This easy Grasshopper Pie recipe is a simple, no bake dessert for Christmas or any time! It’s made with a few simple ingredients, make ahead and freezer friendly!
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Mint and chocolate, you guys. Is there a better combo this time of year?
I’m not a fan of overly rich desserts, and I love the way the coolness of the mint cuts through the intensity of the chocolate. It’s a match made in heaven if you ask me!
Because Canadian Thanksgiving is early in October, we have been in full on Christmas mode for some time now. Our tree is up, the lights are twinkling, and the fire is in the fire place. Bring on all the holiday treats!
But I mean — who needs to use Christmas as an excuse to enjoy a no bake mint chocolate delight like this Grasshopper Pie?
What on Earth is Grasshopper Pie?
I’m honestly not sure how Grasshopper Pie got its name. You’ve got to wonder, right?
I happen to think grasshoppers are pretty disgusting, but thankfully no grasshoppers made it anywhere this Grasshopper Pie 😉
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 slightly marshmallowy (I love the texture the marshmallow gives!), and though you can definitely serve it frozen, I prefer it well chilled.
How to make Grasshopper Pie:
This no bake pie is easy to make! Simply whip up your cream cheese (make sure it’s room temperature!), then add your whipping cream and beat until fluffy.
Beat in your melted marshmallows and all of your flavors and colors, pour into your crust and chill or freeze before serving.
Here are some extra tips and tidbits:
- I use light cream cheese, but full fat will work just as well!
- Make sure that your cream is heavy or whipping cream — it should be 30-35% fat content and chilled for best results!
- 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!
- You can definitely substitute Creme de Menthe for the mint extract, it’s just not something I usually have on hand.
- I opted to use melted marshmallows in this recipe instead of marshmallow creme. You can absolutely substitute marshmallow creme if you have it on hand and skip the melting. Note that the melted marshmallows and marshmallow creme are sticky. If possible, use greased bowls and spatulas for best results.
How to store Grasshopper Pie:
- Fridge: You can store this pie in the fridge up to 1 week (provided your cream was as fresh as possible when you got it).
- Freezer: 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!
More no bake Christmas treats:
- Fudgy Mint Chocolate No-Bake Cookies
- No-Bake Christmas Tree Cookies
- Easy Mint Chocolate Truffles Recipe + VIDEO
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.
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 Information
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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!