Light, fluffy mint mousse in an Oreo pie crust. Classic Grasshopper Pie is cool and creamy and the perfect spring and summer dessert.
This is going to be your go to dessert this summer!
It’s super easy (the only thing you bake is the crust!) and it’s the perfect cool treat for those hot summer days.
What Is Grasshopper Pie
Grasshopper Pie is a delicious dessert based on the classic Grasshopper cocktail. It’s a creamy, mint chocolate cocktail that’s more dessert than drink.
This grasshopper pie has all the flavors of that cocktail! A chocolate crust and a light and fluffy mint mousse filling.
The classic version of grasshopper pie has alcohol in it but I’ve left it out of this version to make it more kid-friendly. But don’t worry, the instructions for the boozy version is with the recipe, too!
Keep scrolling for ingredient amounts!
- Oreo crumbs – these are for your chocolate crust. Just run Oreos through a food processor to get pretty fine crumbs
- Shortening – you can use butter if you prefer but shortening will hold the shape if the pie crust better than butter
- Marshmallows – the gelatin in marshmallows is what gives the pie it’s airy, fluffy texture
- Half and half
- Mint extract
- Green food coloring
- Cool Whip – this gets folded in to the pie filling to make it even more fluffy
- Chocolate syrup – for drizzling on top, totally optional
How To Make Grasshopper Pie
- Make pie crust. Stir together the Oreo crumbs and melted shortening in a medium bowl. Press the Oreo crumbs into the base and up the sides of a greased pie plate. Bake at 350F for 10-15 minutes, then set aside to cool.
- Make ice bath. Prepare and ice bath by combining cold water and ice in a large bowl.
- Make filling. In a saucepan over low heat, add the marshmallows and half and half. Stir constantly until marshmallows melt. Remove from heat immediately.
- Cool filling. Place the saucepan in the ice bath and stir the melted marshmallows until they reach room temperature, about 3-5 minutes.
- Add remaining ingredients. Add in the mint extract and food coloring, and stir until combined.
- Add Cool Whip. Fold in the thawed Cool Whip into the filling.
- Fill pie crust. Pour the filling into the pre-baked crust, and smooth out the top of the pie with a spatula or wooden spoon.
- Chill. Cover and refrigerate the pie for at least 4 hours.
- Decorate. If desired, garnish with chocolate syrup and chocolate mint cookie crumbs.
Creme de Menthe Pie
- Turn this pie into Creme de Menthe Pie by leaving out the mint extract and adding 2 tablespoons of creme de menthe and 2 tablespoons creme de cacao. Those are liqueurs so they will add alcohol to the pie but it is a very small amount.
- Grasshopper Pie needs to be kept in the fridge. Cover it tightly and it will stay good for up to 5 days.
- You can freeze grasshopper pie for up to 2 months. Make sure to wrap it tightly and thaw before serving.
More Pie Recipes
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For the crust
- 22 whole Oreos, finely chopped or crushed
- 4 tablespoons shortening, melted
For the filling
- 6 cups (10 ounces) Large Marshmallows
- ½ cup half and half
- 1 teaspoon Mint extract
- 1 drop green food coloring (I used Wilton Food Color Gel Kelly Green)
- 1 (8 ounce) container Cool Whip, thawed
- Optional Toppings: Chocolate syrup, crushed chocolate mint cookies
- Preheat the oven to 350°. Stir together the Oreo crumbs and melted shortening in a medium bowl. Grease a 9-inch pie dish with butter or shortening, and press the Oreo crumbs into the base and up the sides. Bake for 10-15 minutes, then set aside to cool.
- Prepare and ice bath by combining cold water and ice in a large bowl or 9x13 baking dish. Set in the freezer or refrigerator until ready to use.
- In a small or medium saucepan over low heat, add the marshmallows and half and half. Stir constantly with a wooden spoon or spatula, to prevent scorching, until the marshmallows have just melted about 10 minutes, then remove from heat immediately.
- Take the ice bath out of the freezer, and place the saucepan in the ice bath, and constantly stir the melted marshmallows until they reach room temperature, about 3-5 minutes. Add in the mint extract and food coloring, and stir until combined.
- Fold in the thawed whipped topping into the saucepan until well mixed. Pour the filling into the pre-baked crust, and smooth out the top of the pie with a spatula or wooden spoon.
- Cover with plastic wrap and refrigerate the pie for at least 4 hours, or until the pie is set and easy to slice. If desired, garnish with chocolate syrup and chocolate mint cookie crumbs.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 205mgCarbohydrates: 46gFiber: 2gSugar: 28gProtein: 2g