Grasshopper Pie Recipe

Cool, creamy, and minty with a crunchy chocolate cookie crust, this Grasshopper Pie Recipe is a no-bake, make-ahead, party-perfect dessert that tastes like a frozen grown-up Thin Mint in pie form.

This classic grasshopper pie recipe brings together a chocolate cookie crust, a fluffy marshmallow mint filling, creme de menthe, and a kiss of creme de cacao for a chocolate mint dessert that feels fancy but is secretly very easy. I like to pull this out for Christmas Eve, St. Patrick’s Day, or any summer cookout when I don’t want to turn on the oven.

What Makes This Grasshopper Pie Recipe So Special?

If you’ve never had grasshopper pie before, think of it as a frozen mint pie with a creamy, mousse-like center and a crunchy chocolate cookie crust. It’s inspired by the vintage grasshopper cocktail—made with creme de menthe and creme de cacao—turned into a chilled, sliceable dessert.

This version is a no bake grasshopper pie, which means no worrying about blind-baking crusts or tempering custards. The filling is a marshmallow mint pie base, stabilized with melted marshmallows and whipped cream. It sets up beautifully in the freezer, like an airy ice cream cake without any churning.

Is it healthy? Well, I’m 50, so I’ll be honest: it’s a treat. But you can absolutely lighten it up a bit—use reduced-fat cookies, a slightly lighter whipped topping, or smaller slices. The real “healthy” part for me is that it’s stress-free. No last-minute baking, no juggling oven space with the turkey or ham. You make it the day before, tuck it into the freezer, and your future self will be very pleased.

I grew up seeing this classic grasshopper pie appear on holiday tables in the Midwest, usually brought by a very proud aunt. These days, I make it when my grown kids come home, especially over the holidays. There’s something nostalgic about that pale green, creamy mint filling—it feels retro in the best way.

Why You’ll Love This Grasshopper Pie Recipe

No oven needed – perfect for hot days or crowded holiday ovens.
Make-ahead friendly – it needs freezer time, so dessert is done long before guests arrive.
Classic flavor combo – mint chocolate pie never goes out of style.

Silky, creamy texture – like a frozen mousse with a crunchy chocolate cookie crust.
Easy but impressive – looks like a bakery dessert without the fuss.
Customizable – simple to make alcohol-free, lower in sugar, or extra chocolatey.

Party-perfect – freezes solid, so it travels well and slices neatly.
Uses simple ingredients – most are pantry or basic grocery store items.

Ingredients

Here’s everything you’ll need for this easy mint pie recipe. I’ll walk you through some simple tips and swaps along the way.

For the chocolate cookie crust:

24 chocolate sandwich cookies (like Oreos), crushed very fine
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (optional, for a slightly sweeter crust)
Pinch of salt (helps balance the sweetness)

For the creamy mint filling:

2 cups mini marshmallows (about 4 ounces)
1/3 cup whole milk (you can use 2%, but whole gives a creamier texture)

1 1/2 cups heavy whipping cream, cold
1/4 cup green creme de menthe liqueur
2 tablespoons white creme de cacao liqueur
1/2 teaspoon peppermint extract (taste and adjust—peppermint can be strong)
2–3 drops green food coloring (optional, for that classic pale green color)
1 teaspoon pure vanilla extract
Pinch of salt

For topping (optional but lovely):

1 cup whipped cream or whipped topping
1–2 tablespoons chocolate shavings, mini chocolate chips, or crushed chocolate cookies

A few notes on ingredients: use fresh heavy cream, very cold, for the best whipped volume. Creme de menthe gives you both flavor and color, but I still like a tiny bit of food coloring so the pie looks like the classic version people expect. If you don’t cook with alcohol, I’ll share a simple variation to make this a family-friendly chocolate mint dessert below.

Directions

1. Prepare the chocolate cookie crust.
Crush the chocolate sandwich cookies in a food processor until they’re fine crumbs—no big chunks. You can also toss them in a zip-top bag and roll them with a rolling pin. Stir the crumbs with the melted butter, sugar, and a pinch of salt until the mixture looks like damp sand and holds together when you pinch it.

