Grasshopper pie is a cool and creamy no-bake pie with a fluffy, mint-flavored marshmallow filling set inside a crunchy chocolate crust. My recipe is free from gelatin and alcohol. It’s a favorite Easter dessert that everyone can enjoy.
This recipe combines the flavors of my mint chocolate brownies with the make-ahead convenience of a no-bake chocolate pie. There are only 30 minutes of prep!
Creamy and Classic Grasshopper Pie
Mint and chocolate are a match made in heaven in my book, which is why I’ve always loved grasshopper pie. I can’t believe how long it’s taken to get this recipe on my site. Its soft, light green color and fresh minty flavor always brighten up a dessert table next. This no-bake pie has a crunchy Oreo crust layered with chocolate ganache and a creamy whipped marshmallow filling, flavored with peppermint.
Reasons to Love This Grasshopper Pie Recipe
- No baking. Grasshopper pie is one of my favorite desserts to make for Easter. Since there’s no baking, it’s perfect to make ahead since it can chill in the fridge until you’re ready to eat it.
- Gelatin-free. This recipe uses marshmallow fluff in place of the gelatin that’s often used to stabilize the filling. It’s thick and fluffy, like the filling in my favorite chocolate marshmallow pie.
- Alcohol-free. This booze-free recipe is my “family-friendly” take on traditional grasshopper pie (see below). Of course, you can still add it in if you’d like, but my recipe uses peppermint extract for a version that kids and adults can enjoy.
Why Is It Called Grasshopper Pie?
Grasshopper pie is inspired by the 1920s grasshopper cocktail, which contained crème de cacao, crème de menthe, and cream. Traditional grasshopper pie recipes take those alcoholic ingredients and fold them into a fluffy marshmallow filling in a chocolate cookie crust. It’s a classic no-bake dessert that’s especially popular at Easter!
For my version, I wanted an alcohol-free dessert that the whole family could enjoy. That being said, I include tips on how to add the booze back in if you’d like to make a pie that’s closer to the original. More on this later.
Recipe Ingredient Notes
The minty flavors and silky texture in a grasshopper pie always remind me a little of a McDonald’s Shamrock Shake. This recipe relies on a handful of key ingredients to create the fluffy, mint-flavored marshmallow pie and crispy chocolate cookie crust.
I’ve included my notes here, and you’ll find the printable recipe with the full amounts in the recipe card after the post.
- Crust – I like to use my homemade Oreo pie crust made from Oreo crumbs and melted butter, to really drive home the chocolate flavor. Any ready-to-eat crust, like a chocolate or regular graham cracker crust, works well in this recipe.
- Chocolate Bars – You’ll melt the chocolate with heavy cream to make a quick homemade chocolate ganache for the pie filling. I recommend a high-quality semisweet dark chocolate bar. Chopped chocolate melts much more smoothly than chocolate chips.
- Heavy Cream – Full-fat heavy cream is best, divided for the ganache and the whipped filling.
- Marshmallow Cream – Also known as marshmallow fluff, I prefer to use Jet-Puffed
- Cream Cheese – Full-fat cream cheese (the kind that comes in bricks), softened to room temperature.
- Peppermint Extract – You’ll find peppermint extract and mint extract in the baking or spice aisle alongside the other flavoring extracts. Be sure to choose peppermint extract, as mint extract has a spearmint-like flavor.
- Green Food Coloring – I always use gel food dyes like the kind from Wilton or AmeriColor, as they’re super potent and a little goes a long way. In this case, you can use regular food coloring if needed.
- Whipped Cream – I include my easy whipped cream recipe for the pie topping, plus crushed Oreo cookies for garnish. You could use store-bought whipped cream or Cool Whip in place of the homemade option.
Step-by-Step Instructions
This no-bake grasshopper pie comes together in layers, and each one is very easy. Follow the steps below. Scroll down to the recipe card for the printable instructions.
Oreo Crust Tip
- Baked Crusts: If you was a stronger, more stable crust, you can bake the crust for 8-10 minutes at 350°F . Cool completely before filling.
- Adjust the consistency of the crust. After combining the crushed cookies with melted butter for the crust, if the mixture still seems a bit dry and hard to pack, add an extra tablespoon of melted butter. If you’d like a more stable crust, you can also blind bake the crust at 350°F for 8-10 minutes. Cool the crust completely before adding the filling.
- Prepare the crust. Start by grinding up the cookies for the crust (you don’t need to remove the filling). You can do this in a food processor, or the old-fashioned way with a rolling pin. Next, stir the cookie crumbs with melted butter until they’re well-coated. Press the mixture firmly into a pie plate and chill the crust in the fridge while you prepare the ganache.
- Melt the chocolate. Heat ¼ cup of heavy whipping cream until it’s simmering (do not boil). Then, pour the hot cream over the chopped chocolate in a heat-proof bowl. Cover and let that sit for a minute, then whisk until it’s smooth and melted. Pour the ganache into the prepared crust and return it to the fridge for another 15-20 minutes.
- Make the filling. Start by beating heavy cream in a chilled bowl until stiff peaks form. This can take up to 6 minutes in some mixers. In a separate bowl, beat cream cheese with marshmallow cream, vanilla, peppermint extract, and drops of green food coloring. Fold the whipped cream into the cream cheese mixture.
- Assemble the pie. Now, spread the green whipped filling over the ganache in your prepared crust. Chill the pie in the fridge for at least 4 hours. When you’re ready to serve, prepare a batch of homemade whipped cream for the topping and garnish the pie with more crushed cookies.
