Print

No-Bake Grasshopper Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, no-bake pie with a chocolate cookie crust and refreshing mint filling, perfect for holidays and gatherings.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 300 g chocolate sandwich cookies, finely crushed
  • 115 g unsalted butter, melted
  • 225 g cream cheese, softened
  • 200 g marshmallow creme
  • 240 ml cold heavy whipping cream
  • 60 g powdered sugar
  • 1 teaspoon mint extract
  • Green food coloring, 3 to 5 drops (optional)
  • 120 ml whipped cream (optional, for garnish)
  • 30 g chocolate shavings (optional, for garnish)

Instructions

  1. Combine crushed chocolate cookies with melted butter until evenly moistened.
  2. Press the mixture into the bottom and slightly up the sides of a 23 cm pie dish. Chill in the refrigerator for 20 minutes.
  3. Beat the softened cream cheese until smooth and creamy.
  4. Add marshmallow creme and mix until fully combined and fluffy.
  5. Stir in mint extract and green food coloring, if using, until evenly colored.
  6. Whip the heavy cream with powdered sugar until stiff peaks form.
  7. Gently fold whipped cream into the mint mixture until smooth and airy.
  8. Spoon filling into the chilled crust and smooth the top.
  9. Refrigerate for at least 4 hours or until fully set.
  10. Garnish with whipped cream and chocolate shavings before serving, if desired.

Notes

  • For stronger chocolate flavor, add 30 g melted dark chocolate to the filling before folding in whipped cream.
  • You can use chocolate graham crackers instead of sandwich cookies for the crust.
  • Reduce mint extract to ½ teaspoon for a lighter mint taste.
  • Use a sharp knife dipped in hot water and wiped dry for clean slices.
  • Pie can be made a day ahead and stored in the refrigerator up to 4 days.
  • Freezing is possible for up to 1 month; thaw overnight in the refrigerator.

Nutrition