Easy Grasshopper Pie

Grasshopper pie is a cool and refreshing dessert featuring a creamy mint filling and a crisp chocolate crust. Quick to prepare and perfect for any gathering, this nostalgic treat is sure to be a crowd favorite.

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Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time4 hours hrs 25 minutes mins

Servings8

This easy grasshopper pie is what happens when a beloved retro dessert meets the ultimate no-fuss, no-bake upgrade. A silky-smooth, creamy mint filling with just the right balance of chocolate, all nestled in a crisp Oreo cookie crust. No eggs, no gelatin, no baking—just mix, freeze and enjoy.

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Let’s be real—who doesn’t want to eat a pie that tastes like a mint chocolate milkshake in sliceable form? 😉

Mint Chocolate Grasshopper Pie Ingredients Overview

For Mint Chocolate Desserts, The Right Mint Flavor Matters

Grasshopper pie gets its signature minty flavor from crème de menthe (see alcohol-free options below). Be sure to use the green version for color or add food coloring if using a clear one.

Use These Substitutions to Make A Non-Alcohol Grasshopper Mint Pie

Classic grasshopper pie includes crème de menthe and crème de cacao, both of which contain alcohol. If making a kid-friendly or alcohol-free version, use mint and chocolate extracts sparingly, as they are much more concentrated.

To make a non-alcoholic Grasshopper Pie, you need to replace the crème de menthe and crème de cacao while keeping the same minty-chocolate flavor. Here’s how:

1. Mint Flavor Replacement:

• Use mint extract (NOT peppermint extract—it’s too strong) instead of green Creme de Menthe Liqueur.
• About ½ teaspoon of mint extract is enough. Start small and adjust to taste.
• Add a few drops of green food coloring if you want the signature green color.

2. Chocolate Flavor Replacement

• Instead of clear Creme de Cacao, you can find non-alcoholic creme de cacao at your liquor store or grocery store. It will add a similar flavor without the alcohol.
• You can also substitute it with 1 teaspoon of cocoa powder or 1 teaspoon of chocolate extract.

Recommended Food Coloring

In this recipe, food coloring is optional—skip it if you’re happy with the natural tint from crème de menthe.

✅ We recommend using liquid food coloring rather than gel as gel can be harder to mix.

✅ To ensure you don’t deflate the whipped cream, mix the food coloring into the marshmallow mixture first. Start with a few drops, stir gently, and adjust as needed.

Additional Substitutions

Marshmallows: If you only have mini marshmallows, they can be used instead of large marshmallows. Just make sure you measure by weight—6 ounces total.

How To Make This Easy Grasshopper Pie Recipe

When they’re this delicious, mint chocolate desserts should never be stressful. This grasshopper pie recipe is as easy as it gets. Whether you’re a seasoned baker or a kitchen novice, this recipe is foolproof, even if it’s your first attempt.

Making The Perfect Chocolate Crust

✔ A food processor makes fine crumbs quickly, but if using a Ziploc bag and rolling pin, work in small batches for even crumbs.

❌ Make sure the cookie crumbs are finely ground—large chunks can make the crust crumbly and fall apart when slicing.

✔ Mix crumbs with melted butter until they resemble wet sand—not too dry, not too greasy. Add butter slowly, adjusting as needed.

❌ If you’ve used too much butter, add a bit more cookie crumbs to absorb the excess. Add a little more melted butter if the mixture is too dry.

✔ Since this pie is frozen, a metal or freezer-safe glass pie plate prevents cracking and helps the crust hold up.

✔ Use a flat-bottomed glass or spoon to press the crust into the pie plate. Too loose, and it crumbles; too packed, and it becomes hard.

✔ Let the chocolate crust cool completely before adding the filling—warm crust will melt the mixture and ruin the texture.

Making The Perfect Minty Dessert Filling 

✔ Place your mixing bowl and whisk in the freezer for 10 minutes before whipping cream—this helps achieve stiff peaks faster.

✔ Start with very cold heavy cream for the best texture and structure.

✔ Fold gently using a flexible silicone spatula. Turn the spatula in a figure-eight motion, scraping the bottom of the bowl to incorporate everything without deflating the whipped cream.

✔ Melt marshmallows just until smooth, then remove from heat to avoid a sticky, hard-to-mix texture.

✔ The filling should be light and fluffy, but hold its shape. Don’t overmix or the whipped cream will deflate.

How To Serve The Best Grasshopper Pie

Since Grasshopper Pie is frozen, let it sit at room temperature for 10 minutes before serving. This softens it just enough for easier slicing while keeping its firm texture. Serve as soon as it as sliced, as it will soften too much if left out too long.

 🔪Use a Warm Knife – Run a sharp knife under hot water, then wipe it dry before slicing. This helps cut through the frozen filling cleanly.

