Grasshopper Pie – Chocolate, mint and booze — this super grown-up pie has all the makings of the classic cocktail that inspired it. Use any leftover whipped cream to spike hot chocolate. Easy traditional Grasshopper Pie is frozen and made with creme de menthe and marshmallows for a creamy no bake dessert with a chocolate crust and cool minty filling. The best part? No baking or cooking necessary!
A Grasshopper is a sweet, mint-flavored, after-dinner drink. The name of the drink derives from its green color, which comes from crème de menthe. It’s called grasshopper pie, because of the bright green color from fluorescent crème de menthe.
Make this pie at least three hours ahead of when you plan to serve it. It needs this time in the freezer to completely set and firm up. You can also keep it frozen for a few days, but cover the frozen pie loosely with aluminum foil to protect it.
Leftovers can be kept frozen for at least a week, but can start to develop freezer burn or pick up odd flavors from the freezer if stored for longer periods.
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PrintGrasshopper Pie
A decadent Grasshopper Pie!
- Prep Time: :35
- Cook Time: 5:35
- Total Time: 0 hours
- Yield: 6-8
- Category: Dessert
Ingredients
Crust:
Filling:
Chocolate Mint Whipped Cream:
Assembly:
Instructions
- For the crust: Preheat the oven to 350 degrees F. Process the cookies and granulated sugar in a food processor until finely ground. Add the melted butter and creme de menthe, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
- For the filling: Microwave the marshmallows and butter in a microwave-proof bowl on high until the butter is melted and the marshmallows have broken down, about 1 minute 30 seconds. Stir with a wooden spoon to combine, and let cool for 5 minutes.
- Beat the creme de menthe and heavy cream in a large bowl with an electric mixer on medium-high speed until fluffy peaks form, about 1 minute. Stop the mixer, add 1/3 of the cooled marshmallow mixture and beat on medium-high until combined, about 15 seconds; repeat with the remaining marshmallow mixture in 2 batches. (The whipped cream won’t hold its peaks, and the cream-marshmallow mixture will appear quite loose, but it firms quickly as it cools in the pie crust.) Pour the filling into the prepared pie crust. Cover the pie with plastic, and refrigerate until firm, about 4 hours or overnight.
- For the chocolate mint whipped cream: Beat the confectioners’ sugar, cocoa powder and peppermint extract in a large bowl with an electric mixer on medium high speed until combined. Add the heavy cream, and beat on medium-high until fluffy peaks form.
- To assemble: Arrange the wafer cookies on top of the pie. Top each cookie with 1/2 teaspoon creme de menthe (it will soak in almost immediately). Transfer the whipped cream to a pastry bag fitted with a large star tip, and pipe it onto the soaked cookies. Garnish with mint leaves. The pie can be refrigerated, loosely covered, up to overnight or served immediately. Serve with any extra leftover whipped cream on the side.