This grasshopper pie pairs cool mint with rich chocolate in a simple no-bake dessert. The filling is smooth and creamy, and a chocolate cookie crust adds texture and flavor—an easy crowd-pleaser for gatherings or warm-weather entertaining.
Easy Grasshopper Pie Recipe
This grasshopper pie comes together in a few straightforward steps and uses only a handful of ingredients. It’s a favorite for family get-togethers when you want dessert without fuss. Being no-bake, it’s also ideal for summer when you don’t want to warm up the kitchen.
You can finish the pie with whipped cream, chocolate shavings, or a fudge drizzle to suit your taste. For other chocolate-forward desserts, consider serving alongside your preferred chocolate cake or lava cake.
Why Is It Called Grasshopper Pie
The name comes from the classic Grasshopper cocktail, a creamy mint-and-chocolate after-dinner drink. Despite the playful name, this pie contains no insects—just refreshing mint and chocolate flavors inspired by that vintage cocktail.
Ingredients You Will Need
For the Crust
- Chocolate sandwich cookies – Crushed to fine crumbs (about 2 cups or 30 cookies).
- Unsalted butter – Melted, to bind the crust (about 6 tablespoons).
For the Filling
- Marshmallows – Melted to create a smooth base (about 10 ounces).
- Milk – Helps melt the marshmallows and loosen the mixture (about 1 cup).
- Heavy whipping cream – Whipped to soft peaks and folded in for a light texture (about 1 cup).
- Crème de menthe liqueur or non-alcoholic flavored syrup – Adds classic mint flavor and a hint of green (about 1/4 cup). A flavored syrup works well if you prefer no alcohol.
Optional Additions
- Crème de cacao (2 tablespoons) or flavored syrup for extra chocolate balance.
- Green food coloring – A few drops for a brighter color, if desired.
- Mint extract – A drop or two if you want a stronger mint flavor.
- Chocolate shavings or whipped cream – For garnish.
Grasshopper Pie Variations
- Chocolate Lover’s Pie: Add a thin layer of melted chocolate on the crust before pouring in the filling.
- Mint-Chocolate Chip: Fold mini chocolate chips or chopped mint chocolates into the filling for extra texture.
- Festive Twist: Use red food coloring and peppermint extract, or sprinkle chopped candy canes on top for a holiday version.
How to Make Grasshopper Pie
Step 1: Pulse the cookies in a food processor to fine crumbs. Combine crumbs with melted butter, press into a 9-inch pie pan, and refrigerate for at least 30 minutes so the crust firms up.
Step 2: In a medium saucepan over low to medium heat, combine marshmallows and milk, stirring until melted and smooth. Remove from heat, cool about 10 minutes, then chill in the refrigerator at least 30 minutes. If the mixture is not cold, the filling won’t set properly.
Step 3: Whip the heavy cream to soft peaks and gently fold it into the chilled marshmallow mixture until combined and airy.
Step 4: Stir in the crème de menthe. If using, add crème de cacao and a few drops of green food coloring. Mix until the filling is smooth and evenly colored.
Step 5: Pour the filling into the chilled crust and spread evenly. Refrigerate the pie at least 4 hours, or until fully set.
Step 6: Before serving, garnish with chocolate curls, chips, or whipped cream as desired. Slice and enjoy.
Tips for Making the Perfect Grasshopper Pie
- Chill the crust: Allow the butter to harden in the fridge so the crust holds together when sliced.
- Whip the cream correctly: Beat heavy cream to soft peaks for the best light texture—don’t overwhip.
- Add mint slowly: Mint extracts and concentrates are strong. Start small and adjust to taste.
- Cool the marshmallow mixture completely: The mixture must be chilled before folding in whipped cream or the filling may become soupy and won’t set.
FAQ’S
Yes. A pre-made chocolate cookie crust saves time and works well.
Keep leftover pie covered in the refrigerator in an airtight container for up to 5 days.
Flavored mint syrup is a good non-alcoholic substitute. Alternatively, a drop or two of mint extract plus green food coloring will give similar flavor and appearance.
Yes. Use gluten-free chocolate cookies for the crust and check other ingredient labels to ensure they are gluten free.
Absolutely. Making it a day or two ahead gives the filling plenty of time to set and often improves the texture.
More Easy Desserts
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Grasshopper Pie
Equipment
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Mixing Bowl
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Saucepan
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Pie Dish
Ingredients
For the Crust
- 30 chocolate cookies
- 6 tablespoon 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 tablespoon white creme de cacao
- chocolate shavings, or chocolate chips
- 2 drop green food coloring
Instructions
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Use a food processor to pulse the cookies into fine crumbs. Mix crumbs with melted butter, press into a 9-inch pie pan, and chill 30 minutes.
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In a saucepan over low-medium heat, combine marshmallows and milk, stirring until melted. Cool 10 minutes, then chill at least 30 minutes until cold.
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Whip the heavy cream to soft peaks, then fold gently into the chilled marshmallow mixture.
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Stir in crème de menthe, and if desired, crème de cacao and green food coloring until smooth.
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Pour filling into the crust, smooth the top, and chill at least 4 hours or until firm.
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Garnish with chocolate curls, chips, or whipped cream before serving.
Notes
- Chill the crust: Let the butter set so the crust slices cleanly.
- Whip cream properly: Stop at soft peaks for the best texture.
- Cool the marshmallow mixture completely: Folding in whipped cream while warm prevents the filling from setting.
Nutrition
Carbohydrates: 69g
Protein: 6g
Fat: 27g
Nutrition information is automatically calculated and should be used as an approximation.