Grasshopper Pie is a frozen minty flavored pie with an Oreo cookie crust. Its no-bake filling contains a whipped fluffy marshmallow mixture spiked with Creme de Menthe and Creme de Cacao, and frozen before serving.
Everyone loves an easy no-bake pie recipe that can be made in advance, and this Grasshopper pie is delicious! It’s festive for Christmas or Saint Patricks day in particular, or fun for any holiday or summer party. I’m a huge fan of the chocolate and mint combination, like in my Mint Brownies and Chocolate Mint Cookies.
Please note that the liquer in the filling do not get cooked out, so if serving to kids or adults that don’t consume alcohol you can use extracts in place of the liqueur, for a non-alcoholic grasshopper pie that tastes just as good!
Ingredients Needed:
- Oreos Crust: Use whole Oreo cookies (don’t scrape the cream out) crushed and mixed with melted butter. For extra minty flavor, use Mint Oreos!
- Marshmallows: could substitute 7.5 oz container of marshmallow fluff.
- Creme de Menthe and Creme de Cacao: buy clear, if possible. For Non Alcoholic Grasshopper Pie replace with ¾ teaspoon peppermint extract, 1 teaspoon vanilla, and ½ cup half and half (or milk), added at the same time the creme de menthe and creme de cacao would have been added.
- Half and Half
- Cream
- Vanilla Extract
How to make Grasshopper Pie:
Make the Oreo Crust: 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 for 10-12 minutes. Set aside to cool.
Grasshopper Pie Filling:
- Mix marshmallows and half and half in saucepan over medium low heat, stirring constantly, until marshmallows are melted. Remove it from the heat and put it in the refrigerator to cool for about 20 minutes. Be sure to scrape the marshmallows from the side of the pan and stir them after about 10 minutes in the refrigerator to prevent the marshmallows from hardening.
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Once the mixture has cooled, stir in the creme de Menth, creme de cacao, and food coloring.
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In a separate large bowl, use a mixer to beat the heavy cream to stiff peaks. Fold cream into mixture and poor into cooled pie crust. (optional- sprinkle the top with cookie crumbs or grated chocolate).
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Freeze the pie for at least 2 hours or refrigerate for at least 6 hours (uncovered until the top is set and then covered with plastic wrap.
Make Ahead and Freezing Instructions:
Prepared Grasshopper pie can be made ahead and frozen for up to 3 months. Be sure to cover tightly in plastic wrap and aluminum foil. Move the pie to the fridge 2-3 hours before serving to allow the filling to soften a little. Oreo crust can be made in advance and stored at room temperature, for 1-2 days or frozen.
More Favorite Pie Recipes:
- Cherry pie
- Lemon Sour Cream Pie
- Pumpkin Pie with Caramel Pecan Topping
- Chocolate Mousse Cheesecake Pie
- Key Lime Pie
- Chocolate Cream Pie
- Oreo Cheesecake Pie
- Lemon Chiffon Pie
- Coconut Cream Pie
- Triple Berry Pie
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Recipe
Grasshopper Pie
Equipment
Ingredients
- 30 Oreo cookies*
- 6 Tablespoons butter , melted
- 30 large marshmallows (about ½ a bag)*
- 2/3 cup half and half
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Extra cookie crumbs, for garnish
- 2 Tablespoons Creme de Menthe Liqueur (more to taste)
- 2 Tablespoons Creme de Cacao Liqueur
Instructions
Oreo Crust:
- 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.
Grasshopper Pie Filling:
- Mix marshmallows and half and half in saucepan over medium low heat, stirring constantly, until marshmallows are melted. Remove it from the heat and put it in the refrigerator to cool for about 20 minutes. Be sure to scrape the marshmallows from the side of the pan and stir them after about 10 minutes in the refrigerator to prevent the marshmallows from hardening.
- Once the mixture has cooled, stir in the creme de Menth, creme de cacao, and food coloring.
- In a separate large bowl, use a mixer to beat the heavy cream to stiff peaks. Fold cream into mixture and poor into cooled pie crust. (optional- sprinkle the top with cookie crumbs or grated chocolate).
- Freeze the pie for at least 2 hours or refrigerate for at least 6 hours (uncovered until the top is set and then covered with plastic wrap.
Notes
Nutrition
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Amazing! Better than mint chip ice cream!
To Die for really good and easy
I use mint Girl Scout cookies for the crust, it is a better cookie and has a deeper taste.
Very disappointed. It was liquid. It never solidified. The taste was okay but it never set up
Anyone tried this with peppermint schnapps instead of creme de menthe? I couldn’t find any creme de menthe near me, and I’m hoping peppermint schnapps would be a good substitute.
THIS RECIPE IS FANTASTIC! Thanks for sharing!
This looks absolutely delicious. Thanks for sharing this wonderful recipe!
I usually don’t love mint chocolate chip but this looks amazing! I bet it tastes even better… =)
I’m not much of a mint person, but I could see this being awesome with oreos!
This pie looks perfect for summer! I love oreo crusts!
This looks so amazing! I need to wipe the drool off my keyboard!