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Grasshopper Pie Recipe
Minty, Creamy, and No-Bake—Your New Favorite Grasshopper Pie Recipe
This Grasshopper Pie Recipe is a cool, creamy, no-bake mint chocolate dessert with a crunchy chocolate cookie crust and a fluffy, frozen mint filling that feels like a grown‑up mint chip ice cream pie.
What Is Grasshopper Pie, Anyway?
If you grew up in the U.S. in the ’70s or ’80s, chances are you remember somebody’s mom, aunt, or neighbor showing up at a party with a very pale green, very mysterious “mint pie.” That classic grasshopper pie was usually made with creme de menthe and creme de cacao, poured into a chocolate cookie crust, and chilled or frozen until it sliced like a dream.
This Grasshopper Pie Recipe stays true to that classic grasshopper pie idea—cool, minty, chocolatey—while using an easy marshmallow base and plenty of whipped cream for a fluffy, creamy mint filling. Think of it as a cross between a frozen mint pie and a chocolate mint dessert, with just enough nostalgia to make everyone at the table smile.
I love to bring this no bake grasshopper pie to holiday dinners (it’s perfect for Christmas and St. Patrick’s Day), but honestly, it’s just as welcome at a July cookout. It feels festive and fancy, but you make it in a simple chocolate cookie crust—no pastry skills needed, no oven needed.
And while I wouldn’t call this a “health food,” it is a nice alternative to heavy baked desserts. The filling is light and airy, so a small slice goes a long way, and you can absolutely make a non‑alcoholic version for kids or anyone skipping liqueurs.
You know what? This is one of those desserts that makes people say, “Oh my gosh, I haven’t had this in years!”—and that’s half the fun.
Why You’ll Love This Grasshopper Pie Recipe
- No oven needed – This is a truly no bake grasshopper pie; the crust and filling set right in the fridge or freezer.
- Perfect make‑ahead dessert – The pie needs chill time, so it’s ideal for holidays and parties when you’re juggling a lot of dishes.
- Cool, minty, and chocolatey – A creamy mint filling over a crunchy chocolate cookie crust gives that mint chocolate pie vibe everyone loves.
- Customizable with or without alcohol – Easily turn it into a non‑alcoholic marshmallow mint pie with simple swaps.
- Only basic tools required – If you’ve got a saucepan, a mixing bowl, and a hand or stand mixer, you’re set.
- Crowd‑pleasing flavor – Think grasshopper cocktail meets ice cream cake—grown‑ups love the creme de menthe dessert twist.
- Freezer‑friendly – Keep it as a frozen mint pie for weeks; slice straight from the freezer when cravings hit.
- Pretty on the table – That pale green filling with chocolate curls or chips on top looks like you fussed way more than you did.
Ingredients for the Best Grasshopper Pie
Let’s break this Grasshopper Pie Recipe into two easy parts: the chocolate cookie crust and the creamy mint filling.
Chocolate Cookie Crust
- 24 chocolate sandwich cookies (like Oreo, about 2 cups fine crumbs)
Crush them very finely so the crust holds together well. - 5 tablespoons unsalted butter, melted
Salted works too—just skip the pinch of salt below. - 1 tablespoon granulated sugar (optional, but helps the crust set a bit firmer)
- Pinch of fine sea salt
This tiny bit of salt makes the chocolate flavor pop.
Creamy Mint Filling
- 2 cups mini marshmallows (about 4 ounces)
You can use regular marshmallows; just chop them so they melt evenly. - 1/2 cup whole milk
Gives a richer base than skim; 2% is okay in a pinch. - 1/4 cup green creme de menthe liqueur
This adds mint flavor and the classic green color. - 2 tablespoons white creme de cacao liqueur
Adds a gentle chocolate note so the filling tastes balanced, not toothpaste‑minty. - 1/4 teaspoon peppermint extract
Go easy—too much can make it harsh. Start small and taste. - 1–2 drops green food coloring (optional)
For that traditional pale green grasshopper pie color; skip if you prefer natural white. - 2 cups cold heavy whipping cream
Chilled cream whips faster and holds its shape better; don’t use half‑and‑half. - 1 teaspoon vanilla extract
- Pinch of fine sea salt
Just a pinch keeps the sweetness from tasting flat.
For Garnish (Optional but Lovely)
- Shaved dark chocolate or mini chocolate chips
- Crushed chocolate cookies
- Whipped cream swirls
Substitution notes:
- For a non‑alcoholic easy mint pie recipe, replace the creme de menthe and creme de cacao with extra milk and a bit more peppermint extract and vanilla (detailed in Variations below).
