Grasshopper Pie
This classic grasshopper pie features a creamy mint-chocolate filling and a homemade chocolate cookie crust. It’s an easy dessert that’s perfect for St. Patrick’s Day, potlucks, and holidays.
If you grew up flipping through church cookbooks or dessert menus from the 1960s and ’70s, chances are you’ve seen (or eaten) a grasshopper pie. It’s cool, minty, lightly chocolatey, and unapologetically retro—in the best possible way.
Grasshopper pie gets its name from the classic grasshopper cocktail, which combines crème de menthe and crème de cacao. The pie version captures those same flavors in a fluffy, mousse-like filling set in a chocolate crust.
Traditionally, it’s tinted green, making it the perfect dessert for Christmas dinner or a St. Patrick’s Day celebration. Serve this pie alongside bourbon glazed corned beef and mashed rutabaga with bacon and cheddar cheese for a complete Irish-inspired meal.
Recipe at a glance
- No-bake filling – Perfect when you don’t want to turn on the oven
- Make-ahead friendly – Ideal for holidays and entertaining
- Cool and refreshing – A great contrast to rich meals
- Easy to customize – Alcoholic or non-alcoholic, your choice
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Ingredients you will need
This version stays true to the classic dessert made with marshmallows and whipped cream, but it’s paired with a homemade chocolate cookie crust for extra flavor and structure. To make this easy grasshopper pie recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Oreo cookies or chocolate sandwich cookies – Create a deep, chocolatey crust that balances the mint flavor
- Mini marshmallows – Melt into a smooth, stable base for the creamy filling
- Heavy whipping cream – Adds lightness and richness
- Crème de menthe & crème de cacao – Classic grasshopper flavor (or see notes for non-alcoholic swaps)
Substitutions and variations
- Non-Alcoholic Grasshopper Pie – Replace the crème de menthe with ½–1 teaspoon mint extract and the crème de cacao with 2 tablespoons chocolate syrup. Start with less mint and add gradually—extract is much more concentrated than liqueur.
- Peppermint vs. Mint Extract – Peppermint is stronger and more assertive than standard mint extract. If using, reduce the amount to ¼–½ teaspoon peppermint extract.
- Different Cookie Crusts – Swap chocolate sandwich cookies for chocolate graham crackers, thin mint cookies, or chocolate wafer cookies for slightly different flavor profiles.
- No-Bake Crust Option – Skip baking the crust entirely and refrigerate it for 30 minutes before filling. This keeps the recipe completely oven-free.
- Extra Chocolate Version – Fold ¼ cup mini chocolate chips or drizzle melted chocolate over the chilled pie before serving for added richness.
How to make grasshopper pie
Step 1: Place the chocolate sandwich cookies in a food processor and pulse until the cookies are fine crumbs. Transfer the oreo cookie crumbs to a bowl and stir in the unsalted melted butter until evenly moistened.
Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate for 30 minutes for a no bake pie, or bake the pie crust at 350°F for 8–10 minutes for a firmer crust. Let the crust cool completely.
Step 3: In a large bowl, beat the heavy cream and powdered sugar with a stand mixer or handheld electric mixer until stiff peaks form. Refrigerate while you prepare the filling.
Step 4: In a medium saucepan over low heat, combine the mini marshmallows and milk. Stir constantly until the marshmallows are fully melted and smooth. Remove from heat and allow to cool slightly.
Step 5: Stir the creme de menthe, creme de cacao, and green food coloring (if using) into the melted marshmallows until well combined.
Step 6: Gently fold the marshmallow mixture into the whipped cream, mixing just until smooth and fluffy.
Step 7: Spoon the minty mousse filling into the prepared crust and smooth the top with a spatula.
Step 8: Refrigerate the pie for at least 4 hours, or until the pie filling is fully set. Top with chocolate shavings or curls just before serving. Slice and serve cold.
Looking for more mint chocolate treats? Check out these mint chocolate trifles.
Serving suggestions
- Garnish with chocolate curls or shavings
- Add a dollop of homemade whipped cream for extra flair
- Serve well-chilled for clean slices and best texture
This pie is especially good after a heavy meal—it’s cool, light, and refreshing without feeling skimpy.
