This Grasshopper Pie is a creamy, minty no-bake dessert with a chocolate cookie crust, creamy mint filling, and whipped cream topping. Make-ahead, freezer-friendly, and perfect for the holidays or any time in between!
Mint chocolate lovers will also enjoy my No Bake Mint Chocolate Bars, this indulgent No Bake Mint Chocolate Cheesecake, or these fudgy Mint Chocolate No-Bake Cookies!
Grasshopper Pie is traditionally a minty marshmallowy pie made with Creme de Menthe and served frozen.
My version, I guess, isn’t all that traditional, but it is minty and marshmallowy (I love the texture the marshmallow gives!), and though you can definitely serve it frozen, I prefer it well chilled!
This version is completely no-bake, which means you can make it ahead for Christmas dinner, St. Patrick’s Day, or a summer cookout. It sets beautifully in the fridge, freezes like a dream, and slices cleanly for serving.
The filling is light and creamy from the marshmallows and whipped cream, while the chocolate pie crust gives that rich crunch to balance the mint.
Grasshopper Pie Ingredients:
- Chocolate cookie crumbs: Store-bought chocolate baking crumbs are easiest, but you can crush chocolate graham crackers or Oreos (filling included).
- Butter: Melted butter binds the crumbs into a firm crust.
- Cream cheese: Use block-style cream cheese for the smoothest filling. Light or regular both work, but full-fat gives a richer texture.
- Powdered sugar: Sweetens the filling while keeping it smooth.
- Mint extract: You can definitely substitute Creme de Menthe for the mint extract; it’s just not something I usually have on hand.
- Vanilla extract: Balances the mint flavor and adds depth.
- Green food coloring (optional): For that classic pastel mint look. Skip it if you want a natural, creamy white pie.
- Marshmallows: Melted marshmallows add marshmallow flavor and help the pie hold its shape!
- Heavy whipping cream: Whipped until stiff peaks, this makes the filling light and airy. It should be 30-35% fat content and chilled for best results!
- Garnish: Whipped cream, chocolate shavings, or crushed Oreos make the pie look extra festive.
How to make this easy Grasshopper Pie recipe:
This no-bake dessert is the definition of low-maintenance! Make sure you check the recipe card for the full list of instructions.
- Mix cookie crumbs and melted butter.
- Beat cream cheese with sugar, mint, vanilla, and optional food coloring until smooth.
- Combine marshmallows with cream and butter, microwave until melted, and stir until smooth.
- Blend the marshmallow mixture into the cream cheese mixture until fully incorporated.
- Beat heavy cream to stiff peaks and fold gently into the filling.
- Pour into crust and refrigerate until set. Garnish before serving.
Tips for the creamiest Grasshopper Pie:
- Mix: You really need an electric mixer to beat the filling until fluffy; otherwise, it won’t set properly. Remember to whip it until thick and fluffy!
- Chill: Chill the mixing bowl and beaters before whipping cream. It whips faster and holds peaks better.
- Make it neat: For neat slices, refrigerate overnight and use a sharp knife dipped in hot water for cutting.
How to store Grasshopper Pie:
You can store this pie in the fridge up to 1 week (provided your cream was as fresh as possible when you got it).
You can store this pie in the freezer up to 3 months. Then, you can serve frozen or thaw briefly on the counter or in the fridge overnight. It’s perfect, half frozen as well!
Grasshopper Pie
written by Ashley Fehr
Ingredients
Crust
- 2¼ cup chocolate cookie crumbs
- ½ cup melted butter
Grasshopper Pie
- 2 packages light cream cheese, (16oz or 500 grams total), room temperature
- 1¼ cup powdered sugar
- 1½ teaspoons mint extract
- 1 teaspoon vanilla
- green food coloring, optional
- 15 large marshmallows, (105 grams)
- 1½ cups + 2 tablespoons heavy whipping cream, (cold) divided
- 2 tablespoons unsalted butter
- whipped cream and chocolate shavings or Oreo crumbs for garnish
Instructions
Crust
- In a large bowl, stir together chocolate crumbs and melted butter. Press firmly into a 9" pie plate and set aside.
Grasshopper Pie
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar, mint extract, vanilla, and green food coloring if using and beat until smooth.
- In a separate, lightly greased large bowl, combine marshmallows, 2 tablespoons cream and butter. Microwave on high for 45 seconds and stir to melt. If needed, microwave another 30-40 seconds and stir until smooth.
- Add the marshmallows to the cream cheese mixture and beat on low speed until completely combined.
- In a separate large bowl, beat the remaining 1¼ cup cream with an electric mixer on high speed until stiff peaks form. Add it to the cream cheese mixture and beat on low speed to combine without deflating.
- Pour into prepared crust and refrigerate at least 6 hours, or freeze if desired until firm. Serve with whipped cream and chocolate shavings or crushed Oreos as desired.
Video
Notes
- Chocolate cookie crumbs: I use pre-crushed chocolate baking crumbs but you can use any firm chocolate cookie and crush them. You can also use chocolate graham crumbs or whole Oreos, crushed — no need to remove the filling. You’ll need about 30.
- Marshmallows: you can swap for mini marshmallows, just be sure to use the same weight.
- Mint: taste before you pour the filling into the crust and add more mint extract if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebelVariations and Substitutions
- Peppermint pie: Use peppermint extract instead of mint and top with crushed candy canes.
- Mini pies: Press crust into muffin tins for individual Grasshopper Pies. Great for parties!
Make-ahead option:
This is a true make-ahead dessert. Assemble the pie a day or two before serving and keep it refrigerated until needed.
You can also freeze the pie (without garnishes), then thaw for 10-15 minutes and decorate just before serving.
Deborah says
My sister tried to make this, and it turned out to be a strange texture. It was very rubbery. Maybe we did something wrong, but it did not turn out well for us.
The Recipe Rebel says
I’m sorry to hear that Deborah, I don’t even know how it’s possible to get a result like that.
Guillaume says
I’ve never heard about Grasshopper Pie before ! (i’m from france) But it seems super fun ! I’m gonna make it for sure !
Ashley Fehr says
I’d love to hear how you like it!
Lorraine Pennell says
Omit the powdered sugar. Why would you put sugar in marshmallows? Just no.
Ashley Fehr says
You’re free to do whatever you want, and make it however you enjoy itt
linn k. says
no live grasshoppers ever an ingredient…grasshopper pie looks like a grasshopper cocktail; creme de menthe, creme de cacao, and light cream. it’s a light frosty green.
Ashley Fehr says
Very interesting!