Easy Grasshopper Pie
I still remember the first time I tasted Grasshopper Pie; it was at my first St. Patrick’s Day party during my college years, and it was love at first bite. There’s something about the creamy, minty filling paired with the crunchy, chocolatey Oreo crust that just dances on your taste buds. And the best part? It’s so easy and fun to make – a real joy for both newbie bakers and seasoned pros alike. Trust me, whip this up for your next St. Paddy’s Day bash, and watch it disappear faster than a leprechaun’s gold!
Oreo cookies, with the fillings discarded: These create that crunchy, chocolatey base we all love. If you want to switch it up, try graham crackers or chocolate wafer cookies. Unsalted butter, melted: To bind our cookie crumbs together.
Large marshmallows: You could use marshmallow creme as an alternative. Whole milk: To help melt the marshmallows and give the filling a creamy consistency. Crème de menthe liqueur: To bring in that classic mint flavor. For a non-alcoholic version, mint extract mixed with a bit of water can do the trick. White crème de cacao: For that subtle chocolate flavor. You could skip it or use a bit of vanilla extract as a non-alcoholic option. Heavy cream: Whipped into the filling, it creates a light and airy texture. Green food coloring: This gives the pie its festive color. It’s optional, or you could use natural coloring.
Whipped cream: Adds a lovely, creamy touch on top. Feel free to use store-bought if you’re short on time. Chocolate shavings: For a nice contrast in texture and flavor. You can also use chocolate curls or even a dusting of cocoa powder.
Take your Oreo cookies, remove the filling, and give them a good crush until they’re fine crumbs. I find the best way to do this is in my food processor. Then, mix these crumbs with your melted butter. Once you’ve got your crumbs all buttered up, press them firmly into the bottom and up the sides of a 9-inch pie pan. Make sure it’s even and firm. Now, into the fridge it goes to chill and set while you work on your filling. Grab a large saucepan and melt those marshmallows with milk over low heat. Keep stirring – you don’t want any lumps or burns. Once the marshmallows are melted and smooth, take the saucepan off the heat and let it cool a bit. Stir in your crème de menthe and crème de cacao. Add a few drops of green food coloring to get that classic Grasshopper Pie color. After the marshmallow mixture cools to room temperature, pop it in the fridge for about 20-30 minutes. You’re looking for it to thicken slightly While your marshmallow mixture chills, whip up the heavy cream until you see stiff peaks. Now, gently fold the whipped cream into the marshmallow mixture. Be gentle – you want to keep that airiness. Pour this minty, fluffy filling into your chilled crust, smoothing the top with a spatula. Let the pie chill in the fridge for at least 4 hours. Overnight is even better. This is when everything sets and the flavors really come together. Right before serving, add your garnishes. A dollop of whipped cream and a sprinkle of chocolate shavings make this pie not just delicious, but a treat for the eyes.
Storage
To store your Grasshopper Pie, cover it loosely with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 3 days. While you can freeze the pie, I don’t recommend it. The texture of the whipped cream topping might change slightly upon thawing, so for the best texture and flavor, enjoying it fresh is ideal.
More Delicious Pies
Sweet Potato Pie Classic Apple Pie Classic Pumpkin Pie Apple Hand Pies Banoffee Pie French Silk Pie Mississippi Mud Pie Boston Cream Pie
