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Grasshopper Pie

This decadent, vintage mint chocolate Grasshopper Pie comes together easily with just 5 simple ingredients!  It has a cool, creamy minty pie filling made with creme de menthe and marshmallow fluff with a homemade chocolate Oreo crust and cookie crumbles on top! 
Prep Time30 minutes
Course: Dessert
Keyword: chocolate, christmas, creme de menthe, mint, Oreos, pie, st. patrick's day
Servings: 8 Servings
Calories:
Author: Kim Lange

Ingredients

Chocolate Crust or Store-bought Oreo Crust

  • 25 Oreo sandwich cookies including cream frosting inside cookies
  • 5 Tablespoons unsalted butter melted

Creamy Mint Pie Filling

  • 1 7 ounce container marshmallow fluff
  • 2 cups heavy whipping cream
  • ¼ cup creme de menthe liqueur
  • Extra crushed Oreos for topping

Instructions

Chocolate Crust or Store-bought Oreo Crust

  • Place the Oreo cookies with cream filling in a food processor, pulsing into crumbs. 
  • In a large mixing bowl, add the cookie crumbs and melted butter and stir to combine.
  • Place the crumbs in a 9-inch pie dish, and use the bottom of a ramekin or heavy glass to press the crumbs in an even layer and up the sides.
  • Place the pie dish in the refrigerator or freezer until you’re ready to add the filling.

Creamy Mint Pie Filling

  • In a large bowl, beat the heavy whipping cream on medium speed until stiff peaks form, about 4 to 6 minutes. Set aside.
  • In a separate large bowl, beat together the marshmallow crème and crème de menthe until well combined. Fold in the whipped cream.
  • Pour the filling into the prepared pie crust, and refrigerate for 4 to 6 hours or freeze for 3 to 4 hours. Garnish with additional crushed cookies or whipped cream if desired.
  • Serve cold, and refrigerate leftovers for up to 3 days.

Notes

  • Optional:  Add a drop or 2 of green food coloring if you want more color to your filling.
  • For non-alcoholic version: Add 1/8 teaspoon creme de methe extract.  There is green and clear extracts for this.  Add green food coloring if desired.