Description
Grasshopper Pie is a refreshing no-bake dessert featuring a chocolate cookie crust filled with a creamy, fluffy green mint-flavored filling made from melted marshmallows, creme de menthe, and whipped cream. This frozen pie delivers rich chocolate and mint flavors with a smooth texture, perfect for a cool indulgence.
Ingredients
Scale
Crust
- 2 cups finely ground chocolate cream cookie crumbs (from 23–24 Oreo cookies)
- 5 tablespoons unsalted butter (melted)
Filling
- 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)
Topping
- Roughly crushed chocolate creme cookies (from 2-3 Oreo cookies)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the crust.
- Mix Crust Ingredients: In a medium mixing bowl, combine the finely ground chocolate cookie crumbs with the melted unsalted butter and stir until the mixture resembles wet sand.
- Form Crust: Press the cookie crumb mixture evenly into a 9-inch freezer-safe pie plate, using the flat bottom of a glass or measuring cup to firmly pack the crust onto the bottom and sides of the plate.
- Bake Crust: Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely at room temperature.
- Warm Milk: In a large 3-quart saucepan over medium heat, warm the whole milk for 2-3 minutes until it starts to steam and bubbles form around the edges; stir often and do not boil.
- Melt Marshmallows: Add the marshmallows to the hot milk and stir continuously with a rubber spatula or wooden spoon until completely melted and smooth. Remove from heat and stir occasionally while cooling to room temperature.
- Whip Cream: In a large mixing bowl, beat the very cold heavy whipping cream on medium-high speed for 2-3 minutes or until stiff peaks form. Set aside.
- Mix Filling: To the cooled marshmallow mixture, add the green creme de menthe liqueur, clear creme de cacao, and green food coloring if using, stirring until smooth and uniformly colored.
- Combine Mixtures: Gently fold the cooled marshmallow mixture into the whipped cream, carefully incorporating without deflating the cream, until no streaks remain and the filling is smooth and fluffy.
- Fill Pie: Pour the grasshopper pie filling into the cooled chocolate crust and smooth the top evenly.
- Add Topping: Sprinkle the roughly crushed chocolate creme cookies over the top of the pie as garnish.
- Freeze Pie: Freeze the pie for a minimum of 4 hours or overnight until the filling is firm and fully set before slicing and serving.
Notes
- The crust is baked briefly to set the cookie base, but the filling is entirely no-bake and set by freezing.
- Allow the marshmallow mixture to cool completely before adding to the whipped cream to prevent deflating.
- Green food coloring is optional; the creme de menthe liqueur gives natural minty green color.
- Use a freezer-safe pie plate to ensure easy removal and proper setting.
- Slicing is easiest when the pie is fully frozen and firm.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Grasshopper Pie, no-bake pie, mint dessert, chocolate crust, marshmallow filling, frozen pie, creamy dessert
