| Prep | 30 minutes |
| Cook | 15 minutes (10 for the crust, 5 to melt the marshmallows) |
| Total | about 3 hours 15 minutes, including cooling and at least 2 hours in the fridge |
| Serves | 10 |
| Equipment | 9-inch pie dish, food processor or zip-top bag and rolling pin, medium saucepan, large bowl, hand or stand mixer, rubber spatula |
Grasshopper pie takes its name from the grasshopper, a sweet, pale green cocktail of crème de menthe, crème de cacao and cream that was a fixture of cocktail hours in the 1950s and ’60s. Somewhere along the way, cooks turned the drink into a dessert: the same mint and chocolate liqueurs folded into a fluffy, airy filling and piled into a dark chocolate cookie crust. With its bright color and no-bake filling, it is still one of the easiest showstopper pies you can make.
This version sticks to the classic method. Marshmallows are melted with a little milk and cream, flavored with the two liqueurs, cooled, and then folded into freshly whipped cream. The marshmallows do the work that gelatin or eggs do in older chiffon pies, so there is no custard to cook and nothing to temper. The crust needs ten minutes in the oven; everything else happens on the stove and in the fridge. The result is a light, mousse-like slice with a cool mint flavor, a hint of chocolate and a crunchy cookie base.
Ingredients
For the chocolate cookie crust
- 24 chocolate sandwich cookies (such as Oreos), about 260 g, filling included – the cream filling helps the crumbs hold together.
- 5 tbsp (70 g) unsalted butter, melted – binds the crumbs and crisps them in the oven.
- A pinch of salt – balances the sweetness of the cookies.
For the mint filling
- 30 large marshmallows, about 7.5 oz (215 g) – they melt into a smooth base that sets the filling without gelatin.
- 1/3 cup (80 ml) whole milk and 1/3 cup (80 ml) heavy cream – loosen the marshmallows as they melt.
- 3 tbsp green crème de menthe – the mint flavor and the classic pale green color.
- 2 tbsp white crème de cacao – a soft chocolate note without turning the filling brown.
- 1 1/4 cups (300 ml) cold heavy cream, for whipping – gives the filling its light, mousse-like texture.
- A pinch of salt, and 1 to 2 drops green food coloring, optional, for a brighter color.
To finish
- Whipped cream, and chocolate shavings or a few crushed cookies.
How to Make It
1. Make the crust – 350°F (175°C), 10 minutes
Heat the oven to 350°F (175°C). Grind the cookies to fine crumbs in a food processor, or crush them in a zip-top bag with a rolling pin. Mix in the melted butter and salt, then press the crumbs firmly over the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes and let it cool completely. The crumbs should look like damp sand and hold together when you squeeze a handful.
2. Melt the marshmallows – low heat, about 5 minutes
In a medium saucepan over low heat, stir the marshmallows with the milk and 1/3 cup of cream until completely melted and smooth. Keep the heat low and stir constantly; scorched marshmallow tastes bitter and turns grainy.
3. Flavor and cool the base
Take the pan off the heat and stir in the crème de menthe, crème de cacao, salt and food coloring, if using. Pour the mixture into a large bowl and let it cool to room temperature, stirring now and then. It is ready when it feels cool to the touch and has thickened to the consistency of loose pudding.
4. Whip the cream
Beat the cold 1 1/4 cups of heavy cream to stiff peaks. The peaks should stand straight up when you lift the beaters.
5. Fold and fill
Stir a large spoonful of the whipped cream into the cooled marshmallow base to lighten it, then gently fold in the rest with a rubber spatula until no streaks remain. Spread the filling into the cooled crust and smooth the top. Fold with slow, wide strokes; the filling should stay thick and airy, not runny.
6. Chill – at least 2 hours
Refrigerate the pie for at least 2 hours, or overnight for the cleanest slices. Top with whipped cream and chocolate shavings just before serving. The filling should feel set and spring back lightly when you touch the center.
