This creamy, minty grasshopper pie is an easy yet impressive dessert. It’s sure to become a new favorite in your dessert repertoire!
There’s something magical about the combination of mint and chocolate, isn’t there? This Grasshopper Pie, with its vibrant color, creamy texture, and the perfect balance of flavors, is a deliciously indulgent experience. It’s as enjoyable to make as it is to eat, offering a simple yet sophisticated treat that promises big results without the fuss.
Why You’ll Love This Grasshopper Pie Recipe
- Irresistibly minty. With a perfect balance of crème de menthe and crème de cacao, this pie offers a refreshing mint flavor complemented by a subtle chocolate undertone. It’s like enjoying your favorite mint chocolate ice cream in pie form!
- Decadent yet simple. Despite its luxurious taste and sophisticated appearance, this grasshopper pie is surprisingly easy to make. The no-bake filling means less time in the kitchen and more time enjoying your delicious creation.
- Make-ahead friendly. Grasshopper pie is an excellent option for those who love to plan ahead. It needs to chill for several hours (or even overnight), making it a perfect dessert to prepare in advance of your event.
- Versatile. The vibrant green color of the pie makes it particularly popular around St. Patrick’s Day or Christmas. But it’s a refreshing choice year-round, especially in the warmer months when you’re craving a cool, minty treat.
Why Is It Called Grasshopper Pie?
Grasshopper pie owes its name and flavor to the grasshopper cocktail, a sweet, mint-flavored drink that became popular in the United States in the early 20th century. That cocktail features a mixture of creme de menthe, creme de cacao, and cream for a distinctive minty flavor and green color. The pie version of that cocktail, featuring a creamy, no-bake mint filling in a chocolate cookie crust, is believed to have originated in the American South in the mid-20th century and became quite popular in the 1950s and 1960s.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions. Here are some notes about the ingredients:
- Chocolate sandwich cookies – Crush these into fine crumbs by pulsing them in a food processor or by crushing in a zip-top bag with a rolling pin. Oreos are the most common brand, but use your favorite.
- Unsalted butter
- Milk – I recommend whole milk for the best flavor and texture.
- Marshmallows – Be sure to check the size of the bag. You’ll need 12 ounces.
- Creme de menthe liqueur – This adds the mint flavor and the signature green hue to this pie.
- Creme de cacao liqueur – For more chocolate flavor.
- Vanilla extract
- Heavy cream – Look for heavy cream or heavy whipping cream.
How to Make Grasshopper Pie
Making this minty pie is a cinch! Just make sure to factor in the chilling time to let the pie set. Here’s a rundown of what you’ll need to do:
Make the Crust
- Prepare for baking. Heat the oven to 350°F.
- Mix. Stir together the cookie crumbs and melted butter until thoroughly combined. The mixture should be wet but crumbly.
- Form the crust. Press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. You can instead use a pie pan, but it’s easier to serve from a tart pan.
- Bake. Place the pan in the oven, and bake the crust for 15 minutes. Set on a wire rack to cool completely.
Make the Filling
- Melt the marshmallows. Bring the milk to a simmer in a heavy saucepan over medium heat. Add the marshmallows and stir constantly until melted and smooth. This will take about 5 minutes.
- Add the flavorings. Remove the pan from the heat, and stir in the liqueurs and vanilla extract.
- Chill. Place the marshmallow mixture in the refrigerator to chill for 5 minutes.
- Whip the cream. In a chilled bowl, beat the cream to stiff peaks.
- Finish mixing. Gently fold the marshmallow mixture into the whipped cream.
- Assemble. Spread the filling evenly in the cooled crust.
- Chill. Refrigerate the pie for at least 4 hours before serving.
Tips for Success
Before you begin making your grasshopper pie, read over these quick tips to help make sure your dessert is flawlessly delightful every time.
- Choice of pan. A tart pan with a removable bottom will make slicing and serving your pie much simpler. If you only have a pie plate, then that will work but just be a bit more challenging to slice.
- Crust consistency. Ensure the cookie crumbs are finely ground for a consistent and firm crust. A food processor can be really handy for this task. The finer the crumbs, the more cohesive the crust will be.
