(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate cookie crumbs (such as Oreos, with filling removed)
Melted butter
Marshmallows
Whole milk or half-and-half
Crème de menthe (green mint liqueur)
Crème de cacao (clear or white chocolate liqueur)
Whipped cream or whipped topping
Green food coloring (optional, for brighter color)
Chocolate shavings or mint leaves for garnish (optional)
Directions
In a mixing bowl, combine chocolate cookie crumbs and melted butter. Press into the bottom and sides of a 9-inch pie dish to form the crust. Chill in the fridge while preparing the filling.
In a saucepan over low heat, melt the marshmallows with the milk, stirring constantly until smooth. Remove from heat and let cool to room temperature.
Once cooled, stir in the crème de menthe and crème de cacao. Add a drop or two of green food coloring if desired for a more vibrant look.
Gently fold in the whipped cream until fully combined and fluffy.
Pour the filling into the prepared crust and smooth the top.
Refrigerate for at least 4 hours, or until set. For a firmer pie, chill overnight.
Before serving, garnish with chocolate shavings or mint leaves if desired.
Slice and serve chilled.
Servings and timing
This recipe serves 8 slices. Prep time: 20 minutes Chill time: 4 hours (or overnight for best results) Total time: About 4 hours and 20 minutes
Variations
Use a graham cracker crust or chocolate graham crackers for a twist.
Swap marshmallows for marshmallow creme if preferred.
For a non-alcoholic version, use peppermint extract and chocolate syrup instead of liqueurs.
Add a layer of chocolate ganache under the filling for extra decadence.
Use a store-bought chocolate crust for convenience.
Add mini chocolate chips to the filling for texture.
Top with extra whipped cream and chocolate drizzle before serving.
Freeze the pie for a frozen dessert version.
Make mini grasshopper pies using cupcake liners or ramekins.
Use crème de menthe-flavored syrup (non-alcoholic) for a kid-friendly version.
Storage/Reheating
Store the pie in the refrigerator, covered, for up to 5 days. For longer storage, freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. To serve from frozen, let the pie sit at room temperature for about 15–20 minutes before slicing. Do not microwave or heat this pie, as it’s meant to be enjoyed chilled.
FAQs
What is Grasshopper Pie made of?
It’s made with a chocolate cookie crust and a minty, creamy filling flavored with crème de menthe and crème de cacao, typically lightened with whipped cream.
What type of cookies should I use for the crust?
Chocolate sandwich cookies like Oreos (without the cream) or chocolate wafer cookies work best.
How long does it take to set?
The pie needs at least 4 hours to set in the fridge, but overnight is best for a firm texture.
Can I freeze Grasshopper Pie?
Yes, it freezes well. Wrap tightly and store for up to 2 months. Thaw slightly before slicing.
Is food coloring necessary?
No, it’s optional. Crème de menthe already gives a slight green hue, but food coloring enhances the color.
Can I use marshmallow fluff instead of marshmallows?
Yes, substitute with about 1½ cups of marshmallow fluff for convenience.
Is this pie served frozen or chilled?
It’s typically served chilled, but it can also be enjoyed semi-frozen for a firmer texture.
How far in advance can I make this?
You can make it up to 2 days in advance and keep it chilled, making it perfect for parties or holidays.
Conclusion
Grasshopper Pie is a retro dessert that never goes out of style. With its creamy, mint-chocolate filling and chocolate cookie crust, it’s both easy to make and delightful to eat. Whether you’re serving it for a festive occasion or simply craving a cool, sweet treat, this pie brings a refreshing twist that’s sure to please every crowd.
Grasshopper Pie is a no-bake, retro dessert featuring a cool, minty mousse-like filling made with crème de menthe and crème de cacao in a chocolate cookie crust. Light, creamy, and refreshing, it’s perfect for entertaining or warm weather indulgence.
24 large marshmallows (or 1½ cups marshmallow fluff)
1/2 cup whole milk or half-and-half
1/4 cup crème de menthe
2 tbsp crème de cacao
1 1/2 cups whipped cream or whipped topping
2–3 drops green food coloring (optional)
Chocolate shavings or mint leaves for garnish (optional)
Instructions
In a mixing bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom and sides of a 9-inch pie dish to form a crust. Chill in the refrigerator while preparing the filling.
In a saucepan over low heat, melt the marshmallows with the milk, stirring constantly until smooth. Remove from heat and allow to cool to room temperature.
Once cooled, stir in the crème de menthe and crème de cacao. Add green food coloring if desired.
Gently fold in the whipped cream until fully incorporated and the mixture is light and fluffy.
Pour the filling into the prepared crust and smooth the top with a spatula.
Refrigerate for at least 4 hours or overnight until set.
Before serving, garnish with chocolate shavings or mint leaves if desired. Slice and serve chilled.
Notes
For a non-alcoholic version, substitute crème de menthe and crème de cacao with peppermint extract and chocolate syrup.Use store-bought chocolate crust to save time.Freeze for a firmer texture or for a frozen pie version.Marshmallow fluff can be used in place of melted marshmallows for convenience.Add mini chocolate chips to the filling for texture.
