Grasshopper Pie

Ready for a blast from the past that still wows every crowd? Grasshopper Pie is that perfect retro dessert that combines the irresistible duo of chocolate and mint into a light-as-air frozen treat. One bite of this cool, minty filling nestled in a chocolate cookie crust will transport you straight to dessert heaven!

The magic of this pie lies in its perfect balance of flavors and textures. The crunchy Oreo crust provides the ideal foundation for the cloud-like filling that’s infused with creme de menthe and creme de cacao. It’s like a mint chocolate chip ice cream elevated to sophisticated dinner party status—with that signature pale green color that makes everyone smile when you bring it to the table.

Ingredients

For the Crust:

• 30 Oreo cookies (60 halves), fillings discarded, cookies crushed fine
• 6 tablespoons unsalted butter, melted

For the Filling:

• 3/4 cup whole milk
• 24 large marshmallows
• 1/4 cup creme de menthe liqueur
• 2 tablespoons white creme de cacao
• 1-2 drops green food coloring, optional
• 1 cup heavy cream

For Garnish:

• Chocolate shavings, optional

Steps

1. Preheat the oven to 425°F (220°C). Position a rack in the center of the oven to ensure even baking of your crust.
2. Make the Oreo cookie crust: In a medium bowl, thoroughly mix crushed Oreo cookie halves and the melted butter until completely combined. Test the mixture by squeezing a small handful in your fist—it should hold together when compressed. If the mixture crumbles apart, add 1 tablespoon of water at a time until it holds together. The proper consistency is crucial for a crust that won’t fall apart when sliced.
3. Transfer the crumb mixture to a 10-inch pie dish. Press firmly into the bottom and up the sides, creating an even layer about 1/4 inch thick. For best results, use the bottom of a measuring cup or glass to tamp down and compact the crust against the pie dish, creating a smooth, even surface.
4. Bake the crust in the preheated oven for 5-10 minutes, just until set and fragrant. Watch carefully as the high sugar content can cause it to burn quickly. Remove from oven and allow to cool completely on a wire rack (about 30-45 minutes). Once cooled to room temperature, place in freezer to chill for at least 15 minutes before filling.
5. Make the marshmallow mixture: In a medium saucepan over medium heat, warm the milk until steaming but not boiling (about 180°F/82°C). You’ll see small bubbles forming around the edges, but don’t let it reach a full boil or the milk may scorch.
6. Add the marshmallows to the hot milk and reduce heat to medium-low. Stir gently with a silicone spatula until the marshmallows have completely melted and no lumps remain, about 3-5 minutes. The mixture should be smooth and slightly thick.
7. Remove the pan from heat and cool to room temperature (about 30 minutes), then transfer to the refrigerator until cool to the touch, approximately 20-30 minutes. For faster cooling, set the pan in an ice water bath, stirring occasionally. This cooling step is critical—if the mixture is too warm when you add the remaining ingredients, the filling may break and separate.
8. Mix in the liquors and whip the heavy cream: Add the creme de menthe and creme de cacao to the cooled marshmallow mixture, and mix well until fully incorporated. Add a drop or two of green food dye if desired for that classic grasshopper look.
9. In a separate chilled bowl, use a hand mixer or stand mixer with the whisk attachment to whip the heavy cream until it forms stiff peaks, about 3-4 minutes. You’ll know it’s ready when the cream holds its shape when the beaters are lifted and the peaks stand straight up without flopping over.
10. Gently fold the whipped cream into the mint-marshmallow mixture in three separate additions. Use a large rubber spatula and a light hand, cutting down through the center and folding up and over. Continue folding and gently mixing until no more streaks of white remain, being careful not to deflate the mixture.
11. Pour the filling into the crust and freeze: Pour the light, airy filling into the chilled crust, creating a slight dome in the center. Freeze for at least 3 hours until firm. If storing longer than 3 hours, cover loosely with foil to prevent freezer burn and absorption of odors.
12. When ready to serve, let the pie stand at room temperature for 5-10 minutes to soften slightly for easier slicing. Serve with a dollop of whipped cream and sprinkle with chocolate shavings, if desired. For clean slices, run your knife under hot water and wipe dry between cuts.

Smart Swaps

• Use chocolate graham crackers instead of Oreos for a less sweet crust
• Substitute non-alcoholic mint extract (1 teaspoon) and chocolate extract (1/2 teaspoon) for the liqueurs to make a family-friendly version
• Try coconut cream instead of heavy cream for a dairy-free alternative (whip while cold)

Make It Diabetes-Friendly

• Replace Oreos with almond flour chocolate cookies made with sugar substitute to reduce carbs by approximately 15g per serving
• Use sugar-free marshmallows (available at specialty stores) to cut approximately 12g of sugar per serving
• Substitute sugar-free mint syrup (2 tablespoons) and unsweetened cocoa powder (1 tablespoon) for the liqueurs
• Serve smaller portions (10 slices instead of 8) and pair with fresh berries to reduce glycemic impact

Pro Tips

• For the most intense mint flavor, use both creme de menthe AND mint extract (1/4 teaspoon)
• Freeze your mixing bowl and beaters for 15 minutes before whipping cream for faster, more stable peaks
• This pie can be made up to 3 days ahead and kept frozen—perfect for entertaining!
• For a more grown-up presentation, garnish with fresh mint leaves and chocolate curls made by running a vegetable peeler along a chocolate bar