2. Press the crust into the pie pan.
Pour the crumb mixture into a 9-inch pie dish. Press it firmly across the bottom and up the sides using the bottom of a measuring cup or your fingers. Really pack it in; a firm crust won’t crumble when you slice. Pop the crust into the freezer for at least 15–20 minutes while you make the filling.

3. Melt the marshmallows with milk.
In a medium saucepan, add the mini marshmallows and milk. Warm over low heat, stirring constantly, until the marshmallows are completely melted and the mixture is smooth. Don’t walk away—marshmallows can scorch. Remove from heat and let this mixture cool to room temperature, about 15–20 minutes. (If it’s too hot, it will deflate your whipped cream.)

4. Whip the cream.
In a large mixing bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. You’re looking for pillowy peaks that gently hold their shape, not stiff and dry. Over-whipped cream can make the filling grainy.

5. Flavor the mint base.
Once the marshmallow mixture has cooled, stir in the creme de menthe, creme de cacao, peppermint extract, vanilla, salt, and a couple of drops of green food coloring. Taste a little with a spoon—careful, it may still be slightly warm—and adjust the peppermint or color if needed. It should taste like a slightly boozy, sweet mint cocoa.

6. Fold in the whipped cream.
Gently fold the whipped cream into the mint marshmallow mixture in two or three additions. Use a spatula and a light hand, turning the bowl as you go. You want to keep as much air in the whipped cream as possible so your frozen mint pie stays fluffy.

7. Fill the crust.
Take the crust out of the freezer and pour the creamy mint filling into it, smoothing the top with a spatula. If you’d like, give the pan a little tap on the counter to knock out any large air bubbles.

8. Freeze until firm.
Cover the pie tightly with plastic wrap or foil and place it in the freezer for at least 4 hours, or ideally overnight. It should be firm enough to slice cleanly but still creamy when you serve it.

9. Add toppings before serving.
Right before serving, spread or pipe whipped cream over the top and sprinkle with chocolate shavings, mini chips, or crushed cookies. If the pie feels rock hard, let it sit at room temperature for 10–15 minutes to soften slightly before cutting. A sharp knife run under warm water between slices helps get those pretty clean wedges.

Servings & Timing

Yield: Serves 8–10
Prep Time: 25–30 minutes
Chill/Freeze Time: 4–6 hours (overnight is best)
Total Time: About 4 1/2–7 hours, mostly hands-off

So yes, this classic grasshopper pie takes a bit of waiting, but your actual hands-on time is short—and you’re free to handle the rest of dinner while your creme de menthe dessert does its thing in the freezer.

Variations

You know what? Grasshopper pie is wonderfully forgiving. Once you learn the base recipe, you can play with it.

Alcohol-free version: Skip the creme de menthe and creme de cacao and use mint syrup or extra peppermint extract plus a little milk; add more chocolate chips in the filling for a fun twist.
Extra chocolate mint pie: Stir 1/2 cup mini chocolate chips into the filling before pouring it into the crust for a chocolate-studded surprise.
Gluten-free crust: Use gluten-free chocolate cookies and the same butter and sugar amounts for a celiac-friendly frozen mint pie.

Stronger cocktail flavor: Increase both liqueurs slightly and cut back the milk by a tablespoon or two for a more “grown-up” grasshopper pie recipe.
Lightened-up version: Use reduced-fat chocolate cookies and whip 1 cup heavy cream with 1 cup light whipped topping to cut a bit of richness while keeping that creamy mint filling texture.
Individual grasshopper cups: Press crust mixture into small jars or ramekins and top with the mint filling for easy, portable single-serve desserts.

Storage & Reheating (Well…Thawing!)

Fridge or freezer?
Always store this chocolate mint dessert in the freezer, tightly covered. The texture is meant to be frozen and creamy, not loose like pudding.
How long does it keep?
Grasshopper pie keeps well for about 1 week in the freezer. After that, it’s still safe but may start to pick up freezer smells if not wrapped well. Double-wrap for longer storage.
Thawing and serving tips:
Let the pie sit on the counter for 10–15 minutes before slicing so your knife slides through more easily. No need for full thawing; you want it cool and firm, not soft and melty.

