This dreamy Grasshopper Pie combines rich chocolate and cool mint flavors in a luscious dessert that takes just 10 minutes of hands-on time. Perfect for special occasions, this decadent treat delivers an impressive 429 calories per serving and features a beautiful balance of textures. The 2-hour prep allows all the flavors to meld perfectly, creating an irresistible dessert that’s both elegant and comforting. Whether you’re hosting a dinner party or celebrating a holiday, this classic pie is guaranteed to become your new go-to showstopper.
Fresh and Creamy Grasshopper Pie Ingredients
- Oreo Cookies: 30 whole cookies, perfect for creating a rich chocolate crust
- Butter: 6 tablespoons melted, helps bind the crust together
- Marshmallows: 30 large ones, creates the signature fluffy texture
- Dairy: 1/3 cup milk and 1 1/3 cup heavy cream, ensures smooth consistency
- Liqueurs: 2 tablespoons each of Creme de Menthe and Creme de Cacao, adds classic mint-chocolate flavor
- Extras: Vanilla extract, green food coloring, and optional toppings for garnish
Step-by-Step Instructions
- Prepare the Crust: Process Oreos until fine, mix with melted butter, press into pie dish, and bake at 350°F for 10-12 minutes
- Create the Filling: Gently melt marshmallows with milk and cream, stirring constantly for smoothness
- Add Flavoring: Mix in both liqueurs, vanilla, and a touch of green coloring for that signature look
- Whip and Fold: Beat remaining cream until stiff peaks form, then carefully fold into cooled marshmallow mixture
- Set and Chill: Pour into cooled crust and refrigerate for 2 hours until set
- Finishing Touch: Garnish with crushed Oreos and optional whipped cream before serving
Storage Tips
Keep your Grasshopper Pie fresh and tasty by storing it in the fridge, covered with plastic wrap. It stays good for up to 3 days – though it’s so yummy, it rarely lasts that long! The pie can also be frozen for up to 2 months. Just wrap it well in plastic wrap and foil. Let it thaw in the fridge overnight before serving.
Variations & Substitutions
Want to make this pie alcohol-free? Replace the crème de menthe with 1-2 teaspoons of mint extract, and swap crème de cacao with 2 tablespoons chocolate syrup. For a different twist, try chocolate mint cookies instead of Oreos for the crust. Can’t find marshmallows? Use 2 cups of marshmallow fluff instead!
Serving Suggestions
This minty chocolate pie shines as a summer dessert or holiday treat! Dress it up with a swirl of whipped cream and a sprinkle of crushed Oreos or chocolate shavings. For extra pizzazz, add a fresh mint leaf on top. Serve it straight from the fridge – the cool, creamy texture is part of what makes it special. This pie is perfect after dinner or at parties, especially on warm days when you want something cool and refreshing.
Grasshopper Pie
Equipment
- food processor
- 9-inch pie dish
- Large saucepan
- Mixing bowl
- Electric mixer
Ingredients
Oreo Crust
- 30 Oreo cookies
- 6 Tablespoons butter melted
Grasshopper Pie
- 30 large marshmallows
- 1/3 cup milk
- 1 1/3 cup heavy cream divided
- 2 Tablespoons Creme de Menthe Liqueur more to taste
- 2 Tablespoons Creme de Cacao Liqueur
- 1 teaspoon vanilla extract
- 1-3 drops green food coloring
Topping
- Crushed Oreos or chocolate curls for garnish
- Whipped Cream optional
Instructions
- Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter. Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake at 350 degrees F for 10-12 minutes. Set aside to cool.
- In a large saucepan, add marshmallows, ⅓ cup milk and ⅓ cup heavy cream, over medium low heat. Stir constantly until marshmallows are melted. Remove from heat. Stir in creme de Menth, creme de cacao, vanilla and a drop or two of green food coloring. Allow to cool completely.
- Add remaining 1 cup heavy cream to a mixing bowl and mix with electric whisk beaters until stiff peaks. Spoon whipped cream over to one side of the bowl, and add cooled marshmallow mixture to the open side. Fold gently together, and pour into cooled pie crust.
- Refrigerate pie for several hours (once the top is set, cover with a piece of parchment). Serve with Oreo crumbs sprinkled on top, and extra piped whipped cream, if desired.