- For gluten‑free, use gluten‑free chocolate sandwich cookies for the crust.
Step‑by‑Step Directions
1. Make the Chocolate Cookie Crust
Place the chocolate sandwich cookies in a food processor and pulse until you have fine crumbs. If you don’t have a processor, seal them in a zip‑top bag and crush with a rolling pin—just keep going until the crumbs are very fine, almost like sand.
2. Mix and Press the Crust
In a medium bowl, stir together the cookie crumbs, melted butter, sugar, and pinch of salt until everything looks evenly moistened and clumps together when pressed. Pour into a 9‑inch pie dish and press firmly across the bottom and up the sides. Use the bottom of a measuring cup to press it smooth and compact; a firmly packed crust slices much more cleanly.
3. Chill the Crust
Place the crust in the fridge for at least 20 minutes while you prepare the filling. If you like a slightly firmer chocolate cookie crust, you can pop it in the freezer instead during this time.
4. Melt the Marshmallows
Add the mini marshmallows and milk to a medium saucepan. Warm over low heat, stirring often, until the marshmallows are completely melted and the mixture looks smooth and glossy. Don’t let it boil—if it’s bubbling, the heat is too high.
5. Add the Liqueurs and Flavorings
Remove the pan from the heat and let the marshmallow mixture cool for 5–10 minutes, stirring occasionally so it doesn’t form a skin. Stir in the creme de menthe, creme de cacao, peppermint extract, vanilla, salt, and food coloring (if using). Taste a tiny bit—carefully, it may still be warm. It should be pleasantly minty, not overwhelming. Adjust the peppermint extract by a drop or two if needed.
6. Cool the Mint Base
Pour the mint marshmallow mixture into a large mixing bowl and let it cool to room temperature, about 20–25 minutes. You want it cool enough that it won’t melt your whipped cream, but not so cold that it sets into a gel.
Tip: If you’re in a rush, you can set the bowl over a larger bowl filled with ice water and stir gently until it’s just cool to the touch.
7. Whip the Cream
In a separate large, chilled bowl, whip the cold heavy cream with an electric mixer on medium‑high speed until you get medium‑stiff peaks. That means when you lift the beaters, the cream holds its shape but the very tips curl over slightly. Be careful not to over‑whip; you don’t want it grainy.
8. Fold the Cream into the Mint Mixture
Using a rubber spatula, gently fold one‑third of the whipped cream into the cooled mint mixture to lighten it. Then fold in the remaining whipped cream in two more additions. Use a gentle scooping and turning motion; try not to stir vigorously, so you don’t deflate all that beautiful volume. The filling should look smooth, thick, and fluffy—like a light mousse.
9. Fill and Chill
Pour the creamy mint filling into your chilled chocolate cookie crust and smooth the top with a spatula. Cover the pie tightly with plastic wrap or foil.
- For a soft, creamy texture (like a very thick mousse pie): Chill in the fridge for at least 4 hours or until set.
- For a frozen mint pie (firmer slices and an “ice cream pie” feel): Freeze for at least 4 hours or overnight.
10. Garnish and Serve
Right before serving, top your grasshopper pie with whipped cream swirls, shaved chocolate, mini chocolate chips, or crushed cookies. Use a sharp knife run under hot water and wiped dry between slices to get those clean, restaurant‑style wedges.
Servings & Timing
- Yield: 1 (9‑inch) pie, about 8–10 servings
- Prep Time: 25 minutes
- Chill/Freeze Time: 4 hours (up to overnight)
- Total Time: About 4 hours 25 minutes (mostly hands‑off chilling)
Fun Variations and Twists
You know what? This classic grasshopper pie is a great base recipe, and you can tweak it a bunch of ways:
- Non‑Alcoholic Marshmallow Mint Pie – Replace the creme de menthe and creme de cacao with 1/4 cup extra milk, 1 teaspoon extra vanilla, and an extra 1/8–1/4 teaspoon peppermint extract; keep the green food coloring if you like.
- Extra‑Chocolate Mint Pie – Add 1/2 cup mini chocolate chips to the filling and drizzle the top with chocolate syrup before serving.
- Gluten‑Free Grasshopper Pie – Use certified gluten‑free chocolate sandwich cookies or chocolate wafer cookies for the crust.
- Thin Mint Cookie Version – Use crushed mint chocolate cookies (like Thin Mints or similar) for a double‑mint chocolate cookie crust.
