons crème de cacao liqueur
- In a large mixing bowl whip the heavy cream, with a hand mixer on high speed, for 3-4 minutes or just until stiff peaks form. Start the mixer on low and gradually build to high to avoid splashing the heavy cream all over the counter when beginning to whip.2 cups heavy cream
- Add the marshmallow creme mixture to the bowl of whipped cream along with 2-4 drops of the optional green gel food coloring. Gently fold together until no streaks of green or white remain and the filling is a uniform color and consistency. It should be light and fluffy.2-4 drops green gel food coloring
- Spoon the mixture into the cooled cookie crust and spread to an even thickness being careful not to deflate the fluffy texture of the filling too much.
- Garnish with a sprinkle of crushed cookies if desired and freeze for 6 hours, up to overnight, or until the filling has firmed up enough to easily slice and serve.1-2 finely crushed chocolate creme filled cookies
Jenn’s Notes
- Make ahead: Grasshopper pie can be made up to 24 hours in advance and kept frozen until ready to serve
- Store: Keep covered in the refrigerator or freezer to prevent drying out
- Reheat: Not recommended. This pie is meant to be served chilled
- Freeze: Freeze for up to 1 to 2 months. Allow to sit at room temperature for a few minutes before slicing
- Start with 2 drops of green gel food coloring and add more if desired
- A store bought 9 inch chocolate cookie crust works well to save time
- Make sure the heavy cream is very cold before whipping
- Fold the filling gently to keep it light and airy
- For clean slices, use a sharp knife warmed with hot water and wiped dry between cuts.