Choosing a Filling Base
Melted marshmallows are the classic shortcut, but grasshopper pie has been made several ways over the years. Each one changes the texture of the slice.
| Base | Texture | Good to know |
|---|---|---|
| Marshmallows (this recipe) | Light and airy | No gelatin or eggs needed |
| Marshmallow creme | Similar, a bit softer | One 7.5-oz jar, warmed with the milk |
| Cream cheese and cream | Denser and tangier | Close to a no-bake cheesecake |
| Gelatin chiffon | Firm, clean slices | An older, more involved method |
| Mint ice cream | Frozen | Becomes an ice cream pie |
The same chocolate cookie crust works under all of them, and it also makes a good base for other no-bake desserts. If you like a crunchy-and-creamy contrast, our cranberry bliss bars pair a chewy base with a thick frosting in a similar way.
Mistakes to Avoid
- Folding in a warm base. If the marshmallow mixture is still warm, it melts the whipped cream and the filling turns soupy. Wait until it is cool to the touch.
- Letting the base set too long. If it cools so much that it turns stiff and rubbery, it will not fold evenly. Warm it for a few seconds over low heat, stir until smooth, and let it cool again.
- Under-whipping the cream. Soft peaks do not hold enough air. Beat until the peaks stand straight up.
- A loose crust. Press the crumbs hard, using the bottom of a measuring cup, especially where the sides meet the base. A loosely packed crust crumbles when you cut it.
- Slicing too soon. Give the pie its full chilling time. For neat slices, dip a sharp knife in hot water and wipe it between cuts.
Making It Without Alcohol
The liqueurs are only stirred into the warm marshmallow base, they are not cooked off, so the pie does contain a small amount of alcohol. For a family-friendly version, leave out both liqueurs and stir in 3/4 teaspoon of peppermint extract instead, adding it a little at a time and tasting as you go, since extracts vary in strength. Add 2 to 3 drops of green food coloring to keep the classic color, and a teaspoon of vanilla extract for depth.
Storing and Freezing
Keep the pie covered in the refrigerator. The FoodSafety.gov cold food storage chart lists 3 to 4 days in the refrigerator for chiffon-style pies, which is a good guide for this one. Once the top has set, lay a sheet of parchment or plastic wrap loosely over it so it does not pick up fridge odors.
Many cooks also freeze grasshopper pie and serve it firm, almost like an ice cream pie. Wrap the set pie well in plastic wrap and foil, then let it soften in the refrigerator before slicing. Add the whipped cream topping after thawing.
Frequently Asked Questions
What does grasshopper pie taste like?
It tastes like a cool, creamy mint chocolate dessert. The filling is light and sweet with a clear mint flavor, and the cookie crust adds a crunchy, chocolatey base.
Can I use mint chocolate sandwich cookies for the crust?
Yes. Mint-flavored cookies add an extra layer of mint. Use the same weight and keep the butter the same.
Can I make it ahead?
Yes, it is best made a day ahead. Chill it overnight and add the whipped cream and chocolate just before serving. For a full holiday dessert table, it sits nicely next to a classic pumpkin pie.
Why is my filling runny?
Usually the marshmallow base was still warm when the whipped cream went in, or the cream was not whipped to stiff peaks. A short chill will not fix a runny filling, so take your time with both steps.
Looking for more chocolate treats? Try our air fryer brownies, and browse more ideas among our dessert recipes.
Grasshopper Pie
Ingredients
Method
- Heat the oven to 350°F (175°C). Grind the cookies to fine crumbs, mix with the melted butter and salt, and press firmly over the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes and cool completely.
- In a medium saucepan over low heat, stir the marshmallows with the milk and 1/3 cup of cream until completely melted and smooth.
- Remove from the heat and stir in the crème de menthe, crème de cacao, salt and food coloring, if using. Transfer to a large bowl and cool to room temperature, stirring now and then.
- Beat the cold 1 1/4 cups of heavy cream to stiff peaks.
- Stir a spoonful of whipped cream into the cooled marshmallow base, then gently fold in the rest. Spread the filling into the cooled crust.
- Refrigerate for at least 2 hours, or overnight. Top with whipped cream and chocolate shavings just before serving.
Notes
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