This classic grasshopper pie has a light, mint-chocolate mousse filling set in a homemade chocolate cookie crust. It’s an easy, no-bake-forward dessert that’s ideal for St. Patrick’s Day, potlucks, holidays, or any time you want a cool, refreshing sweet.
If you grew up with church cookbooks or mid-century dessert menus, you’ve probably seen a grasshopper pie. It echoes the flavors of the classic grasshopper cocktail—crème de menthe and crème de cacao—translated into a fluffy, mousse-like pie filling. Traditionally tinted green, it’s festive for holidays and gatherings.
Recipe at a glance
- No-bake filling – Most of the pie sets in the refrigerator, so you can avoid using the oven if you prefer
- Make-ahead friendly – Chill ahead for easy entertaining
- Cool and refreshing – A light finish after heavy meals
- Customizable – Make it alcoholic or non-alcoholic and swap crust cookies as you like
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Ingredients you will need
This version follows the classic marshmallow-and-whipped-cream method and pairs it with a chocolate cookie crust for extra flavor and structure. See the recipe card below for exact quantities.
See the recipe card for full information on ingredients and quantities.
- Chocolate sandwich cookies (such as Oreos) – crushed to make a deep, chocolatey crust
- Mini marshmallows – melted with milk as the base for the filling
- Heavy whipping cream – whipped to stiff peaks for stability and lightness
- Crème de menthe and crème de cacao – the classic flavor combo; see notes for non-alcoholic swaps
Substitutions and variations
- Non-alcoholic: Replace crème de menthe with ½–1 tsp mint extract and crème de cacao with 2 tbsp chocolate syrup. Add extract sparingly—it’s concentrated.
- Peppermint vs. mint extract: Peppermint is stronger—use ¼–½ tsp if substituting.
- Alternate crusts: Try chocolate graham crackers, Thin Mint-style cookies, or chocolate wafers for a different texture and flavor.
- No-bake crust: Press the crumbs into the pan and chill 30 minutes instead of baking to keep the recipe oven-free.
- Extra chocolate: Fold in ¼ cup mini chocolate chips or drizzle melted chocolate over the chilled pie before serving.
How to make grasshopper pie
Step 1: Pulse the chocolate sandwich cookies in a food processor or crush them in a plastic bag until you have fine crumbs. Mix the crumbs with melted unsalted butter until evenly moistened.
Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate or springform pan. Chill 30 minutes for a no-bake option, or bake at 350°F (175°C) for 8–10 minutes for a firmer crust. Cool completely.
Step 3: In a chilled bowl, beat heavy cream with powdered sugar until stiff peaks form. Refrigerate while preparing the marshmallow mixture.
Step 4: In a saucepan over low heat, combine mini marshmallows and milk. Stir constantly until fully melted and smooth. Remove from heat and let cool slightly until warm, not hot.
Step 5: Stir in crème de menthe, crème de cacao, and a few drops of green food coloring if desired. Mix until smooth and evenly colored.
Step 6: Gently fold the warm marshmallow mixture into the whipped cream until the filling is smooth and fluffy. Fold carefully to avoid deflating the whipped cream.
Step 7: Spoon the mint filling into the prepared crust and smooth the top with a spatula.
Step 8: Refrigerate at least 4 hours or overnight until set. Just before serving, garnish with chocolate shavings, curls, or additional crushed cookies. Slice and serve cold.
Looking for more mint-chocolate desserts? Try a mint chocolate trifle or another light chilled pie.
Serving suggestions
- Garnish with chocolate curls or shavings
- Add a dollop of homemade whipped cream for extra presentation
- Serve well-chilled for clean slices and best texture
This pie is especially nice after a heavy meal: it’s cool and refreshing without feeling insubstantial.
Storage and make-ahead tips
- Keep the pie covered in the refrigerator for up to 3 days
- For tidy slices, wipe a sharp knife between cuts
- Not ideal for freezing—the chilled texture is best kept refrigerated
Grasshopper pie FAQs
Yes. Substitute one 8-ounce container of Cool Whip; the filling will be slightly sweeter and less airy but will still set.
Yes. White crème de cacao provides the same chocolate flavor without dark coloring, which keeps the filling a brighter green—useful for St. Patrick’s Day.
Yes. Use 1½ cups marshmallow crème and reduce the milk to ¼ cup; heat gently until smooth before flavoring.
Often it just needs more chill time. If it remains loose, the marshmallow mixture may have been too warm when folded in or the cream under-whipped.
That can happen if the marshmallow mixture cools too much before folding or if it’s mixed too vigorously. Fold warm (not hot) marshmallow mixture in gently.
Yes. The recipe scales easily and works in a 9×13-inch dish; allow extra chill time for a thicker filling.
Use a sharp knife dipped in warm water, wiping it clean between cuts, and serve well-chilled.
Yes—mini marshmallows melt faster, but large ones work. A 10 oz bag of minis equals about 40 large marshmallows.
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Step-by-Step Guide to Lattice Pie Crust
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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 or crushed cookies for garnish
Instructions
- Crush cookies to fine crumbs (about 2 cups).
- Stir crumbs with melted butter until evenly moistened.
- Press crumbs firmly into a 9-inch pie plate or springform pan.
- Chill the crust 30 minutes or bake at 350°F for 8–10 minutes; cool completely.
- Beat heavy cream and powdered sugar in a chilled bowl to stiff peaks and refrigerate.
- Melt marshmallows with milk over low heat, stirring until smooth. Cool slightly.
- Stir in crème de menthe, crème de cacao, and food coloring if using.
- Fold the marshmallow mixture into the whipped cream until smooth.
- Spoon filling into crust and smooth the top.
- Refrigerate at least 4 hours until set, then garnish and serve cold.
Notes
- Cool the marshmallow mixture slightly before folding; it should be warm, not hot, to avoid deflating the whipped cream.
- Whip the cream to stiff peaks; soft peaks may not hold the filling as well.
- Baking the crust for 8–10 minutes yields cleaner slices and a firmer base.
- Using white crème de cacao helps keep the filling a bright green without muddying the color.
- If making the non-alcoholic version, add mint extract gradually—start small and taste as you go.
- Chill at least 4 hours; overnight chilling gives the best texture and the cleanest slices.
- For neat slices, dip a sharp knife in warm water and wipe between cuts.
Nutrition
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Calories: 420 kcal