Grasshopper Pie is a light, no-bake dessert with a chocolate cookie crust and a fluffy mint filling. Ready in 15 minutes, perfect for the holidays.

The focus of the holidays is usually all about the cookies.  Frosted Sugar Cookies are a must every year, no matter what.  But sometimes you need more than just cookies, right?  And anything with mint is always a hit this time of year. If you really want to impress these Grasshopper Cupcakes are such a great treat.

 

At our house, this grasshopper pie is the traditional dessert every Christmas.  It is the dessert that my mother-in-law makes every single year, and we all look forward to it. 

What Is Grasshopper Pie Made Of?

This is such a simple no bake recipe that has been around for generations. It starts with a chocolate cookie crust that is filled with a mixture of marshmallows, heavy cream, Creme de Menthe and a little bit of milk.

Chocolate and mint is a classic combination, and this pie is so light and airy it is perfect after your big holiday meal.

Ingredient Notes

• Chocolate wafer cookies: My mother-in-law always used Nabisco Famous Chocolate Wafer Cookies, but I believe they have been discontinued. So I use for Oreo Thins since they are the closest I can find.
• Marshmallows: Large marshmallows melt down with the milk to form the base of the filling.
• Creme de menthe: This is what gives the filling its mint flavor and signature green color.
• Heavy cream: Whipped to stiff peaks, this is what makes the filling so light and airy.

How To Make Grasshopper Pie

1. Mix together the wafer cookies and the melted butter until everything is well coated. Press into a pie plate to form the crust.
2. To make the filling you just melt the marshmallows and milk together. Allow to cool to room temperature.
3. While that is cooling whip heavy cream to stiff peaks.
4. Then you fold together the cooled marshmallow mixture, whipped cream, and the creme de menthe. Fold until there are no more white streaks.
5. Pour into the crust and then I like to sprinkle with a few more of the cookie crumbs.
6. You need to let it set in the fridge for at least 1 hour prior to serving.

Recipe Tips

• Make it ahead. This pie is best when it has time to fully set. An hour is the minimum, but I think it’s even better the next day.
• Fold gently. When you fold in the whipped cream, use a light hand and stop as soon as the white streaks disappear so the filling stays airy.
• Let the marshmallow mixture cool. If it’s still warm when you fold in the whipped cream, it can deflate the filling.
• Alcohol-free version: Swap the creme de menthe for peppermint extract and a few drops of green food coloring, stirred into the cooled marshmallow mixture. You’ll get the same mint flavor and green color without the alcohol.

Storage

Store leftover grasshopper pie covered in the refrigerator. It holds up well for several days, which makes it a great make-ahead option for a busy holiday table. I haven’t tested freezing this particular recipe, so I’d recommend sticking with the fridge.

More Delicious Mint Dessert Recipes

• Andes Mint Cake Mix Cookies
• Grasshopper Brownies
• Peppermint Oreo Truffles
• No Bake Mint Chocolate Chip Pie
• Mint Chocolate Poke Cake
• Peppermint Hot Chocolate