Introduction

Grasshopper Pie is a refreshing, minty dessert that combines creamy filling with a rich chocolate crust. This no-bake pie is perfect for chocolate and mint lovers looking for a cool, sweet treat.

A round pie with three layers: the bottom layer is dark brown and crumbly, made of crushed cookies forming the crust; the middle layer is smooth, thick, and pastel green, looking creamy and soft; the top is sprinkled with dark brown cookie crumbs scattered unevenly over the green layer. The pie is sliced into six pieces, with one small slice slightly pulled out. The pie sits on a clear glass plate on a white marbled texture surface. Nearby are two tall glass bottles of milk with striped black and green straws, a white plate with three forks, and a silver pie server. A white cloth with black stars is also visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups finely ground chocolate cream cookie 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)
1 cup heavy whipping cream (very cold)
Roughly crushed chocolate creme cookies (from 2–3 Oreo cookies), for garnish

Instructions

Step 1: Preheat your oven to 350°F.
Step 2: In a medium mixing bowl, stir together the finely ground chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
Step 3: Press the cookie mixture evenly into a 9-inch, freezer-safe pie plate, packing it firmly on the bottom and up the sides using the flat bottom of a glass or measuring cup.
Step 4: Bake the crust for 10 minutes. Remove and allow it to cool completely while preparing the filling.
Step 5: In a large saucepan over medium heat, warm the whole milk until it starts steaming and small bubbles form around the edges. Stir often to prevent burning; do not boil.
Step 6: Add marshmallows to the hot milk and stir continuously until melted and smooth. Remove from heat and let cool completely to room temperature, stirring occasionally.
Step 7: In a large bowl, beat the very cold heavy cream with a handheld mixer on medium-high speed until stiff peaks form. Set aside.
Step 8: Stir the green creme de menthe liqueur and clear creme de cacao into the cooled marshmallow mixture. Add green food coloring if using and stir until smooth and evenly colored.
Step 9: Gently fold the marshmallow mixture into the whipped cream until fully incorporated and no white streaks remain, taking care not to deflate the whipped cream.
Step 10: Pour the filling into the cooled chocolate crust and smooth the surface evenly.
Step 11: Sprinkle the crushed chocolate cookie crumbles evenly over the top.
Step 12: Freeze the pie for at least 4 hours or overnight until firm before slicing and serving.

Tips & Variations

If you prefer a stronger mint flavor, add an extra tablespoon of creme de menthe.
For a non-alcoholic version, substitute the liqueurs with mint extract and chocolate extract, adjusting amounts to taste.
Green food coloring is optional but enhances the classic grasshopper pie look.
Use a hand mixer for whipping cream to achieve the best fluffy texture.
Pressing the crust firmly is essential for a sturdy base that holds the filling well.

Storage

Store the Grasshopper Pie in the freezer, covered tightly with plastic wrap or a pie container, for up to 3 days. When ready to serve, thaw for about 10–15 minutes at room temperature to make slicing easier. This pie is best enjoyed cold and does not require reheating.

How to Serve

The image shows a mint green cheesecake with two visible layers, served on a white plate with crumbs around it. The bottom layer is a dark chocolate crumb crust, thick and textured, while the top layer is smooth, creamy, and bright mint green. Crumbled chocolate bits are sprinkled on the surface of the green layer. In the background, there is a glass pie dish with more of the same pie and another white plate with a similar slice. A silver fork holds a bite-sized piece of the cheesecake near the front slice, and the whole setting sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute chocolate cream cookies with any chocolate sandwich cookies, but using the classic Oreos gives the best flavor and texture.

Why is it important to let the marshmallow mixture cool before mixing with cream?

Cooling prevents the whipped cream from melting and deflating, ensuring a light and fluffy filling with the right texture.