This grasshopper pie is ultra-creamy and filled with chocolate and mint! This pie is light, airy but totally dreamy. This easy pie is magical and wonderful to serve for family and friends!
The first time I tried Creme de Menthe, I was about 16 years old. My friends and I were eating ice cream at a friend’s house when my friend suggested we pour Creme de Menthe over our ice cream.
None of us were into drinking any sort of alcohol at the time, so her suggestion felt so scandalous. The whole scenario felt so grown up but it felt naughty and exciting at the same time.
Since we all felt like big shots we all poured way too much only to discover that Creme de Menthe is quite disgusting on its own.
That whole little incident definitely kept us away from alcohol. It was quite sometime before I tried Creme de Menthe again and when I did, you can be sure it was blended into something wonderful, because that is the only way to enjoy it!
Is Grasshopper Pie Ice Cream?
There are definitely variations of this pie that feature ice cream as the filling. You can certainly use mint chip or vanilla ice cream and fold in Creme de Menthe to make a frozen version.
However, the recipe I am sharing with you today is not made with ice cream.
What Is Grasshopper Pie?
A grasshopper pie is a cream pie that is loosely based on the popular Grasshopper cocktail that is made with Creme de Menthe and Creme de Cacao. The drink’s name comes from the vibrant green hue that the mint liqueur lends the cocktail.
This pie features a cream cheese base that is combined with marshmallow fluff, sugar, and Cool Whip.
How Do You Make Grasshopper Pie?
The only part of this recipe that requires the oven it the crust, so we will begin there!
You will be making a chocolate crumb crust. For the crumbs, you can use chocolate wafer cookies, chocolate graham crackers or my favorite, Oreo chocolate sandwich cookies. I chose to use the mint-flavored Oreo’s just to really drive home the mint flavoring.
Combine the cookie crumbs and melted butter (a food processor is quite helpful in this step) into a 9-inch pie plate. Bake the crust for about 5-7 minutes or until set.
Set the crust in the freezer while you work on the filling.
In the bowl of a stand mixer, beat the cream cheese until creamy. Blend in powdered sugar, Creme de Menthe and Creme de Cacao until combined (scraping the sides of the bowl as necessary. Fold in Cool Whip.
Place marshmallow mixture into the prepared pie crust. Refrigerate the pie overnight.
Before serving, top the pie with chopped mint chocolates like Andes Mints and serve!
Can Grasshopper Pie Be Frozen?
I would not freeze this particular pie. The marshmallow creme will not hold up very well to freezing and then thawing.
Keep any uneaten portions of pie covered in the fridge. This pie should keep up for 3-4 days if stored properly.
Grasshopper Pie Tips and Substitutions
- If you are one of those strong-willed souls who are able to keep Thin Mints in your freezer, they would make an excellent cookie crust for this pie!
- If you want to keep this pie no-bake. The crust can be left “loose”. Simply press the crumbs into your pie pan and freeze until ready to be filled. Just keep in mind that the crust will fall apart more easily when served.
- The marshmallow fluff will appear quite stringy when it is added to the cream cheese. It’s ok, once the whipped cream is folded in, the whole mixture will come together.
- Adjust the amount of liquor to suit your taste; alternatively, add more powdered sugar if needed.
- If Cool Whip isn’t your thing, it is ok to use homemade whipped cream instead.
- If you would prefer to avoid alcohol add mint extract and green food coloring instead.
- In a pinch, you could use pudding instead of the fluff, but it would change the texture of the pie completely.
- Garnish your pie with more whipped cream, mint leaves, and a chocolate drizzle if desired!
The Grasshopper pie recipe is for all the chocolate mint lovers out there! It is so creamy; it practically melts in your mouth.
This particular pie lends itself nicely to holidays like Christmas and St. Patrick’s day, but these are the kinds of flavors that can truly be enjoyed all year long!
- For the Crust
- 1 ½ cups mint Oreo cookie crumbs
- 5 tablespoons melted butter
- For the filling
- 1 8 oz block cream cheese, softened
- 1/2 cup sugar
- 7 oz marshmallow fluff
- 3 tablespoons Creme de Menthe
- 2 tablespoons Creme de Cacoa
- 8 oz Cool Whip, thawed
- Chopped Andes Mints for garnish
- Combine bake 350 for 5-7 minutes
- Cream together cream cheese, ½ cup sugar 7 oz marshmallow fluff 3 tablespoons creme de menth, 2 tablespoons creme de cocoa. 8 oz cool whip
- 5 andes mints chopped
- Preheat the oven to 350 degrees.
- In the bowl of a food processor, combine the cookie crumbs and the melted butter. Press the crumb mixture into a pie plate.
- Bake the crust for 5-7 minutes or until set. Place the crust in the freezer while you prepare the filling.
- Beat the cream cheese in a stand mixer until very creamy. Add sugar and liquor.
- Beat in the marshmallow fluff until combined.
- Fold in the Cool Whip
- Pour mixture into the prepared crust and refrigerate, preferably overnight.
- Top with chopped Andes Mints if desired.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 710Total Fat 30gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 7gCholesterol 45mgSodium 219mgCarbohydrates 108gFiber 1gSugar 83gProtein 4g