Add Crème de Menthe
For an adult version, substitute 2-3 tablespoons of crème de menthe in place of the mint extract. In this case, you may also want to add in 1 tablespoon of corn starch to help stabilize the filling, as the additional liquid makes the filling slightly looser.
Recipe Tips
- Make sure to fully melt the chocolate. If the ganache isn’t fully smooth after whisking the hot cream with chopped chocolate, pop the bowl into the microwave for 10 seconds and whisk again.
- If you don’t have marshmallow cream, you can substitute marshmallows instead. In this case, you’ll need to melt 20 or so large marshmallows with 2-3 tablespoons of milk. Let that cool slightly before whipping it with the cream cheese. The pie’s texture may not be as smooth as when using the marshmallow fluff, but it’ll still taste delicious.
- Gently fold the whipped cream into the marshmallow mixture. Mix only until it’s JUST combined so you don’t deflate the cream.
- Adapt the mint flavor. Once you’ve folded the whipped cream into the marshmallow filling, taste and adjust with more peppermint extract if you’d like a stronger flavor.
- For more chocolate flavor, fold ~2 ounces of chopped chocolate or mini chocolate chips into the marshmallow filling before you add it to the crust. Note that the chocolate chunks will make the pie slightly more tricky to cut.
How to Store
- Refrigerate. Keep your grasshopper pie refrigerated until you’re ready to serve. It’s best enjoyed within 24-48 hours. The whipped cream in the pie filling softens with time, so the quality of the pie decreases the longer it sits.
- Freezing: Since the marshmallow creme will not fully freeze, it’s not recommended to freeze this dessert.
More No-Bake Desserts
Grasshopper Pie
- Prep Time: 30 minutes
- Chilling Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 1 9″ pie or 8 slices
- Category: Pies
- Method: No-Bake
- Cuisine: American
Description
Grasshopper pie is an easy no-bake dessert with a fluffy, mint-flavored marshmallow filling and a crunchy chocolate crust. Make this alcohol-free version for a cool spring dessert that everyone can enjoy!
Ingredients
For the Crust
- 24 Oreo cookies
- 4–5 tablespoons unsalted butter, melted
For the Filling
- 2 ounces semi-sweet dark chocolate bar, finely chopped
- 1 3/4 cups (413ml) heavy whipping cream, divided
- 1 (7-ounce) container marshmallow cream
- 8 ounces (226g) full-fat cream cheese, at room temperature
- 1 teaspoon (5ml) vanilla extract
- 1/2 teaspoon peppermint extract
- 1–3 drops green food coloring
For the Topping
- 1 cup (236ml) heavy whipping cream
- 3 tablespoons (24g) powdered sugar
- 2–3 Oreos, crushed whipped cream for garnish
Instructions
Make the crust:
- Grind the cookies into a fine crumb using a food processor or blender (no need to remove the crust).
- In a small bowl, melt 4 tablespoons of butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. If the cookie crumbs still seem dry and hard to pack together, add an additional tablespoon of melted butter. Press the crust mixture tightly into a 9-inch pie plate. Place the crust in the fridge or freezer, for about 15 minutes.
- In a microwave-safe measuring cup, heat ¼ cup of the heavy whipping cream until it comes to a simmer, about 20-40 seconds in the microwave, do not boil. Place the chopped chocolate in a heat-proof bowl then pour the hot cream over the chopped chocolate and cover with plastic wrap or a dish towel. Let it sit for 1 minute before whisking until the chocolate fully melts and the mixture is smooth. If the chocolate isn’t smooth after whisking well, put it in the microwave for 10 seconds and then whisk it together. Pour into the pie crust and place in the fridge for 15-20 minutes, until semi-firm.
For the filling
- Prepare the whipped cream first. Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl and using the whisk attachment and beat at a high speed until stiff peaks form (around 4-6 minutes). If needed, transfer to a separate bowl and set aside.
- In a medium bowl, beat together the cream cheese, marshmallow cream, vanilla extract, peppermint mint extract, and green food coloring until smooth and well combined. Add in the whipped cream and fold with a silicone spatula until just combined. Taste and adjust peppermint extract, adding in a few more drops for a stronger mint flavor if desired. Spread evenly in the prepared crust. Refrigerate for 4-6 hours, add the topping before serving.
For the topping:
- Prepare a second batch of whipped cream as instructed above. This time, beat heavy cream in a chilled bowl on medium-high speed until soft peaks form, then slowly add the powdered sugar and beat on high speed until you reach stiff peaks. Garnish the pie with the prepared whipped cream and additional crushed Oreos.
Notes
- Preparing and storing: This pie is best when eaten within 24 hours. Because of the amount of whipped cream in the filling, it will start to soften over time, decreasing in quality after 48 hours.
Since the marshmallow creme will not fully freeze, it’s not recommended to freeze this dessert. - Baked Crusts: If you want a stronger, more stable crust, you can bake the crust for 8-10 minutes at 350°F . Cool completely before filling.
- Dark chocolate: anything 60% or above works great
- Topping: Feel free to skip the homemade whipped cream topping and use something already prepared
Nutrition
- Serving Size: 1 Slice
- Calories: 627
- Sugar: 28 g
- Sodium: 189.3 mg
- Fat: 50.1 g
- Carbohydrates: 41.6 g
- Fiber: 0.5 g
- Protein: 5.4 g
- Cholesterol: 136.5 mg