Make-ahead advice:
This is a fantastic make-ahead dessert. You can make it up to 3 days in advance; just wait to add the whipped cream topping and decorations until the day you serve for the freshest look.

Notes

A few things I’ve learned after making this classic grasshopper pie recipe many, many times:

Let the marshmallow mixture cool completely before folding in the whipped cream. Warm base = sad, deflated filling.
Don’t skimp on crushing the cookies; big chunks in the crust can make slicing messy. Aim for fine, even crumbs.
Peppermint extract is powerful. Start with 1/2 teaspoon, taste, then decide if you want more. It’s much easier to add than to fix an over-minty pie.

If your filling looks a little too pale, a single extra drop of green food coloring usually does the trick. You want that gentle pastel green, not neon.
A metal pie pan chills faster and helps the crust firm up more than a glass one, though both work.
For cleaner presentation, run your knife under hot water, wipe it dry, and then slice—repeat between slices. It makes a big difference.

I also like to keep a small “tester” ramekin of extra filling in the freezer. That way I can sneak a taste without cutting into the main pie before guests arrive. That’s a very middle-aged-mom trick, but it works.

FAQs

Can I make this grasshopper pie recipe without alcohol?
Yes. Replace the liqueurs with mint syrup or extra milk plus peppermint extract, and add a few extra chocolate chips for flavor.

Is this safe for kids if I use creme de menthe and creme de cacao?
The alcohol level is low and it’s frozen, but it’s still a boozy dessert. For kids or non-drinkers, use the alcohol-free variation.

My filling turned out runny. What went wrong?
Most often, the marshmallow mixture was too warm when you added the whipped cream, or the cream was under-whipped. Next time, cool the base longer and whip the cream to soft peaks.

Can I use a store-bought chocolate cookie crust?
You can, especially if you’re short on time. Just know that homemade crusts are usually a bit sturdier and taste fresher.

How do I prevent ice crystals on top of the pie?
Press plastic wrap gently right against the surface before freezing and then cover the whole pie tightly. Less air means fewer ice crystals.

Can I use marshmallow creme instead of mini marshmallows?
Mini marshmallows work best because they melt and then reset to help the filling hold. Marshmallow creme can make the texture a bit looser, but it can work in a pinch.

Can I use cool whip instead of whipping my own cream?
Yes, you can swap the whipped cream for about 3 cups of whipped topping. The flavor and texture will be slightly different, but still very tasty and a little more “retro.”

How far ahead can I decorate the top?
You can add whipped cream and toppings a few hours before serving, but for the cleanest look and best texture, decorate within 1–2 hours of serving.

Conclusion

This Grasshopper Pie Recipe is one of those desserts that looks fancy, tastes nostalgic, and quietly makes your life easier. It’s cool, minty, chocolatey, and completely no bake—perfect for holidays, potlucks, or any night when you want a little vintage charm after dinner.

I’d love for you to give this mint chocolate pie a try and tell me how it goes—drop a comment with your tweaks, or share whether you made the classic version or the alcohol-free one. And if you enjoy this creamy mint filling and chocolate cookie crust combo, check out my other no-bake pies and frozen desserts next time you’re planning a stress-free sweet treat.

Grasshopper Pie

Cool, creamy, and minty with a crunchy chocolate cookie crust, this no-bake Grasshopper Pie is a frozen creme de menthe and creme de cacao dessert that tastes like a grown-up Thin Mint in pie form. Perfect for holidays, summer parties, or any make-ahead treat.

