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Crème de menthe and crème de cacao give this Grasshopper Pie a lovely mint chocolate flavor. The light, airy pie filling is assembled in an Oreo crust and there’s absolutely no baking required. An easy dessert for St. Patrick’s Day!
After falling in love with the grasshopper cocktail, I knew I had to make this classic pie. Like the drink, grasshopper pie is made with crème de menthe and crème de cacao for a mint chocolate flavor. I used a chocolate sandwich cookie crust for added chocolate and the filling is made with marshmallows and whipped cream. The green color makes this perfect for St. Patrick’s Day!
Why This Is The Best Grasshopper Pie Recipe
Here are a few reasons why I love this pie so much.
- No baking required! This grasshopper pie is completely no-bake. In fact, the only cooking required is just a few minutes of melting the marshmallows on the stovetop.
- Light, fluffy filling. The filling might be my favorite part of this pie. Marshmallows are melted in half-in-half for extra creamy, rich flavor and then folded in with whipped cream. It’s light, airy, and creamy all in one.
- Perfect chocolate mint flavor. Crème de menthe and crème de cacao add the classic minty chocolate grasshopper flavor to the pie. Add in the chocolate cookie crust and it’s the perfect combination of the two flavors.
Recipe Ingredients
This no-bake pie is made with just a handful of ingredients. The exact measurements can be found in the recipe card below.
- Sandwich cookies – Oreo cookies and store brand chocolate sandwich cookies both work.
- Butter – Helps the cookie crumbs form a crust.
- Marshmallows – Make the soft, fluffy filling.
- Half-and-half – Mixed with the melted marshmallows to add a creamy richness to the filling.
- Crème de menthe – Adds the mint flavor to the pie.
- Crème de cacao – Adds the chocolate flavor to the pie.
- Food coloring – To give the cake a brighter green color, I like to add just a drop or two of food coloring.
- Heavy cream – Stabilizes the pie filling.
- Whipped cream – I like to top the pie with homemade whipped cream before serving.
- Andes mints – Chopped Andes mints are a fun final touch to the pie.
How To Make Grasshopper Pie
This no bake grasshopper pie is so easy to make! Just be sure to make it with plenty of time to chill in the fridge. The printable version of the instructions can be found in the recipe card below.
- Make the crust. Mix the cookie crumbs with melted butter. Press the mixture evenly into the bottom and up the sides of the pie dish. Chill in the fridge.
- Make the marshmallow mixture. Add the marshmallows and half-and-half to a saucepan over low heat. Stir constantly until the marshmallows are melted and the mixture is smooth. Remove from heat, stir in the liqueurs, and add food coloring if desired.
- Add the whipped cream. Beat the heavy cream until stiff peaks form. Gently fold it into the marshmallow mixture once it has reached room temperature.
- Chill. Pour the filling into the cookie crust. Cover loosely and refrigerate for at least 4 hours.
- Decorate. Before serving, top the pie with whipped cream and chopped Andes Mints if desired. Enjoy!
Tips & Tricks
There are a few important things to keep in mind when making this grasshopper pie. I’ve also included a couple of easy variations!
- Press the crust firmly. When adding the crust to the pie dish, it’s important to press it in firmly. I sometimes use the back of a glass to press it down. If it’s not firmly packed, the crust will crumble when the pie is sliced.
- Cool the marshmallow mixture. Before adding the whipped cream to the melted marshmallow mixture, let it cool to room temperature. If it’s still hot, it will melt the whipped cream as it’s folded in.
- Mix-in ideas. Fold in mini chocolate chips, crushed peppermint candies, or extra chopped Andes Mints into the filling for more texture.
- Skip the liqueur. Swap the creme de menthe and creme de cacao with mint and chocolate syrups for a non-alcoholic version.
- Try another pie crust. Feel free to substitute a graham cracker crust or a chocolate pie crust for a different flavor.
- The green food coloring is optional. If you skip it, the pie will still have a pale, minty hue from the liqueur.
- Add more mint flavor. For extra minty flavor, add a splash of creme de menthe to the whipped cream topping before piping it onto the pie.
Proper Storage
- Fridge. Keep grasshopper pie covered in the refrigerator. It will last for 3-4 days.
- Freezer. This pie can be frozen whole or in slices for up to 2 months. Wrap it tightly in plastic wrap, then foil. Thaw in the fridge before serving.
More Easy Pie Recipes
Grasshopper Pie
Crème de menthe and crème de cacao give this Grasshopper Pie a lovely mint chocolate flavor. The light, airy pie filling is assembled in a chocolate crust and there's absolutely no baking required. An easy dessert for St. Patrick's Day!
Servings: 8 slices
Ingredients
- 15 Oreos crushed
- 3 Tablespoons butter melted
- 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
- Whipped cream for topping (optional)
- Chopped Andes Mints for sprinkling
Instructions
- Mix the cookie crumbs with the melted butter until the consistency resembles damp sand. Press this mixture evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while you prepare the filling.
- Combine the marshmallows and half-and-half in a large saucepan over low heat. Stir constantly until the marshmallows are completely melted and the mixture is smooth. Remove from heat.
- Stir in the creme de menthe and creme de cacao liqueurs. If you want a brighter color, add a drop or two of green food coloring and mix until evenly combined.
- Allow the mixture to cool slightly on the counter while you whip the cream. Using an electric mixer or whisk, beat the heavy cream until it forms stiff peaks.
- Once the marshmallow mixture has cooled to room temperature, gently fold in the whipped cream. Make sure to mix just until combined to keep the filling light and airy.
- Pour the filling into the chilled cookie crust and smooth out the top with a spatula. Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or overnight, until fully set.
- When the pie is set, top it with whipped cream if using. Pipe or dollop the whipped cream however you like.
- Finish by sprinkling chopped Andes Mints over the top of the pie. Slice and serve cold. Enjoy!
Last Step:
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Notes
- Non Alcoholic Version – Swap the Creme de Menthe and Creme de Cacao with mint and chocolate syrups for a non-alcoholic version.
- Crust – Try a graham cracker crust or a chocolate pie crust for a different flavor.
- Coloring – The green food coloring is optional. If you skip it, the pie will still have a pale, minty hue from the liqueur.
- Flavor Boost – For extra minty flavor, add a splash of creme de menthe to the whipped cream topping before piping it onto the pie.
Nutrition
Calories: 363kcal | Carbohydrates: 38g | Protein: 3g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 158mg | Potassium: 110mg | Fiber: 1g | Sugar: 26g | Vitamin A: 640IU | Vitamin C: 0.4mg | Calcium: 48mg | Iron: 3mg
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