If you have a sweet tooth and love a dessert that’s as fun to make as it is to eat, then this Grasshopper Pie Recipe is about to become your new all-time favorite. Picture a creamy, minty filling that’s perfectly balanced with the chocolaty Oreo crust, all crowned with a cloud of whipped cream and a sprinkle of Andes mints. It’s the kind of dessert that brings out a smile with every bite and has the power to brighten up any get-together or cozy night at home. Plus, it’s surprisingly simple to prepare, making it a total win-win!
Ingredients You’ll Need
Getting started with this Grasshopper Pie Recipe is a breeze thanks to a handful of essential ingredients that pack a punch. Each component contributes to the perfect blend of texture, flavor, and that iconic minty color you expect from this pie.
- Oreos (15, crushed): Provides a rich and crunchy chocolate base that contrasts beautifully with the light filling.
- Butter (3 tablespoons, melted): Binds the cookie crumbs together and adds a silky richness to the crust.
- Large marshmallows (24): Melt down to create the fluffy, sweet body of the filling.
- Half-and-half (2/3 cup): Adds creaminess and helps melt the marshmallows smoothly.
- Crème de menthe liqueur (2 tablespoons, plus more to taste): Brings that classic bright mint flavor that defines the pie.
- Crème de cacao liqueur (2 tablespoons): Adds a subtle chocolate note that complements the Oreo crust perfectly.
- Green food coloring (a drop or two, optional): For a vibrant and festive green hue that looks as good as it tastes.
- Heavy cream (1 cup): Whipped into peaks to fold in, making the filling extra light and airy.
- Whipped cream (optional, for topping): Enhances the creamy texture and presentation.
- Chopped Andes Mints (for sprinkling): The ultimate finishing touch for texture and extra mint-chocolate goodness.
How to Make Grasshopper Pie Recipe
Step 1: Prepare the Oreo Crust
Start by mixing those crushed Oreos with the melted butter until everything resembles damp sand. This mixture is the foundation of your pie, providing a sturdy yet crumbly shell that holds all the deliciousness inside. Press the crumbs evenly into a 9-inch pie dish, making sure to gently cover the bottom and sides. Pop this crust into the refrigerator to chill while you move on to the luscious filling.
Step 2: Melt the Marshmallows
Next, in a large saucepan over low heat, combine your marshmallows and half-and-half. Keep the stirring constant as the marshmallows melt down and blend with the half-and-half into a super smooth, glossy mixture. This is the sweet and fluffy magic base of your pie’s filling. Once melted, take the saucepan off the heat so you can add those special flavors momentarily.
Step 3: Add the Mint and Chocolate Liqueurs
Pour the crème de menthe and crème de cacao into your warm marshmallow mixture. This step infuses your pie with that unmistakable mint-chocolate flavor combo. If you’re aiming for that beautiful, eye-catching green shade, add a drop or two of food coloring and stir it all in evenly. This is where your pie starts to get its personality.
Step 4: Whip the Cream
Allow the marshmallow mixture to cool slightly as you whip the heavy cream. Using an electric mixer or a sturdy whisk, beat the cream until it forms stiff peaks—that’s your signal that it’s ready to fold in and give your filling that dreamy, airy texture.
Step 5: Combine the Filling
When your marshmallow base is at room temperature, gently fold in the whipped cream. Take it slow and mix only until combined to keep your filling light and fluffy without deflating those creamy peaks. This gentle folding technique is what makes the filling irresistibly smooth yet airy.
Step 6: Fill the Pie Crust
Pour the luscious filling into your chilled Oreo crust. Use a spatula to smooth out the top so it looks as good as it tastes. Cover the pie loosely with plastic wrap or foil and pop it in the refrigerator. Patience pays off here – let it chill and set for at least 4 hours or overnight. This gives the pie time to firm up and the flavors to meld beautifully.
Step 7: Add the Finishing Touches
Once your pie is fully set, it’s time to add the optional whipped cream topping. You can pipe or dollop it on—make it as elegant or as casual as you like! Finally, scatter a generous handful of chopped Andes Mints over the top for that perfect crunch and an extra burst of minty-chocolate flavor that makes each slice downright irresistible.
Step 8: Serve and Enjoy
Slice your masterpiece into generous wedges and serve chilled. Trust me, the combination of the creamy filling, refreshing mint, and crunchy crust will have you and your guests asking for seconds faster than you can say Grasshopper Pie!
How to Serve Grasshopper Pie Recipe
Garnishes
The whipped cream and chopped Andes Mints on top are classic garnishes that add creaminess and a pop of texture. For a bit of extra flair, consider adding a few whole mint leaves or a drizzle of chocolate sauce to elevate the presentation and flavor even more.
