Grasshopper Pie Recipe | Dessert Now Dinner Later (2024)

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This Grasshopper Pie Recipe is completely no-bake with a minty cream cheese filling and Oreo crust. A non-alcoholic variation without marshmallows that’s super simple to make. Mint chocolate lovers will enjoy this easy pie.

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What is grasshopper pie made of?

Grasshopper Pie is a no-bake pie made with a chocolate crust and minty mousse filling.

This dessert is fashioned after the grasshopper co*cktail flavored with creme de menthe and creme de cacao, popular in the American South during the 1950s and 1960s.

My grasshopper pie recipe is made without alcohol, so it’s safe for the whole family to enjoy.

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A Great Make-Ahead Dessert for Holidays or Celebrations

The pastel green color of this pie makes it a great dessert for St. Patrick’s Day or even Easter.

This grasshopper pie recipe is super simple to make ahead of time, as it does require some chill time to set up completely. But it does NOT need to be frozen, unlike other variations.

My kids RAVED over this pie. They kept talking about how good it is. I am not a huge lover of mint desserts, but even I couldn’t stop eating it. The light and airy whipped mint filling is creamy and satisfying, and who can say no to an Oreo crust?!

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Ingredients for this Grasshopper Pie Recipe

For this grasshopper pie recipe you will need 8 simple ingredients.

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  • Oreo Cookies – for the crust. You can buy an Oreo crust premade, but the homemade version is more buttery and delicious. You do NOT need to remove the cream filling to make the crust.
  • Butter – to bind the crust.
  • Cream Cheese – use full fat or Neufchatel, brick style cream cheese.
  • Powdered Sugar – to sweeten the pie.
  • Salt – to enhance flavors.
  • Mint Extract – OR peppermint extract OR creme de menthe extract. Pick your favorite mint flavoring.
  • Green Food Coloring – to make it pretty; optional.
  • Heavy Whipping Cream – to make the filling light and fluffy. You may substitute heavy whipping cream with an 8oz tub of frozen whipped topping (aka Cool Whip) if desired. Consider decreasing the powdered sugar to 1 cup if substituting with Cool Whip, as it is pre-sweetened.

For the Oreo Crust

For this grasshopper pie recipe, start by making the two-ingredient Oreo crust.

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  1. Place the Oreo cookies (filling and all) inside of a food processor.
  2. Pulse or run the machine until cookies resemble fine crumbs.
  3. Empty crumbs into a 9-inch pie dish. Add the melted butter.
  4. Mix the crumbs and butter together and press evenly on the bottom and up the sides of the pie dish.

CHILL the Oreo crust in the freezer while preparing the mint filling. (Alternately use a pre-made Oreo crust.)

For the Mint Filling

The mousse-like mint filling in this grasshopper pie is easy to make by whipping the heavy cream and combining it with the mint cream cheese mixture. It’s essentially a no-bake cheesecake. Here’s how to make it:

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  1. Beat cream cheese with an electric hand mixer inside of a large bowl.
  2. Mix in the powdered sugar, salt, mint extract, and 3 drops or so of green food coloring. (Make it darker than you normally would because it lightens with the cream cheese and whipped cream.)
  3. Whip the heavy cream to stiff peaks using a stand mixer with the whisk attachment.
  4. Add the whipped cream to the mint cream cheese mixture.
  5. Use the electric hand mixer to beat the two mixtures together. Mixture should be very thick.
  6. Spread filling evenly into the chilled Oreo crust.

CHILL the grasshopper pie in the fridge for 2+ hours. Alternately chill the pie in the freezer for 30-60 minutes if desired, to speed things along.

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Cutting and Serving

You may sprinkle extra crushed Oreo cookie crumbs on top of this grasshopper pie, if desired. One cookie, crushed, is plenty.

To cut the pie, run a knife under hot water and dry it off with a towel before making each cut. This pie serves 8-12 people, depending on the size of the slice.

We recommend serving this pie with a drizzle of thick chocolate sauce on the plate or over the top of each slice. Ghirardelli or Torani brands are great.