- Smooth filling. For a silky smooth filling, make sure the marshmallow mixture is completely smooth before chilling. Any lumps may result in a less desirable texture in the final pie.
- Folding in whipped cream. When combining the whipped cream and the marshmallow mixture, fold gently to keep the filling light and fluffy. Over-mixing can deflate the whipped cream, making the filling denser.
- Chilling time. The longer the pie chills, the better it sets. I recommend four hours of chilling at a minimum. If you can plan ahead, letting it chill overnight can result in an even firmer, more sliceable pie.
Variations
- Mint chocolate chip. Add a handful of mini chocolate chips to the filling to introduce a delightful crunch and chocolatey bursts, mimicking the classic mint chocolate chip ice cream flavor.
- Coffee twist. Mix 1-2 tablespoons of cooled, strong brewed coffee into the marshmallow mixture to add a subtle coffee flavor, which pairs beautifully with the mint.
- Omit the liqueurs. You can get a similar flavor without the liqueurs. For the creme de menthe, start with 1/2 teaspoon of mint extract and adjust to taste. For the creme de cacao, try substituting chocolate syrup. If you go this route, you may want to add a bit of green food coloring to get this pie’s signature color. If you’re looking for a non-alcoholic version, look for alcohol-free extracts.
Serving Suggestions
This grasshopper pie is certainly eye-catching and flavorful all on its own, but you can dress it up even more if you like! Here are some of my favorite serving ideas:
- Top with chocolate curls or chocolate shavings.
- Add a drizzle of chocolate syrup.
- Garnish with mint leaves.
- Serve with a dollop of whipped cream.
How to Store
Place the pie or any leftovers in an airtight container or cover well with plastic wrap. The pie should keep for up to 3 days.
Can This Pie Be Frozen?
If you want to extend the life of your pie, you can freeze it. Once the pie is set, cover it tightly with plastic wrap. Add a layer of aluminum foil or place in an airtight freezer container to prevent freezer burn. Grasshopper pie can be frozen for up to 1 month. Thaw it overnight in the refrigerator before serving.
More Easy Chilled Pie Recipes
Grasshopper Pie
Grasshopper Pie celebrates the classic combination of mint and chocolate. The rich, chocolatey crust and smooth, minty filling create a delightful contrast that’s as pleasing to the palate as it is to the eye.
Ingredients
For the crust:
- 3 cups chocolate sandwich cookie crumbs (about 40 cookies)
- 1/2 cup (113g) unsalted butter, melted
For the filling:
- 1/2 cup (118ml) whole milk
- 12 ounces (340g) large marshmallows
- 1/4 cup (59ml) creme de menthe liqueur
- 2 tablespoons (30ml) creme de cacao liqueur
- 1/2 teaspoon pure vanilla extract
- 1 cup (236ml) heavy whipping cream
For garnish:
- Whipped cream (optional)
- Chocolate shavings (optional)
- Chocolate sauce (optional)
Instructions
Make the crust:
- Preheat the oven to 350°F.
- In a mixing bowl, combine the cookie crumbs and melted butter until the mixture is wet but crumbly.
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.*
- Bake for 15 minutes, then let it cool completely.
Make the filling:
- In a large heavy bottomed saucepan, heat the milk over medium heat until simmering.
- Add the marshmallows to the saucepan, stirring constantly until the marshmallows are melted and the mixture is smooth. This will take about 5 minutes.
- Remove the saucepan from the heat, then stir in the creme de menthe, creme de cacao, and vanilla extract.
- Chill the marshmallow mixture for 5 minutes in the refrigerator.
- Whip the heavy cream in a chilled bowl until stiff peaks form. Gently fold the marshmallow mixture into the whipped cream until the mixture is evenly green and smooth.
- Pour the filling into the cooled crust, and spread evenly.
- Chill the pie for at least 4 hours up to overnight to allow it to set. Garnish as desired.
Notes
*A tart pan with a removable bottom makes serving this pie easier and neater. But you can use a pie pan if that's what you have.
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