Grasshopper Pie (with Homemade Chocolate Cookie Crust)
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.
Servings 8 people
Calories 420kcal
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.
Video
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.
Nutrition
Serving: 1slice | Calories: 420kcal | Carbohydrates: 45g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 55mg | Sodium: 220mg | Potassium: 150mg | Fiber: 1.5g | Sugar: 34g | Vitamin A: 300IU | Vitamin C: 0.5mg | Calcium: 70mg | Iron: 1.2mg