Want other light dessert options? Check out lemon icebox pie or strawberry jello pie.
Storage and make-ahead tips
- Store the pie covered in the refrigerator for up to 3 days
- For the cleanest slices, wipe the knife between cuts
- Not freezer-friendly—the texture is best refrigerated
Grasshopper pie FAQ’s
Yes. You can substitute 1 (8-ounce) container of Cool Whip for the homemade whipped cream. Keep in mind the filling will be slightly sweeter and less airy, but it will still set nicely.
Yes, you can use white crème de cacao with no problem. It has the same chocolate flavor as regular (dark) crème de cacao, just without the brown color. Using white crème de cacao will keep the filling a brighter green instead of slightly muddy, which is actually a plus if you’re making this for St. Patrick’s Day.
Yes. Substitute 1½ cups marshmallow crème for the mini marshmallows and reduce the milk to ¼ cup. Heat gently just until smooth before adding flavorings.
If the filling is too soft, refrigerate it longer—sometimes it just needs more time. If it still hasn’t set after several hours, the marshmallow mixture may have been too warm when folded into the whipped cream, or the whipped cream was under-whipped.
This usually happens if the marshmallow mixture cools too much before being folded in, or if it’s mixed too aggressively. Make sure the marshmallow mixture is warm (not hot) and fold gently.
Yes. The recipe doubles easily and works well in a 9×13-inch dish. Chill time may increase slightly due to the thicker filling.
Use a sharp knife dipped in warm water and wipe it clean between each cut. Serving the pie well-chilled also helps maintain clean edges.
They melt the same way; minis just melt a little faster. One (10 oz) bag mini marshmallows = about 40 regular large marshmallows.
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If you made grasshopper pie, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Grasshopper Pie (with Homemade Chocolate Cookie Crust)
Ingredients
- 24 chocolate sandwich cookies about 2 cups crumbs
- 5 tablespoons unsalted butter melted
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 10 oz bag mini marshmallows
- ½ cup whole milk
- ¼ cup crème de menthe green
- 2 tablespoons crème de cacao
- 3 drops green food coloring optional
- Chocolate shavings curls, or additional crushed cookies, for garnish
Instructions
- Crush the cookies into fine crumbs using a food processor or rolling pin. You should end up with about 2 cups of crumbs.
- Stir the crumbs with the melted butter until evenly moistened.
- Press the crumbs firmly into a 9-inch pie plate or springform pan.
- Chill the crust for 30 minutes or bake at 350°F for 8–10 minutes. Cool completely.
- Beat the heavy cream and powdered sugar together in a chilled bowl until stiff peaks form. Refrigerate while you complete the next step.
- Melt the marshmallows and milk over low heat, stirring constantly. Cool slightly.
- Stir in the crème de menthe, crème de cacao, and food coloring.
- Fold the marshmallow mixture into whipped cream until smooth.
- Spoon the pie filling into the crust and smooth the top.
- Refrigerate the pie for at least 4 hours until set.
- Garnish the top with chocolate shavings, curls, or crushed cookies before serving.
Notes
-
Cool the marshmallow mixture slightly before folding.
It should be warm but not hot. If it’s too hot, it can deflate the whipped cream and affect the final texture. -
Whip the cream to stiff peaks.
Soft peaks won’t hold up as well and may cause the pie to set loosely. -
Bake the crust for cleaner slices.
While chilling works fine, baking the crust for 8–10 minutes helps it stay firmer and less crumbly when slicing. -
Use white crème de cacao for a brighter green color.
It won’t change the flavor, but it keeps the filling from looking muddy—especially nice for St. Patrick’s Day. -
Mint extract is powerful.
If making the non-alcoholic version, start small and add gradually. You can always add more, but you can’t take it out. -
Let the pie chill fully.
Four hours is the minimum, but overnight chilling gives the best texture and cleanest slices. -
For picture-perfect slices:
Dip a sharp knife in warm water and wipe it clean between cuts.
This grasshopper pie is one of those recipes that never fails to get comments. It’s cool, creamy, and just minty enough without overpowering the chocolate. I love that it’s no-bake, easy to make ahead, and always feels a little festive—especially around St. Patrick’s Day. If you’re a fan of mint chocolate desserts, this one’s a keeper.