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The Ultimate Creamy No-Bake Grasshopper Pie (Classic Mint Chocolate & Oreo Crust)

A close-up of a slice of grasshopper pie featuring a dark crust, mint filling, whipped cream, and chocolate shavings.
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Welcome to My Kitchen! I am sharing my favorite recipe for a truly irresistible no-bake grasshopper pie. This creamy mint chocolate dessert uses a simple Oreo crust and comes together fast, making it perfect for parties or a satisfying sweet treat any time you need something impressive without the work.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (about 30 cookies)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 (8 ounce) container frozen whipped topping (like Cool Whip), thawed, divided
  • 1/2 cup crème de menthe liqueur (or use 1/4 cup milk and 1 teaspoon mint extract for non-alcoholic)
  • 1/4 cup chocolate syrup
  • Green food coloring (optional, a few drops)
  • 1/2 cup heavy cream, cold
  • 1 tablespoon powdered sugar (for whipped cream)
  • Chocolate shavings or mini chocolate chips, for garnish

Instructions

  1. Prepare the crust: In a medium bowl, mix the chocolate cookie crumbs and melted butter until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the cream cheese base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar until fully combined.
  3. Add the mint and chocolate: Beat in the crème de menthe liqueur (or milk/extract combination) and the chocolate syrup until the mixture is smooth. Add a few drops of green food coloring if you want a brighter green color, mixing until you reach your desired shade.
  4. Fold in whipped topping: Gently fold in half (about 1/2 cup) of the thawed whipped topping until just combined. Do not overmix. Spread this mint chocolate filling evenly into the chilled Oreo crust.
  5. Chill the pie: Place the pie in the refrigerator to set for at least 3 hours, or until the filling is firm.
  6. Prepare the topping: In a separate, clean bowl, beat the cold heavy cream and 1 tablespoon of powdered sugar until stiff peaks form. Gently fold in the remaining 1/2 cup of thawed whipped topping.
  7. Top and garnish: Spread the whipped cream mixture over the chilled pie filling. Sprinkle the top generously with chocolate shavings or mini chocolate chips.
  8. Serve: Keep the finished grasshopper pie refrigerated until ready to serve. Slice and enjoy this easy dessert recipe.

Notes

  • For a frozen grasshopper pie, freeze the assembled pie for at least 6 hours or until completely firm before slicing.
  • If you skip the liqueur, increase the mint extract slightly and add 1/4 cup of milk to maintain the correct consistency for the filling.
  • This recipe is a great make ahead dessert; it holds well in the refrigerator for up to two days.

Nutrition

Find it online: https://carlacooking.com/grasshopper-pie-recipe-creamy-no-bake/