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Our easy Grasshopper Pie tastes like springtime. It’s super light and fluffy with a clean, bright flavor that’s fresh and minty! This super simple pie recipe requires no rolling, cooking or fussy steps. It’s great for grownup summer parties, St. Patrick’s Day and Easter celebrations.
What is Grasshopper Pie?
Grasshopper Pie is a no-bake springtime dessert with a mousse-like filling made by folding whipped cream into cream cheese or melted marshmallows. The crust is typically made with crushed chocolate sandwich cookies mixed with butter.
The original Grasshopper Pie was inspired by the cocktail with the same name which is made with green crème de menthe, clear crème de cacao, heavy cream and ice. The mixture is vigorously shaken together then strained into a chilled glass. The Grasshopper cocktail is sometimes garnished with shaved chocolate or nutmeg.
Ingredients Overview
For the Oreo cookie crust:
- chocolate sandwich cookies like Oreos (regular Oreos not double stuf or chocolate mint)
- powdered sugar
- melted unsalted butter
For the filling:
- powdered sugar
- room temperature cream cheese
- heavy cream
- green crème de menthe liqueur (if using clear crème de menthe add green food coloring)
- white crème de cacao liqueur
Optional Topping:
- powdered sugar
- vanilla extract
- heavy whipping cream
- crushed cookies for sprinkling on top
Scroll to the bottom of this post for the full printable recipe card
How to make Grasshopper Pie
To prepare the chocolate cookie crust:
Preheat the oven to 350 degrees F. Pour the cookies and powdered sugar in the bowl of a food processor. Pulse until the cookies are fine even crumbs. Add the melted butter and process again until the mixture is evenly moistened and resembles wet sand.
Using the bottom of a dry measuring cup press the cookie crumbs into the bottom and slightly up the sides of a pie dish. Bake until set and fragrant, about 10 minutes. Remove to a wire rack to cool completely before filling.
Optional: You can skip baking the cookie crust if desired or use a store-bought crust. Personally I prefer to bake the crust as it holds together better. However, if you choose not to bake the crust simply refrigerate until the butter is firmly set.
Prepare the filling:
Using a stand or electric mixer combine the powdered sugar, cream cheese, 3 tablespoons of heavy cream, creme de menthe and creme de cacao on low speed until combined. Increase the speed to medium-high and whip until fluffy, about 1 minute.
In a separate medium chilled bowl beat the remaining heavy cream until stiff peaks form. Gently fold half the whipped cream into the cream cheese mixture. Add the remaining whipped cream and fold until no white streaks remain. Spoon the filling into the prepared cool crust and spread into an even layer. Refrigerate until set, about 2 hours.
For the optional topping:
In a medium chilled bowl combine the powdered sugar, vanilla and heavy cream. Using an electric mixer blend on medium-low speed until foamy. Increase the speed to high and whip until silky stiff peaks form. Spread, pipe or dollop the whipped cream over the pie filling. Sprinkle crushed cookies over the top.
Refrigerate or serve immediately.
Scroll to the bottom of this post for the full printable recipe card
Grasshopper Pie Recipe
Just like the cocktail, Grasshopper Pie contains two kinds of liqueur so it’s not kid-friendly or for those that don’t imbibe.
If you want to make it without liqueur you’ll need to add mint extract or peppermint extract and green food color. It won’t be the same but may make the family happy.
Which is better? Grasshopper Pie with marshmallows or cream cheese
Years ago I used to make Grasshopper Pie with butter, marshmallows and half and half. We honestly prefer this version with cream cheese because it has a fresher flavor closer to the cocktail.
Also, the filling has a mousse-like quality that simply melts in your mouth. Finally this pie is not overly sweet which is another thing we love about it. It has plenty of chocolate mint flavor that’s perfectly balanced.
Storing and freezing Grasshopper Pie
Store leftover pie in the refrigerator for up to 5 days. You can also freeze this pie well sealed in an airtight container. If planning to freeze the entire pie, we recommend waiting to add the whipped cream topping and cookie crumbs until ready to serve.
Frozen slices of Grasshopper Pie can be thawed at room temperature for about 30 minutes before serving.
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Grasshopper Pie
Ingredients
For the Crust:
- 16 chocolate sandwich cookies (like Oreos)
- 1 tablespoon powdered sugar
- 4 tablespoons unsalted butter melted
For the Filling:
- ¾ cup powdered sugar (3oz or 90g)
- 12 ounces cream cheese room temperature
- 1 cup heavy cream (8oz) divided
- ¼ cup creme de menthe liqueur (2oz)
- ¼ cup creme de cacao liqueur (2oz)
For the (optional) Topping:
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup heavy cream (4oz)
- additional crushed cookies for sprinkling on top
Instructions
- Place a medium mixing bowl and beaters in the freezer to chill while preparing the crust and filling.
To prepare the crust:
- Preheat the oven to 350°F. Pour the cookies and powdered sugar into the bowl of a food processor. Pulse until the mixture is fine even crumbs. Add the melted butter and process again until the mixture is evenly moistened and resembles wet sand.
- Transfer the crust mixture to a 9-inch pie pan. Using the bottom of a dry measuring cup firmly press the crumbs into the bottom and up the sides of the pan. Bake until set and fragrant, about 10 minutes. Remove to a wire rack to cool completely before filling. The crust can be made 24 in advance and refrigerated until needed.
To prepare the filling:
- Using a stand mixer fitted with the whisk attachment combine the powdered sugar, cream cheese, 3 tablespoons of heavy cream (reserve remainder for the next step), creme de menthe and creme de cacao on low speed until combined. Increase speed to medium-high and whip until fluffy, about 1 minute.
- In a chilled mixing bowl whip the remaining heavy cream on medium-low until foamy. Increase the speed to high and whip the cream until stiff peaks form. Gently fold half the whipped cream into the cream cheese taking care not to deflate the airy mixture. Add all remaining whipped cream and fold until no white streaks remain. Spoon the filling into the prepared, cool crust and spread to an even layer. Refrigerate until set, about 2 hours.
Prepare the topping:
- In a chilled medium mixing bowl combine the powdered sugar, vanilla and heavy cream. Using an electric mixer blend on medium-low speed until foamy. Increase the speed to high and whip until silky stiff peaks form. Spread, pipe or dollop the whipped cream over the pie filling. Sprinkle crushed cookies over the top to decorate. Refrigerate or serve immediately.
Recipe Notes
- Refrigerate leftovers.
- The pie can also be frozen for up to two months
Nutrition
More mint favorites
If you love the flavor of crème de menthe be sure to try it poured over vanilla ice cream. That was my mom’s favorite simple after dinner dessert.
Our Chocolate Mint Ice Cream is deliciously minty and made without alcohol so it’s super kid friendly!
Chocolate Mint Cookies are another favorite along with these homemade Thin Mint Cookies. Finally, don’t miss these Mint Brownies with the luscious chocolate topping. So good!
Originally published April 2011, updated March 2023
A SPICY PERSPECTIVE
LOVE that color! This is one of hubby's favorites. I'll have to surprise him with it.
Sarah @ The Smart Kitchen
You're so fancy! Grasshopper is one of my favorite frozen yogurt flavors…wonder if it translates to pie?