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Storing and Freezing

Cover any leftovers with plastic wrap or foil and store in the fridge up to 5-7 days.

To freeze, cover the grasshopper pie tightly with plastic wrap and foil and freeze up to 3 months. Thaw in refrigerator overnight before serving.

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More Mint Chocolate Desserts

  • Mint Oreo Dessert
  • Mint Chocolate Chip Ice Cream Recipe
  • Thin Mint Ice Cream Recipe
  • Mint Chocolate Chip Cookies
  • Mint Chocolate Rice Krispie Treats
  • Chocolate Mint Chip Cookies
  • Chocolate Mint Pie
  • Homemade Mint Oreos
  • Mint Brownies
  • Mint Puppy Chow
  • Creme De Menthe Cookies

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

Grasshopper Pie Recipe | Dessert Now Dinner Later (10)

Grasshopper Pie Recipe

Prep Time: 30 minutes

Chill Time: 2 hours

Total Time: 2 hours 30 minutes

Yield: 8 servings

An easy mint chocolate pie with an Oreo crust and no-bake mint cheesecake filling.

Ingredients

Oreo Crust:

  • 25 regular Oreo cookies
  • 5 Tbsp butter, melted

Mint Filling:

  • 8oz brick cream cheese, COLD (full fat or Neufchatel)
  • 1 1/2 cups powdered sugar
  • 1/8 tsp salt
  • 1/2 tsp mint extract
  • 3 drops of green food coloring
  • 1 1/2 cups heavy whipping cream, COLD

Instructions

  1. Place the Oreo cookies (filling and all) inside of a food processor. Pulse or run the machine until cookies resemble fine crumbs. Empty crumbs into a 9-inch pie dish. Add the melted butter. Mix the crumbs and butter together and press evenly on the bottom and up the sides of the pie dish. CHILL the Oreo crust in the freezer while preparing the mint filling.
  2. Beat cream cheese with an electric hand mixer inside of a large bowl until smooth. Mix in the powdered sugar, salt, mint extract, and 3 drops or so of green food coloring. (Make it darker than you normally would because it lightens with the cream cheese and whipped cream.)
  3. Whip the heavy cream to stiff peaks using a stand mixer with the whisk attachment. Add the whipped cream to the mint cream cheese mixture. Use the electric hand mixer to beat the two mixtures together. Mixture should be very thick.
  4. Spread filling evenly into the chilled Oreo crust. You may sprinkle extra crushed Oreo cookie crumbs on top of the grasshopper pie, if desired. (One cookie, crushed, is plenty.)
  5. CHILL the pie in the fridge for 2+ hours.Alternately chill the pie in the freezer for 30-60 minutes if desired, to speed things along. To cut the pie, run a knife under hot water and dry it off with a towel before making each cut. This pie will serve 8-12 people, depending on the size of the slice.

Notes

  • Serve with thick chocolate syrup (like Ghirardelli or Torani), if desired.
  • Cover any leftovers with plastic wrap or foil and store in the fridge up to 5-7 days.
  • To freeze, cover the grasshopper pie tightly with plastic wrap and foil and freeze up to 3 months. Thaw in refrigerator overnight before serving.

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Nutrition Information:

Yield: 8Serving Size: 1 slice
Amount Per Serving:Calories: 563Total Fat: 40gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 98mgSodium: 334mgCarbohydrates: 50gFiber: 1gSugar: 37gProtein: 4g

This data was provided and calculated by Nutritionix, and is an estimation only.

Pies, Cheesecake, and Other Desserts

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    2 Comments on “Grasshopper Pie Recipe + Video”

  1. Jenna Reply

    Thank you for a grasshopper pie recipe that doesn’t need Cool Whip. I don’t have anything against Cool Whip…OK, it actually creeps me out a little! But heavy whipping cream is a staple I’m much more likely to have on hand.

    • Amber Brady Reply

      Hope you enjoy it!

Grasshopper Pie Recipe | Dessert Now Dinner Later (2024)
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