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Prep Time 30

Cook Time 0

Total Time 5

Course Dessert

Cuisine American

Servings servings

Calories 450 kcal

Ingredients

24 chocolate sandwich cookies like Oreos, crushed very fine
6 tablespoons unsalted butter melted
2 tablespoons granulated sugar optional, for a slightly sweeter crust
salt pinch, to balance sweetness in the crust
2 cups mini marshmallows about 4 ounces
1/3 cup whole milk 2% can be used, but whole is creamier
1 1/2 cups heavy whipping cream very cold
1/4 cup green creme de menthe liqueur
2 tablespoons white creme de cacao liqueur
1/2 teaspoon peppermint extract taste and adjust; peppermint is strong
2-3 drops green food coloring optional, for classic pale green color
1 teaspoon vanilla extract pure
salt pinch, for the filling
1 cup whipped cream or whipped topping for topping, optional
1-2 tablespoons chocolate shavings, mini chocolate chips, or crushed chocolate cookies for garnish, optional

Instructions

Crush the chocolate sandwich cookies in a food processor until they are fine crumbs with no large chunks. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin. In a bowl, combine the cookie crumbs with the melted butter, granulated sugar (if using), and a pinch of salt. Stir until the mixture looks like damp sand and holds together when pinched.
24 chocolate sandwich cookies, 6 tablespoons unsalted butter, 2 tablespoons granulated sugar, salt
Pour the crumb mixture into a 9-inch pie dish. Press it firmly across the bottom and up the sides using the bottom of a measuring cup or your fingers. Pack it in well so the crust holds together when sliced. Place the crust in the freezer for at least 15–20 minutes while you prepare the filling.
In a medium saucepan over low heat, combine the mini marshmallows and milk. Cook, stirring constantly, until the marshmallows are completely melted and the mixture is smooth. Do not walk away, as marshmallows can scorch easily. Remove from the heat and let the mixture cool to room temperature, about 15–20 minutes; it should not be warm when you add the whipped cream.
2 cups mini marshmallows, 1/3 cup whole milk

In a large mixing bowl, whip the cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. The peaks should be pillowy and gently hold their shape. Avoid over-whipping, which can make the filling grainy.
1 1/2 cups heavy whipping cream
Once the marshmallow mixture has cooled to room temperature, stir in the green creme de menthe, white creme de cacao, peppermint extract, vanilla extract, a pinch of salt, and a few drops of green food coloring if using. Taste carefully and adjust the peppermint or color as needed; it should taste like a sweet, minty cocoa with a light boozy note.
1/4 cup green creme de menthe liqueur, 2 tablespoons white creme de cacao liqueur, 1/2 teaspoon peppermint extract, 2-3 drops green food coloring, 1 teaspoon vanilla extract, salt
Gently fold the whipped cream into the mint marshmallow mixture in two or three additions. Use a spatula and a light, folding motion, turning the bowl as you go, to keep as much air in the whipped cream as possible. The mixture should be light, fluffy, and evenly combined.
1 1/2 cups heavy whipping cream

Remove the chilled crust from the freezer and pour the creamy mint filling into it. Smooth the top with a spatula. If desired, gently tap the pie dish on the counter to release any large air bubbles.
Cover the pie tightly with plastic wrap or foil and place it in the freezer. Freeze for at least 4 hours, or preferably overnight, until the pie is firm enough to slice cleanly but still creamy when served.
Right before serving, top the pie with whipped cream or whipped topping and garnish with chocolate shavings, mini chocolate chips, or crushed chocolate cookies. If the pie is very firm, let it sit at room temperature for 10–15 minutes to soften slightly. Use a sharp knife dipped in warm water and wiped dry between cuts for neat slices.
1 cup whipped cream or whipped topping, 1-2 tablespoons chocolate shavings, mini chocolate chips, or crushed chocolate cookies

Notes

For an alcohol-free version, replace the creme de menthe and creme de cacao with mint syrup or extra milk plus additional peppermint extract to taste, and add mini chocolate chips for flavor. Always let the marshmallow mixture cool completely before folding in the whipped cream to prevent a runny or deflated filling. Store the pie tightly wrapped in the freezer for up to 1 week; let sit at room temperature for 10–15 minutes before slicing. For a gluten-free option, use gluten-free chocolate cookies in the crust. Press plastic wrap directly against the surface before freezing to minimize ice crystals.