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Slice of grasshopper pie on a white plate with a fluffy pale mint green filling on a dark chocolate cookie crust, topped with whipped cream and chocolate shavings, the rest of the pie behind

Grasshopper Pie

A classic no-bake grasshopper pie with a chocolate cookie crust and a fluffy mint filling made with melted marshmallows, crème de menthe, crème de cacao and whipped cream.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling and Chilling Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the chocolate cookie crust
  • 24 chocolate sandwich cookies such as Oreos, about 260 g, filling included
  • 5 tbsp unsalted butter 70 g, melted
  • 1 pinch salt
For the mint filling
  • 30 large marshmallows about 7.5 oz (215 g)
  • 1/3 cup whole milk 80 ml
  • 1/3 cup heavy cream 80 ml, for melting
  • 3 tbsp green crème de menthe
  • 2 tbsp white crème de cacao
  • 1 1/4 cups cold heavy cream 300 ml, for whipping
  • 1 pinch salt
  • 1 to 2 drops green food coloring optional
To finish
  • whipped cream
  • chocolate shavings or crushed cookies

Method
 

  1. 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.
  2. In a medium saucepan over low heat, stir the marshmallows with the milk and 1/3 cup of cream until completely melted and smooth.
  3. 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.
  4. Beat the cold 1 1/4 cups of heavy cream to stiff peaks.
  5. Stir a spoonful of whipped cream into the cooled marshmallow base, then gently fold in the rest. Spread the filling into the cooled crust.
  6. Refrigerate for at least 2 hours, or overnight. Top with whipped cream and chocolate shavings just before serving.

Notes

Storage: keep covered in the refrigerator for 3 to 4 days. The pie can also be frozen, well wrapped, and softened in the refrigerator before slicing; add the whipped cream after thawing.
Make ahead: best made a day ahead and chilled overnight.
Without alcohol: replace both liqueurs with 3/4 teaspoon peppermint extract, 2 to 3 drops green food coloring and 1 teaspoon vanilla extract.
Substitutions: one 7.5-oz jar of marshmallow creme instead of the marshmallows; mint chocolate sandwich cookies for the crust.
No food processor: crush the cookies in a zip-top bag with a rolling pin.
Nutrition is an estimate per slice, not a laboratory analysis.