Grasshopper Pie Recipe with Step-by-Step Video Tutorial

This Grasshopper Pie Recipe is a completely no-bake dessert featuring a minty cream cheese filling and an Oreo crust. It’s a non-alcoholic, marshmallow-free version that’s simple to prepare—perfect for mint-chocolate lovers.

What is grasshopper pie made of?

Grasshopper Pie is a no-bake pie built on a chocolate crust with a light, mint-flavored mousse filling. This family-friendly version copies the classic mint-chocolate profile of the grasshopper cocktail but contains no alcohol.

A great make-ahead dessert for holidays or celebrations

The soft pastel green color makes this pie ideal for St. Patrick’s Day, Easter, or any spring gathering. It sets in the refrigerator and doesn’t require freezing, so it’s easy to make ahead of time.

The filling is light and airy yet creamy and satisfying, and the Oreo crust adds a rich chocolate contrast. It’s a dessert that both kids and adults tend to love.

Ingredients for this grasshopper pie recipe

This recipe uses 8 simple ingredients.

• Oreo cookies – for the crust. You can use a store-bought Oreo crust, but homemade is more buttery and flavorful. No need to remove the cookie filling.
• Butter – melted, to bind the crust.
• Cream cheese – brick-style, refrigerated (full-fat or Neufchatel).
• Powdered sugar – to sweeten the filling.
• Salt – a pinch to enhance flavor.
• Mint extract – or peppermint or creme de menthe extract, to taste.
• Green food coloring – optional, for color.
• Heavy whipping cream – cold, whipped to stiff peaks for a light, mousse-like filling. You may substitute an 8 oz tub of frozen whipped topping, reducing powdered sugar to 1 cup if using pre-sweetened topping.

For the Oreo crust

Start by making a simple two-ingredient Oreo crust.

1. Place the Oreo cookies (filling included) in a food processor and pulse until they become fine crumbs.
2. Transfer crumbs to a 9-inch pie dish and add melted butter.
3. Mix crumbs and butter, then press evenly across the bottom and up the sides of the pan.

Chill the crust in the freezer while you prepare the filling, or use a pre-made crust if preferred.

For the mint filling

The filling is a mousse-like, no-bake cheesecake made by combining a mint-flavored cream cheese base with whipped cream. Follow these steps:

1. Beat the cold cream cheese until smooth with an electric mixer.
2. Add powdered sugar, salt, mint extract, and a few drops of green food coloring. Make the color slightly darker than desired; it will lighten once combined with the whipped cream.
3. Whip the heavy cream to stiff peaks.
4. Fold the whipped cream into the mint cream cheese mixture and beat until thick and cohesive.
5. Spread the filling evenly into the chilled Oreo crust.

Chill the pie in the refrigerator for at least 2 hours, or in the freezer for 30–60 minutes to speed setting.

Cutting and serving

Optionally sprinkle extra crushed Oreo crumbs on top—one crushed cookie is usually enough. For clean slices, heat a knife under hot water, dry it, then cut between slices.

The pie serves approximately 8–12 people, depending on slice size. Serve with a drizzle of thick chocolate sauce if desired.

Storing and freezing

Cover leftovers tightly and refrigerate for 5–7 days.

To freeze, wrap the pie well in plastic wrap and foil and store up to 3 months. Thaw overnight in the refrigerator before serving.

More mint chocolate desserts

• Mint Oreo bars
• Mint chocolate chip ice cream
• Thin Mint ice cream
• Mint chocolate chip cookies
• Mint Rice Krispie treats
• Chocolate mint pie
• Homemade mint Oreos
• Mint brownies
• Mint truffle puppy chow

4.43 from 61 ratings

Grasshopper Pie Recipe

An easy mint chocolate pie with an Oreo crust and no-bake mint cheesecake filling.

8 servings

Ingredients

Oreo Crust:

• 25 regular Oreo cookies
• 5 Tbsp (71 g) butter, melted

Mint Filling:

• 8 oz (226 g) brick cream cheese, cold
• 1 ½ cups (180 g) powdered sugar
• 1/8 tsp salt
• 1/2 tsp mint extract
• 3 drops green food coloring
• 1 ½ cups (355 ml) heavy whipping cream, cold

Equipment

• Food processor
• Silicone spatula
• Electric hand mixer
• Stand mixer (optional)

Instructions

1. Place Oreo cookies (filling included) in a food processor and pulse until fine crumbs form. Combine crumbs with melted butter, press into a 9-inch pie dish, and chill in the freezer while preparing the filling.
2. Beat cold cream cheese until smooth. Add powdered sugar, salt, mint extract, and green food coloring and mix until combined.
3. Whip the heavy cream to stiff peaks. Fold the whipped cream into the mint cream cheese mixture and beat until thick and uniform.
4. Spread the filling into the chilled Oreo crust. Sprinkle extra crushed Oreo crumbs on top if desired.
5. Chill the pie in the refrigerator for at least 2 hours, or freeze 30–60 minutes to speed setting. To slice, warm a knife under hot water, dry it, and cut between slices. Serves 8–12.

Notes

• Serve with thick chocolate syrup if desired.
• Store covered in the refrigerator for 5–7 days.
• Freeze well-wrapped for up to 3 months; thaw overnight in the refrigerator.

Nutrition

Serving: 1 slice | Calories: 563 kcal | Carbohydrates: 50 g | Protein: 4 g | Fat: 40 g | Saturated Fat: 23 g | Sodium: 334 mg | Sugar: 37 g

Disclaimer: Nutritional values are estimates only.