Grasshopper pie is served parfait style! These creamy, minty and green individual desserts are fantastically easy no-bake treats!
What Is Grasshopper Pie?
I was never a big Creme de Menthe fan. I always found the mint flavor too strong and a little too similar to mouthwash. I remember one time in high school when my friends and I decided to “raid the liqueur” cabinet and top our vanilla ice cream with copious amounts Creme de Menthe (we were living on the edge).
That was probably the worst bowl of ice cream I ever tasted and it for sure halted any desire I may have had for taking up alcohol. To this day, I can vividly taste the powerfully strong mint flavor of that liqueur. Was it possible I poured too much? Yes. Have I had creme de Menthe since? Yes, in these Chocolate and Mint Mini Cheesecakes, and this Mint Chocolate Cake.
Originally, the Grasshopper is an after dinner cocktail made up of Creme de Menthe, Creme de Cacao, and cream which was originally made in The French Quarter of New Orleans. Variations of the cocktail began to surface and eventually, the popular cocktail found it’s way into dessert.
How To Make Grasshopper Pie
Traditionally grasshopper pie is made with a chocolate cookie crust, a frozen marshmallow filling, and Creme de Menthe. You can find a million different ways to make Grasshopper pie. Some variations call for the addition of Cool Whip, whipped cream, cream cheese, marshmallow fluff or ice cream. It can be served frozen or a simple no bake.
The recipe I am sharing with you is a no-bake version made with cream cheese. I don’t often gravitate towards cream cheese, but there is no better way to get an ultra smooth and creamy consistency. The tangy cream cheese counteracts the strong flavor of the mint liqueur perfectly and while I only use a few tablespoons of the mint, you can adjust the flavor to your liking or you can use food coloring and extract and omit the liqueur altogether. I stay true to the chocolate cookie crust, but I do layer in chocolate syrup and chopped Andes Mint Candies.
This grasshopper pie is everything you could want in a dessert. It is creamy, crunchy, sweet, tangy, chocolaty and minty. What else do you need?
- 18 Oreos, crushed
- 2 8 oz blocks cream cheese softened
- ½ cup sugar
- 3 tablespoons of Creme de Menthe
- 2 cups of heavy cream.
- 2 teaspoons chocolate syrup
- 8 Andes Mints, chopped
In the bowl of a stand mixer, beat together the cream cheese and the sugar until smooth and creamy. Blend in the Creme de Menthe. In a separate bowl, whisk the heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Place a spoonful of cookie crumbs into the bottoms of each glass, spoon or pipe half of the cream cheese mixture into the 4 glasses. Drizzle each with 1/2 teaspoon chocolate syrup and top with half of the chopped candies. Top candies with all but two tablespoons of cookie crumbs, the remaining cream cheese mixture, and the candies. Top each glass with the remaining cookie crumbs. Garnish with additional syrup and whipped cream if desired.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g