Easy Grasshopper Pie

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My cool and creamy grasshopper pie is no-bake and only requires 6 ingredients. We love that this boozy chocolate mint pie is ready in 15 minutes!

Grasshopper Pie one of my favorite retro desserts is still popular, and for good reason! It tastes like a frozen thin mint and doesn't require an oven, eggs, or any stress. I also love that just like my smores and banana split pies this recipe is no-bake. The last thing I want to do in the summer is turn on my oven! It disappears quickly and everyone always asks for seconds. This recipe is perfect for an adult's night in. We love it with a steaming hot cup of coffee.

Why This Recipe Works

• Heavy Cream: This makes the pie super rich and creamy compared to milk or half and half.
• Marshmallow Fluff Stabilizes: It forms a stable base that won't weep like a meringue pie would.
• Ice Bath Cools Things Quickly: Rapid cooling locks the emulsion and prevents the alcohol from separating.

Ingredient Notes

• Creme De Menthe: Creme de menthe is a liqueur that is made with sugar and mint leaves. It comes in both clear and green varieties and has a cool mint flavor. You can find it in the Cordials section of the liquor store or even make your own. I prefer the brand Marie Brizard.  
• Creme De Cacao: This is a sweet chocolate-flavored liqueur. It comes in both regular and clear varieties.
• Marshmallow Fluff: This creamy confection made of egg whites can be found in the baking aisle of your supermarket. We like that is doesn't set as firmly as melted marshmallows.
• Oreos: Avoid premade oreo crusts which may not be big enough to hold all of your filling. For a fun twist try a chocolate graham cracker crust.
• Heavy Cream: Look for one at least 36% fat to easily get stiff peaks. Keep as cold as possible until ready to use. 

Krystle's Tips

1. Crushing Cookies By Hand: No food processor? No problem! Crush in a plastic baggie with a rolling pin instead. Then press into pan with a measuring cup to help them bind together.
2. Don't Skip Cooling: Cool the marshmallow mixture in an ice bath so it doesn't melt the remaining ingredients.
3. Be Careful: Always remove your saucepan from the heat before adding alcohol to reduce the risk of it catching on fire.
4. Use a Cold Whisk: A cold metal balloon whisk ice cold bowl, and cream straight out of freezer for reduce the time it takes to whip the cream.
5. Fold, Don’t Stir Use a rubber spatula and lift from bottom to keep air bubbles intact.

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More No-Bake Treats To Try

No Bake Turtle Pie

Oreo Cheesecake

Banana Split Dessert

📖 Recipe

Easy Grasshopper Pie

This cool and creamy grasshopper mint pie is no-bake and only requires 6 ingredients. This boozy chocolate mint dessert in perfect for the holidays. 

5 from 22 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 10 Slices

Calories: 337kcal

Author: Krystle Smith

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Ingredients

• ▢ 16 Oreo Cookies Crushed (I used Double Stuf)
• ▢ 2 Tablespoons Butter Melted
• ▢ 13 Ounce Jar Marshmallow Fluff
• ▢ ⅔ Cups Half and Half
• ▢ 2 Tablespoons Creme De Menthe
• ▢ 2 Tablespoons Creme De Cacao
• ▢ 1 Cup Heavy Cream
• ▢ Green Food Coloring If Desired
• ▢ Extra Oreo Crumbs If Desired

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Instructions

• Crush oreo cookies in using a plastic bag and a rolling pin. (A food processor would also work fine if you have one).
• In a medium bowl, combine oreo cookie crumbs and melted butter. Press into a pie pan, and set aside.
• In a medium saucepan heat half and half and marshmallow fluff over low heat, stirring constantly until combined. Remove from heat and place sauce pan into an ice bath.
• Once cool stir in creme de menthe and creme de cacoa. Add green food coloring, if desired.
• Add one to two drops green food coloring (optional!)
• In a large chilled mixing bowl, beat whipped cream using a cold whisk until stiff peaks form. Fold in marshmallow mixture.
• Pour filling into prepared crust. Sprinkle with extra oreo cookie crumbs. Freeze for 2-3 hours

Notes

Ingredient Notes

• • Creme De Menthe: You can find it in the Cordials section of the liquor store. I prefer the brand Marie Brizard.  
  • Marshmallow Fluff: It can usually be found in the baking aisle of your supermarket. 
  • Oreos: Avoid premade Oreo crusts which may not be big enough to hold all of your filling. 
  • Heavy Cream: Look for one at least 36% fat to easily get stiff peaks. Keep as cold as possible until ready to use. 

Tips

•  

•  

•  

1. Crushing Cookies By Hand: No food processor? No problem! Crush in a plastic baggie with a rolling pin instead. Then press into pan with a measuring cup to help them bind together.
2. Don't Skip Cooling: Cool the marshmallow mixture in an ice bath so it doesn't melt the remaining ingredients.
3. Be Careful: Always remove your saucepan from the heat before adding alcohol to reduce the risk of it catching on fire.
4. Use a Cold Whisk: A cold metal balloon whisk ice cold bowl, and cream straight out of freezer for reduce the time it takes to whip the cream.
5. Fold, Don’t Stir Use a rubber spatula and lift from bottom to keep air bubbles intact.

Nutrition

Calories: 337kcal | Carbohydrates: 47g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 124mg | Potassium: 80mg | Sugar: 31g | Vitamin A: 475IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 1.7mg

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