For a beautiful presentation, top each slice with whipped cream , chocolate shavings, or a drizzle homemade hot fudge sauce. Garnishing with cookie crumbles, chocolate shavings or fresh mint leaves also add a nice crunch.

More Mint Pie Recipes

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How To Store: Frozen Grasshopper Pie

Grasshopper Pie must be frozen for at least four hours to obtain the best texture. Unlike traditional pies, refrigerating won’t provide the right consistency—the filling will stay too soft and won’t hold its shape when sliced. Freezing ensures a firm, mousse-like texture that slices cleanly.

Keep any leftovers frozen, as storing it in the fridge will cause the texture to become too soft and lose its structure.

Make Ahead and Freeze

For longer storage, wrap the pie tightly in plastic wrap and aluminum foil to prevent freezer burn. It will stay fresh for up to one month. When ready to serve, let it sit at room temperature for 10-15 minutes before slicing for easier cutting.

Grasshopper pie is one of those desserts that has long evoked a sense of nostalgia. Originally popularized in the 1950s, this pie has stood the test of time — and for good reason. As it’s been passed down through the years, each generation adds their own special touch.

We’re excited to carry on that tradition and share our version of this cherished treat with you. 

Through our recipe development and testing process, we fine tuned our approach to melting marshmallows and whipping the cream to create a no bake pie filling that’s light and airy. Coupled with a classic, buttery Oreo crust recipe, it’s a pie that’s sure to have your and your guests asking for seconds.

We hope this recipe creates fond memories at your family’s table, just as it has at ours.

More Mint Desserts

• Made with a moist chocolate cake, this Mint Chocolate Poke Cake is a must-try for fans of minty desserts. It’s the perfect treat for any occasion.
• This no-bake Mint Oreo Dessert is layered with a crunchy chocolate cookie crust, creamy mint filling, and luscious topping — meaning you’ll enjoy the flavors of mint and chocolate in every bite.
• Indulge in the ultimate Chocolate Mint Cheesecake — featuring a rich and creamy mint-flavored filling over a decadent chocolate cookie crust.
• Our Grasshopper Fudge captures the essence of a no bake grasshopper pie recipe in an easy, indulgent treat.

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Grasshopper Pie

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Grasshopper pie is a cool and refreshing dessert featuring a creamy mint filling and a crisp chocolate crust. Quick to prepare and perfect for any gathering, this nostalgic treat is sure to be a crowd favorite.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 8

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Ingredients

  

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• 2 cups finely ground Oreo chocolate cookies, approximately 24 cookies
• 5 tablespoons unsalted butter, melted
• ⅔ cup whole milk
• 26 large marshmallows, approximately 6 ounces
• 3 tablespoons green crème de menthe liqueur
• 2 tablespoons clear creme de cacao
• 2 to 3 drops green food coloring, optional
• 1 cup heavy whipping cream, very cold

Garnish

• 2 to 3 crushed Oreo cookies

Instructions

 

• Preheat oven to 350°F.
• In a medium mixing bowl, stir together the finely ground chocolate cookie crumbs and melted unsalted butter until the mixture resembles wet sand.
• 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 it from burning.
• 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.
• To a large mixing bowl, add the very cold heavy cream. Beat the cream using a handheld mixer on medium-high speed, for 2-3 minutes or until stiff peaks form. Set aside.
• 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.
• Slowly add the cooled marshmallow mixture to the whipped cream and gently fold the mixture to fully incorporate the marshmallow, being careful not to deflate to whipped cream too much. Fold 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.

Notes

• Chill Your Mixing Bowl and Whisk: Before whipping the cream, place your mixing bowl and whisk attachments in the freezer for about 10 minutes. This helps the cream whip up more quickly and achieve those stiff peaks.
• Crush Cookies in Small Batches: A food processor works really well for crushing your cookies. If you’re using a Ziploc bag and rolling pin instead, work in small batches to get more even crumbs.
• Use a Silicone Spatula for Folding: When folding the whipped cream into the marshmallow mixture, a silicone spatula works best as it flexes easily and helps prevent overmixing, which can deflate the cream.
• Avoid Overheating the Marshmallow Mixture: When melting the marshmallows, be cautious not to overheat. Once the marshmallows are just melted, remove the pan from the heat immediately to prevent the mixture from becoming too sticky and difficult to incorporate later.
• Check the Filling Consistency Before Freezing: After you’ve mixed the filling, it should be light and fluffy, but still hold its shape. If it seems too loose, give it a few more gentle folds to incorporate any remaining whipped cream.
• Wrap the Pie Plate Tightly Before Freezing: To prevent freezer burn, wrap the entire pie plate tightly with plastic wrap before placing it in the freezer. This keeps the filling from absorbing any unwanted flavors from your freezer.

Nutrition

Calories: 480kcal | Carbohydrates: 55g | Protein: 4g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 202mg | Potassium: 163mg | Fiber: 1g | Sugar: 36g | Vitamin A: 690IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 5mg

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