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!
Course: Dessert
Keyword: chocolate, christmas, creme de menthe, mint, Oreos, pie, st. patrick's day
Servings: 8 Servings
Calories:
Author: Kim Lange
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
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.
- 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.