If you’re a fan of no-bake dessert, this festive grasshopper pie is a must-try! Named after the grasshopper cocktail — a bright green drink with a similar flavor profile — grasshopper pies have a silky, cooling, minty green mousse filling that tastes like mint ice cream, but better! Not to mention the buttery chocolate cookie crust made of Oreos.
This slightly boozy pie is very easy to make, but will need a few hours to set once it’s assembled. So it’s a good idea to prepare it several hours before you want to serve it! Or, make it the night before. For more delicious pie recipes, try my decadent peanut butter pie, homemade French silk pie, and easy Oreo pie recipe.
What You Need to Make this Recipe
Oreo pie crust — the 2-ingredient Oreo crust couldn’t be easier. You just need Oreo cookies and unsalted butter.
Marshmallows — you need 4 cups of marshmallows (which equates to one 10-ounce bag of mini marshmallows).
Heavy whipping cream — whipped cream works with marshmallows to give the filling its luscious texture.
Liqueurs — crème de menthe and white crème de cacao go into the fluffy filling for flavor and a slight boozy kick.
Green food coloring — this is an optional ingredient, but it does help to give the pie its iconic vibrant green hue. Gel food coloring is preferred.
How to Make Grasshopper Pie
1. Start by placing the Oreos into a food processor and whizzing them until they are broken down. Reserve a little for garnish and set aside. Pour the melted butter into the food processor and keep pulsing until well incorporated and the Oreos have a coarse, sand-like texture.
2. Spray a 9-inch pie dish with cooking spray. Press the Oreo mixture into the bottom and sides of the pie pan. You can use the bottom of a glass for this step. Freeze the crust while you continue the recipe.
3. Heat the marshmallows and ¼ cup heavy cream in a medium saucepan over medium heat until the marshmallows melt. Remove from the heat.
4. Stir in the creme de menthe and creme de cacao.
5. Add green gel food coloring. Let the mixture cool until just warm to the touch, stirring occasionally. It should take 10 to 15 minutes to cool.
6. Once cooled, beat 1¼ cups heavy cream in a large bowl with an electric mixer or stand mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold the marshmallow mixture and whipped cream together until fully combined. Fill the frozen chocolate crust with the cream and marshmallow mixture and freeze until the filling is firm, 2 hours or overnight. To serve, garnish it with reserved Oreo pieces, whipped cream, or chocolate curls.
Pro Tips for Making this Recipe
- Use original Oreos. You need the cookie and the creme parts of the Oreo for the pie crust. The cookie filling helps bind and sweeten the crust. Don’t use double-stuff Oreos, as those have too much filling.
- Try store-bought Oreo cookie crumbs. Instead of making your own Oreo crumbs, you can use 2 cups of store-bought Oreo crumbs to save a little time. They are typically sold in boxes in the baking section of large grocery stores.
- Use food coloring. If you want your grasshopper pie to have its signature green color, you’ll need to add food coloring to the pie filling. I prefer gel food coloring, but liquid works as well.
- Allow the pie to set before serving. The pie filling needs to firm up a bit before you serve it, so be sure to freeze the pie for at least 2 hours.
- For decorating, save some of the cookie crumbs, or use a vegetable peeler to make chocolate shavings to scatter over the top of the pie.
Frequently Asked Questions
Yes, this grasshopper pie recipe does contain alcohol, albeit in very small quantities. Crème de cacao is 20% to 25% ABV and crème de menthe is 15% to 25% ABV. So this is an adults-only dessert!
To make an alcohol-free grasshopper pie, leave out the liqueurs and swap them for 3 tablespoons of additional cream, 1 teaspoon of peppermint extract, and ½ teaspoon of vanilla extract.
Yes. In fact, it’s better to make this no-bake grasshopper pie a night in advance to give the filling ample time to set. Once you spoon the minty filling into the pie crust, freeze it for at least 2 hours, or up to 1 week. If freezing the pie for several hours, cover it loosely with foil after about 2 hours. Set the pie in the fridge for about 30 minutes before you plan on serving it.
You can freeze leftovers for up to a week. Cover the pie dish tightly in plastic wrap to protect the filling. I don’t recommend freezing it for longer than that because it can get freezer burn.
If you love this recipe try these out!
If you’ve tried this grasshopper pie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Grasshopper Pie
Equipment
- mixing bowl
- Saucepan
- Food Processor (optional)
Ingredients
- 24 Oreo cookies
- 4 tablespoons unsalted butter melted (54g)
- 4 cups marshmallows (228g)
- 1½ cups heavy whipping cream divided (360mL)
- 3 tablespoons crème de menthe liqueur
- 2 tablespoons white crème de cacao liqueur
- Green food coloring optional
Instructions
- Lightly spray a 9-inch pie pan with cooking spray.
- In a food processor, pulse the Oreos until finely chopped, about 30 seconds. Reserve 2 tablespoons of the crushed cookies for garnish. Pour in the melted butter and continue pulsing until well combined and finely ground. Press the mixture into the bottom and sides of the pie pan. Freeze while preparing the filling.
- In a medium saucepan heat the marshmallows with ¼ cup heavy cream over medium heat until the marshmallows have completely melted. Remove from heat and stir in the crème de menthe, crème de cacao, and food coloring (if using). Let cool until just warm to the touch, 10 to 15 minutes, stirring occasionally.
- Once cooled, in a large mixing bowl, beat the remaining 1¼ cups cream on medium-high speed until stiff peaks form, about 2 minutes. Fold together the marshmallow mixture and whipped cream until fully combined. Fill the frozen crust with marshmallow mixture, spreading it into an even layer. Freeze until filling is firm, 2 hours or up to overnight.
- Before serving, garnish with additional whipped cream and reserved Oreo crumbs or chocolate shavings.
Notes
- Use original Oreos. You need the cookie and the creme parts of the Oreo for the pie crust. The cookie filling helps bind and sweeten the crust. Don’t use double-stuff Oreos, as those have too much filling.
- Try store-bought Oreo cookie crumbs. Instead of making your own Oreo crumbs, you can use 2 cups of store-bought Oreo crumbs to save a little time. They are typically sold in boxes in the baking section of large grocery stores.
- Use food coloring. If you want your grasshopper pie to have its signature green color, you’ll need to add food coloring to the pie filling. I prefer gel food coloring, but liquid works as well.
- Allow the pie to set before serving. The pie filling needs to firm up a bit before you serve it, so be sure to freeze the pie for at least 2 hours.
- For decorating, save some of the cookie crumbs, or use a vegetable peeler to make chocolate shavings to scatter over the top of the pie.