Side Dishes
Grasshopper Pie is rich and refreshing all at once, so it pairs wonderfully with light, fresh sides like a simple fruit salad or minty cucumber slices. For a gathering, consider serving it alongside coffee or a minty cocktail to keep the theme going.
Creative Ways to Present
Want to wow your crowd? Serve individual slices in clear glass dessert cups layered with crushed Oreos and whipped cream for a deconstructed take. Another fun idea is mini pie jars – the perfect size for parties and easy to grab on the go!
Make Ahead and Storage
Storing Leftovers
Leftover Grasshopper Pie keeps beautifully in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to keep the filling fresh and prevent it from drying out.
Freezing
You can freeze this pie if you want to prepare it in advance. Wrap it securely in plastic wrap and aluminum foil, then freeze for up to 1 month. When you’re ready to enjoy, thaw it overnight in the fridge and refresh the topping if needed for the best texture.
Reheating
This pie is best served chilled, so reheating is not recommended. If your pie has been frozen, simply let it thaw in the refrigerator. The creamy texture shines when cold and fresh.
FAQs
Can I make this pie without alcohol?
Absolutely! If you prefer to skip the liqueurs, you can substitute with mint and chocolate extracts for flavor. Just be sure to add them sparingly as extracts are more concentrated.
What if I can’t find Andes Mints for topping?
No worries—chopped chocolate chips or any mint-chocolate candies you love will work wonderfully as a topping. Even a simple dusting of cocoa powder can add a nice touch.
How long does it take for the pie to set?
For best results, allow the pie to chill for at least 4 hours, but overnight is even better. This resting period ensures the filling firms up enough to slice cleanly.
Can I use a different cookie for the crust?
Yes! While crushed Oreos are classic, any chocolate cookie or even graham crackers can make a yummy crust. Just adjust the amount of butter if needed to get the right crumbly texture.
Is this pie suitable for kids?
Since the recipe calls for alcohol, it’s a good idea to either omit the liqueurs or replace them with extracts for a kid-friendly version. Otherwise, adults will adore the classic minty kick.
Final Thoughts
There’s something truly special about the Grasshopper Pie Recipe that makes it a crowd-pleaser every single time. It’s creamy, minty, chocolaty, and downright fun to make, whether you’re a seasoned baker or a curious beginner. I can’t wait for you to give it a try and watch your friends and family fall in love with this delightful dessert just like I did. Happy baking and even happier eating!
Print
Grasshopper Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This refreshing Grasshopper Pie features a creamy, mint-flavored filling with melted marshmallows and liqueurs set atop a crunchy Oreo cookie crust. It’s a no-bake, chilled dessert perfect for mint lovers seeking a light, airy, and indulgent treat, finished with a whipped cream topping and chopped Andes mints for added texture and flavor.
Ingredients
Crust
- 15 Oreos, crushed
- 3 Tablespoons butter, melted
Filling
- 24 large marshmallows
- 2/3 cup half-and-half
- 2 Tablespoons crème de menthe liqueur (plus more to taste)
- 2 Tablespoons crème de cacao liqueur
- Drop or two of green food coloring (optional)
- 1 cup heavy cream
Topping (optional)
- Whipped cream
- Chopped Andes Mints
Instructions
- Prepare the crust: Mix the crushed Oreos with melted butter until the mixture resembles damp sand. Evenly press this mixture into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the refrigerator while preparing the filling.
- Melt marshmallows: In a large saucepan over low heat, combine marshmallows and half-and-half. Stir constantly until marshmallows are fully melted and the mixture is smooth. Remove from heat.
- Add flavor and color: Stir in crème de menthe and crème de cacao liqueurs. Add green food coloring if desired for a brighter color, mixing until evenly blended.
- Whip heavy cream: Allow the marshmallow mixture to cool slightly at room temperature. Meanwhile, using an electric mixer or whisk, beat the heavy cream until stiff peaks form.
- Fold whipped cream into filling: Once the marshmallow mixture has cooled to room temperature, gently fold in the whipped cream to keep the filling light and airy.
- Assemble and chill: Pour the filling into the chilled crust, smooth the top with a spatula, cover loosely with plastic wrap or foil, and refrigerate for at least 4 hours or overnight until the filling is fully set.
- Add topping: When set, top the pie with whipped cream if desired, piping or dolloping as preferred.
- Garnish and serve: Sprinkle chopped Andes Mints over the whipped cream topping. Slice and serve the pie cold. Enjoy!
Notes
- For a non-alcoholic version, omit the liqueurs and add peppermint extract to taste.
- Ensure the marshmallow mixture is fully cooled to avoid deflating the whipped cream during folding.
- This pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Add green food coloring gradually to achieve your preferred shade of green.
- Use heavy cream that is cold for easier whipping.
