Can I use different cookies for the crust?

Yes, you absolutely can! While chocolate sandwich cookies are the classic choice, chocolate graham crackers, gluten-free cookies, or even vanilla wafers work well. As long as you crush them finely and mix with melted butter, you can play with your favorites.

Is there a non-alcoholic substitute for crème de menthe?

Definitely. Mint-flavored syrups found in the coffee aisle work just as well and keep things kid-friendly. If you’re missing the distinct color, just add a couple of drops of green food coloring.

Why is my filling too soft or runny?

The filling needs to be properly chilled. Make sure you allow it to set for at least 4 hours—even better if chilled overnight. Also, be sure not to add whipped cream to a warm marshmallow mixture.

Can I make this pie ahead of time?

Absolutely! In fact, Grasshopper Pie is at its best when made a day ahead. The flavors meld beautifully and the filling fully firms up, making it extra easy to slice.

Grasshopper Pie Recipe

Description

Grasshopper Pie is a classic no-bake dessert featuring a crisp chocolate cookie crust and a creamy, minty filling made with marshmallows, crème de menthe, and whipped cream. Light and refreshing, this pie is perfect for entertaining or a festive treat, finished with whipped cream and chocolate shavings for a delightful finish.

Ingredients

Units Scale

For the Crust

30 chocolate cookies (such as Oreos)
6 tablespoons butter, melted

For the Filling

1 cup milk
10 ounces marshmallows
1/4 cup Crème de menthe flavored syrup or liqueur
1 cup heavy whipping cream
Optional: 2 tablespoons white crème de cacao liqueur
Optional: 2 drops green food coloring

For Garnish (Optional)

Whipped cream
Chocolate shavings or chocolate chips

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Instructions

Prepare the Cookie Crust: Use a food processor to finely chop the chocolate cookies into fine crumbs. In a large bowl, mix the crumbs with the melted butter until fully combined. Press the mixture firmly into a 9-inch pie pan to form an even crust. Chill the crust in the refrigerator for at least 30 minutes.
Make the Mint Filling: In a medium saucepan over low to medium heat, combine the marshmallows and milk, stirring constantly until the marshmallows are fully melted. Remove from heat and let the mixture cool for about 10 minutes. Transfer to a mixing bowl and refrigerate until well chilled, about 30 minutes more.
Whip the Cream: In a separate bowl, whip the heavy whipping cream to soft peaks using an electric mixer or whisk.
Combine the Mixtures: Gently fold the whipped cream into the cooled marshmallow mixture until well combined and smooth.
Add Flavors and Color: Stir in the crème de menthe. If desired, also add the crème de cacao and green food coloring for enhanced flavor and a traditional green color. Mix gently until everything is evenly incorporated.
Assemble the Pie: Pour the filling into the prepared chocolate crust, spreading it evenly. Chill the pie in the refrigerator for at least 4 hours, or until firmly set.
Garnish and Serve: Before serving, garnish with whipped cream and chocolate shavings or chips, if desired. Slice and enjoy!

Notes

For a stronger mint flavor, adjust the amount of crème de menthe to taste, but be careful not to overwhelm the balance.
You can make the crust with gluten-free cookies for a gluten-free version.
Chill the crust and filling thoroughly to ensure the pie sets properly.
Use store-bought whipped topping for a shortcut garnish.
Keep pie refrigerated until ready to serve.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 395
Sugar: 29g
Sodium: 215mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 3g
Cholesterol: 63mg