This fun and easy Grasshopper Pie recipe is a delicious mix of chocolate and mint flavors! A creamy, mint-y, creme de menthe pie filling is layered into a crunchy Oreo cookie crust for an unbeatable combo. And the pastel green color really pops, perfect for celebrations!
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Why We Love This Grasshopper Pie Recipe
Chocolate and mint is a winning combination! This creamy and decadent pie is sure to be a hit at your next party, so make one for yourself and see!
- Creamy. Heavy cream and cream cheese create a rich yet light base with tons of flavor.
- Boozy. Crème de Menthe Liqueur and Crème de Cacao Liqueur add tons of buzzy flavor. This one’s just for the adults!
- Chocolatey. The Oreo cookie crust enhances the overall chocolatey flavor of this pie.
Variations on Chocolate Mint Pie
Grasshopper pie is also commonly made as an ice cream pie, so if you’re short on time, skip making the filling and instead fill the crust with scoops of mint chocolate chip ice cream!
It’s also easy to change up the flavor of the filling by using different flavored liqueurs. Try a plain Oreo crust with crème de mûre (blackberry), crème de cassis (black currant), crème de banane (banana), chambord (raspberry), or Kahlúa (coffee) instead of crème de menthe. You could also try Irish cream! All of these flavors pair beautifully with crème de cacao!
How to Store
Store leftover grasshopper pie in an airtight container in the refrigerator for up to 10 days. Enjoy chilled.
How to Freeze
Freeze this mint and chocolate pie whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before serving.
Serving Suggestions
Serve this grasshopper pie topped with whipped cream and crushed Oreo cookies (pictured), or try vanilla frosting or chocolate buttercream. If you’re feeling festive, serve it with some green milk or a peppermint mudslide!
The mint chocolate pie consists of a chocolate crust with a creamy, mint-flavored center and whipped cream on top.
The crème de menthe adds a green color to this flavorful dessert, which is where the name comes from since it resembles a green grasshopper.
This pie is named after the grasshopper cocktail, a chocolate-mint drink that originated in New Orleans.
More Mint Chocolate Desserts To Try
- Mint Chocolate Swiss Roll
- Mint Chocolate Ice Cream Pie
- Peppermint Cheesecake Brownies
- Chocolate Mint Cookies
- Chocolate Peppermint Cookies
- White Chocolate Christmas Bark
Grasshopper Pie Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
For the Crust
- 30 mint Oreo sandwich cookies 339 grams
- 4 tablespoons unsalted butter 57 grams, melted (½ stick)
- ⅛ teaspoon kosher salt
For the Filling
- 1½ cups heavy whipping cream 341 grams
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- 1⅓ cups powdered sugar 151 grams
- ¼ cup Crème de Menthe liqueur 57 grams (preferably the green colored kind)
- 3 tablespoons Crème de Cacao liqueur 43 grams
- 1-2 drops green food coloring
For the Topping
- 1 cup heavy cream 227 grams
- 3 tablespoons powdered sugar 21 grams
- 1 teaspoon pure vanilla extract 4 grams
- 2 tablespoons chopped mint Oreo sandwich cookies 17 grams (from about 2 cookies)
Instructions
- Preheat oven to 350°F.
- Add the Oreo cookies to the bowl of a food processor and process until they become fine crumbs. Pour into a bowl and stir in the butter and pinch of salt.30 mint Oreo sandwich cookies, 4 tablespoons unsalted butter, ⅛ teaspoon kosher salt
- Using medium pressure, press the crust into the bottom and sides of a 9- or 10-inch pie dish. Use your hand or the back of a measuring cup to form one even layer.
- Bake for 10 minutes. Set on a wire rack to cool completely while you make the filling.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the 1½ cups of cream to stiff peaks. Transfer from the mixer bowl into a medium bowl and place in the fridge to chill while you prepare the rest of the filling.1½ cups heavy whipping cream
- In the mixer bowl (no need to clean it) beat the cream cheese on medium-high speed until smooth. Scrape down the sides and bottom of the bowl as needed.16 ounces cream cheese
- With the mixer off, add in the powdered sugar. Mix on low speed until combined. Increase to medium-high speed and mix until completely smooth. Scrape down the sides as needed. If there are any lumps of cream cheese, keep mixing!1⅓ cups powdered sugar
- Add in the Crème De Menthe, Crème De Cacao, and food coloring. Mix on medium until combined.¼ cup Crème de Menthe liqueur, 3 tablespoons Crème de Cacao liqueur, 1-2 drops green food coloring
- With a rubber spatula, gently fold in the whipped cream until combined.
- Scoop the filling into the crust and smooth it into an even layer.
- Cover and refrigerate for at least 4 hours.
- When ready to serve, beat the remaining heavy cream, powdered sugar, and vanilla until stiff peaks form. Spoon or pipe the cream onto the pie. Top with crushed cookies. Serve and enjoy.1 cup heavy cream, 3 tablespoons powdered sugar, 1 teaspoon pure vanilla extract, 2 tablespoons chopped mint Oreo sandwich cookies
Video
Becky’s Tips
- You can use regular or mint sandwich cookies.
- Make sure to get the cream cheese completely smooth. Once you add the green crème de menthe and food coloring, any cream cheese bits will become visible in the finished pie.
- If you are using white crème de menthe, add a few extra drops of green food coloring.
- If you can’t find crème de menthe, you can use peppermint schnapps and food coloring instead!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Grasshopper Pie Step by Step
Make the Crust: Preheat your oven to 350°F. Add the 30 mint Oreo sandwich cookies to the bowl of a food processor and process until they become fine crumbs. Pour into a bowl and stir in 4 tablespoons of unsalted butter and ⅛ teaspoon of kosher salt.
Shape the Crust: Using medium pressure, press the crust into the bottom and sides of a 9- or 10-inch pie dish. Use your hand or the back of a measuring cup to form one even layer.
Bake the Crust: Bake for 10 minutes. Set on a wire rack to cool completely while you make the filling.
Whip the Cream: In the bowl of a stand mixer fitted with a whisk attachment, whip 1½ cups of heavy whipping cream to stiff peaks. Transfer from the mixer bowl into a medium bowl and place in the fridge to chill while you prepare the rest of the filling.
Beat the Cream Cheese: In the mixer bowl (no need to clean it) beat 16 ounces (2 bricks) of cream cheese on medium-high speed until smooth. Scrape down the sides and bottom of the bowl as needed.
Make the Filling: With the mixer off, add in 1⅓ cups of powdered sugar. Mix on low speed until combined. Increase to medium-high speed and mix until completely smooth. Scrape down the sides as needed. If there are any lumps of cream cheese, keep mixing! Add in ¼ cup of Crème De Menthe, 3 tablespoons of Crème De Cacao, and 1-2 drops of green food coloring. Mix on medium until combined.
Fill and Chill: With a rubber spatula, gently fold in the whipped cream until combined. Scoop the filling into the crust and smooth it into an even layer. Cover and refrigerate for at least 4 hours.
Top and Serve: When ready to serve, beat the remaining 1 cup of heavy cream, 3 tablespoons of powdered sugar, and 1 teaspoon of pure vanilla extract until stiff peaks form. Spoon or pipe the cream onto the pie. Top with 2 tablespoons of chopped mint Oreo sandwich cookies. Serve and enjoy.