- Mini Grasshopper Pies – Press the crust into a muffin tin lined with paper liners and fill for individual grasshopper pies—great for parties.
- Lighter “Cheater” Version – Use 3 cups thawed whipped topping instead of whipped cream; the texture will be softer but still delicious.
How to Store, Freeze, and Serve Later
- Fridge: Store the pie (covered tightly) in the refrigerator for up to 3 days. The texture stays creamy and sliceable.
- Freezer: For longer storage, freeze your grasshopper pie for up to 1 month. Wrap the pie tightly with plastic wrap, then foil, to prevent freezer burn and odor transfer.
- Serving from the Freezer: Let a frozen mint pie sit at room temperature for about 10–15 minutes before slicing, so the knife goes through more easily.
- Make‑Ahead Tips:
- Make the pie up to 2 days in advance and keep it chilled.
- If you’re freezing it for a party, make it up to a week ahead, then move it to the fridge the night before so it softens slightly.
- Add whipped cream and pretty garnishes just before serving, so they stay fresh and fluffy.
Notes from My Kitchen (and My 50‑Year‑Old Sweet Tooth)
- Don’t rush the cooling step. If the mint marshmallow base is too warm, it’ll deflate or “melt” your whipped cream, and your filling can end up loose. Room temperature is your friend here.
- Quality of liqueurs matters. Creme de menthe and creme de cacao vary a lot. I’ve had good luck with DeKuyper; it’s easy to find in U.S. grocery or liquor stores and works well in this classic grasshopper pie.
- Color is up to you. I grew up with that pale green slice on my plate, so I use 1–2 drops of food coloring. If you’re avoiding dyes, skip it; the flavor is the same, and a snowy white mint chocolate pie is actually gorgeous.
- Crust thickness is flexible. If you like a thick, chunky chocolate cookie crust, use up to 30 cookies and an extra tablespoon of butter. Just remember it’ll be a bit harder to cut straight from the freezer.
- Texture check: If the filling mixture seems too thin before chilling, don’t panic. It thickens as it chills, thanks to the marshmallows and whipped cream. As long as your cream was whipped to medium‑stiff peaks, you’re fine.
- Serving style: For neat slices at a party, I like to slice the whole pie in the kitchen first, then garnish each slice with a dollop of whipped cream and a sprinkle of chocolate as I plate it. It feels a little restaurant‑y without any extra work.
Frequently Asked Questions
1. Can I make this Grasshopper Pie Recipe without alcohol?
Yes. Replace the creme de menthe and creme de cacao with extra milk plus more peppermint and vanilla extract (see Variations). You’ll still get a creamy mint filling and a wonderful chocolate mint dessert.
2. My filling is too soft to slice—what happened?
Most likely the pie just needs more chill time, or the whipped cream wasn’t beaten quite enough. Try chilling it at least 2 more hours or freeze it for a firmer frozen mint pie texture.
3. Can I use Cool Whip instead of heavy cream?
You can. Use about 3 cups of thawed whipped topping and fold it into the cooled mint mixture. The result will be a little sweeter and softer, but still very tasty as an easy mint pie recipe shortcut.
4. What if I don’t have creme de cacao?
You can leave it out and add an extra tablespoon of creme de menthe or a teaspoon of cocoa powder to enhance the chocolate flavor. The dessert with creme de cacao is a touch smoother and rounder in taste, but it’s not mandatory.
5. My crust is crumbling when I slice—how do I fix it next time?
Make sure the cookie crumbs are very fine and packed firmly, and don’t skimp on the butter. Chilling (or freezing) the crust before adding the filling also helps it set into a cleaner, tighter chocolate cookie crust.
6. Do I have to freeze it, or is chilling enough?
You don’t have to freeze it. Chilling gives you a soft, creamy marshmallow mint pie; freezing gives you a more structured grasshopper pie that slices like an ice cream cake. Both are delicious—it’s personal preference.
7. Can I use a store‑bought chocolate crust?
Yes, a ready‑made chocolate crumb crust works fine for a super quick no bake grasshopper pie. Just make sure it’s deep enough; otherwise, you might have a bit of extra filling (which is not the worst problem—pour it into ramekins and chill as bonus desserts).
8. How strong is the alcohol flavor?
It’s quite mild. The creme de menthe and creme de cacao are more about mint and chocolate notes than a boozy hit. Once chilled, it tastes like a classic grasshopper pie, not a cocktail.
