Description
This Grasshopper Pie is a refreshing no-bake dessert featuring a chocolate cookie crust and a fluffy mint-flavored filling made with marshmallow creme, crème de menthe, and crème de cacao liqueurs. It’s topped with crushed cookies and served chilled, making it perfect for mint chocolate lovers who want an easy yet elegant treat.
Ingredients
Crust
- 25 chocolate creme filled cookies (Oreo brand used)
- 5 tablespoons salted butter (melted and cooled slightly)
Filling
- 7 ounces marshmallow creme (also known as marshmallow fluff)
- ¼ cup crème de menthe liqueur
- 2 tablespoons crème de cacao liqueur
- 2 cups heavy cream (well chilled)
- 2-4 drops green gel food coloring (optional, for a darker green colored pie filling)
- 1-2 finely crushed chocolate creme filled cookies (for garnish)
- Whipped cream (for serving, optional)
- Bottled chocolate sauce (for serving, optional)
Instructions
- Prepare the crust: Preheat the oven to 350°F. Pulse the chocolate cookies in a food processor for 1-2 minutes until finely ground. Add the melted butter and pulse again until fully combined and the mixture resembles wet sand.
- Form and bake the crust: Press the chocolate cookie mixture evenly into a 9-inch freezer-safe pie plate, packing it tightly on the bottom and up the sides using the flat bottom of a small glass or measuring cup. Bake the crust for 10 minutes, then remove from the oven and let it cool completely at room temperature.
- Warm marshmallow creme: Place the marshmallow creme in a microwave-safe bowl and heat for 30 seconds to soften, making it easier to stir. Scrape all the creme out of the container.
- Mix liqueurs into creme: Stir in the crème de menthe and crème de cacao liqueurs into the warmed marshmallow creme until smooth and fully incorporated. Set aside.
- Whip the heavy cream: In a large mixing bowl, whip the chilled heavy cream on high speed with a hand mixer for 3-4 minutes until stiff peaks form. Start on low speed and gradually increase to avoid splashing.
- Combine filling: Gently fold the marshmallow creme mixture into the whipped cream along with 2-4 drops of green gel food coloring (if using) until the filling is a uniform light green color and fluffy texture.
- Fill the crust: Spoon the filling into the cooled crust and spread evenly, being careful not to deflate the fluffy mixture.
- Garnish and chill: Sprinkle finely crushed chocolate cookies on top if desired. Freeze the pie for at least 6 hours or overnight until firm enough to slice and serve.
- Serve: Optionally top slices with whipped cream and drizzle with bottled chocolate sauce before serving.
Notes
- Using a freezer-safe pie plate is important to maintain the pie’s structure when freezing.
- Adjust green food coloring drops to achieve your preferred shade of mint green.
- Let the crust cool completely before adding the filling to prevent melting.
- For best results, chill the heavy cream thoroughly before whipping.
- This pie should be stored frozen and thawed slightly before slicing for easier serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