Final Thoughts and a Little Nudge to Bake (Well, Not Bake)
This Grasshopper Pie Recipe brings together everything I love about old‑school desserts: a little nostalgia, a little whimsy, and big flavor with very little fuss. You get that creamy mint filling, the crunchy chocolate cookie crust, and a beautiful chocolate mint dessert that feels special whether you’re serving it on a summer porch or after Christmas dinner.
Give it a try the next time you need a cool, make‑ahead dessert—then come back and tell me how it turned out, what twists you tried, and who it reminded you of. And if you’re as big a chocolate‑lover as I am, don’t forget to explore more of my chocolate pies and no‑bake treats; your sweet tooth will be very, very happy.
Grasshopper Pie
Ingredients
- 24 chocolate sandwich cookies like Oreo, about 2 cups fine crumbs, very finely crushed
- 5 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar optional, helps crust set a bit firmer
- pinch fine sea salt for crust
- 2 cups mini marshmallows about 4 ounces; regular marshmallows can be chopped and used
- 1/2 cup whole milk 2% works in a pinch
- 1/4 cup green creme de menthe liqueur adds mint flavor and green color
- 2 tablespoons white creme de cacao liqueur adds gentle chocolate note
- 1/4 teaspoon peppermint extract start small and adjust to taste
- 1-2 drops green food coloring optional, for pale green color
- 2 cups heavy whipping cream very cold
- 1 teaspoon vanilla extract
- pinch fine sea salt for filling
- shaved dark chocolate or mini chocolate chips for garnish, optional
- crushed chocolate cookies for garnish, optional
- whipped cream for swirls on top, optional
Instructions
- Place the chocolate sandwich cookies in a food processor and pulse until you have fine crumbs. Alternatively, seal the cookies in a zip-top bag and crush with a rolling pin until the crumbs are very fine, almost like sand.24 chocolate sandwich cookies
- In a medium bowl, stir together the cookie crumbs, melted butter, granulated sugar (if using), and a pinch of fine sea salt until evenly moistened and the mixture clumps when pressed. Pour into a 9-inch pie dish and press firmly across the bottom and up the sides, using the bottom of a measuring cup to compact the crust.24 chocolate sandwich cookies, 5 tablespoons unsalted butter, 1 tablespoon granulated sugar, pinch fine sea salt
- Place the pie crust in the refrigerator for at least 20 minutes while you prepare the filling. For a slightly firmer crust, chill it in the freezer instead during this time.
- Add the mini marshmallows and whole milk to a medium saucepan. Warm over low heat, stirring often, until the marshmallows are completely melted and the mixture is smooth and glossy. Do not let it boil.2 cups mini marshmallows, 1/2 cup whole milk
- Remove the pan from the heat and let the marshmallow mixture cool for 5–10 minutes, stirring occasionally. Stir in the green creme de menthe, white creme de cacao, peppermint extract, vanilla extract, a pinch of fine sea salt, and green food coloring if using. Taste carefully and adjust the peppermint extract by a drop or two if needed.1/4 cup green creme de menthe liqueur, 2 tablespoons white creme de cacao liqueur, 1/4 teaspoon peppermint extract, 1 teaspoon vanilla extract, pinch fine sea salt, 1-2 drops green food coloring
- Pour the mint marshmallow mixture into a large mixing bowl and let it cool to room temperature, about 20–25 minutes. It should be cool enough that it will not melt the whipped cream but not so cold that it begins to set.
- In a separate large, chilled bowl, whip the cold heavy whipping cream with an electric mixer on medium-high speed until medium-stiff peaks form. When you lift the beaters, the cream should hold its shape, with just the tips curling over slightly. Do not over-whip.2 cups heavy whipping cream
- Using a rubber spatula, gently fold one-third of the whipped cream into the cooled mint marshmallow base to lighten it. Then fold in the remaining whipped cream in two more additions, using a gentle scooping and turning motion to avoid deflating the mixture. The filling should be smooth, thick, and fluffy, like a light mousse.2 cups heavy whipping cream
- Pour the creamy mint filling into the chilled chocolate cookie crust and smooth the top with a spatula. Cover the pie tightly with plastic wrap or foil. For a soft, creamy texture, chill in the refrigerator for at least 4 hours or until set. For a firmer, frozen pie, freeze for at least 4 hours or overnight.
- Just before serving, garnish the pie with whipped cream swirls, shaved dark chocolate or mini chocolate chips, and/or crushed chocolate cookies as desired. For clean slices, run a sharp knife under hot water, wipe dry, and cut, repeating between slices.shaved dark chocolate or mini chocolate chips, crushed chocolate cookies, whipped cream
