Grasshopper Pie (No-Bake Mint Chocolate)

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This retro dessert features a creamy mint filling in a chocolate cookie crust, and it comes together without turning on the oven.

The filling gets its light, mousse-like texture from whipped cream folded into a marshmallow base.

Why You’ll Love It

  • Completely no-bake—just chill and serve
  • Light and airy texture that is not overly heavy
  • Make-ahead friendly for stress-free entertaining
  • Classic flavor combination that appeals to all ages
  • Impressive presentation with minimal effort

Ingredients

For the Chocolate Cookie Crust

  • 25 chocolate sandwich cookies (like Oreos), about 1 package
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt

For the Mint Filling

  • 7 ounces marshmallow creme (one jar)
  • 1/4 cup whole milk
  • 1/4 teaspoon peppermint extract
  • Green gel food coloring (about 5-8 drops)
  • 2 cups heavy whipping cream, cold

For Topping

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • Chocolate shavings or crushed cookies
  • Fresh mint leaves (optional)

Steps

1. Place the chocolate sandwich cookies in a food processor and pulse until you have fine crumbs.

2. Alternatively, place cookies in a zip-top bag and crush with a rolling pin until fine.

3. Transfer the cookie crumbs to a bowl and add the melted butter and salt.

4. Stir until all the crumbs are evenly moistened.

5. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish.

6. Use the bottom of a measuring cup to pack the crust tightly and evenly.

7. Refrigerate the crust while you prepare the filling.

8. In a large microwave-safe bowl, combine the marshmallow creme and milk.

9. Microwave for 30 seconds, then stir until smooth.

10. If the marshmallow is not fully melted, microwave in 15-second intervals, stirring after each, until smooth.

11. Stir in the peppermint extract and green food coloring until evenly combined.

12. Let the marshmallow mixture cool to room temperature, about 15-20 minutes—it should be cool to the touch but still pourable.

13. In a separate large bowl, beat the 2 cups of cold heavy cream with a hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes.

14. Fold about 1/3 of the whipped cream into the cooled marshmallow mixture to lighten it.

15. Then gently fold in the remaining whipped cream until no white streaks remain.

16. Be careful not to deflate the mixture—use a gentle folding motion from the bottom up.

17. Pour the filling into the prepared crust and spread evenly with an offset spatula.

18. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until set.

19. Before serving, make the topping by beating the 1 cup of cold cream and powdered sugar until stiff peaks form.

20. Spread or pipe the whipped cream over the chilled pie.

21. Top with chocolate shavings, crushed cookie pieces, or mint leaves.

22. Slice with a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices.

Helpful Tips and Substitutions

The marshmallow mixture must be completely cooled before folding in the whipped cream, or it will deflate the filling.

Cold cream whips best—chill your bowl and beaters in the freezer for 10 minutes before whipping for best results.

For a boozy version, add 2 tablespoons of creme de menthe and 1 tablespoon of white creme de cacao to the marshmallow mixture.

If using alcohol, reduce the milk to 2 tablespoons.

Mint extract and peppermint extract differ in intensity—start with less and add more to taste.

For a gluten-free version, use gluten-free chocolate sandwich cookies for the crust.

A springform pan makes for easier slicing and a more impressive presentation.

If the crust crumbles when slicing, it needed more butter or was not pressed firmly enough.

Serving Ideas

Serve chilled directly from the refrigerator.

Drizzle individual slices with chocolate sauce for extra indulgence.

Pair with a cup of hot coffee to contrast the cool, creamy filling.

Garnish each slice with a small chocolate cookie or thin mint candy.

This pie makes an elegant finish to a St. Patrick’s Day dinner.

Make-Ahead and Storage

The crust can be prepared up to 2 days ahead and stored covered in the refrigerator.

The filled pie (without whipped cream topping) can be refrigerated for up to 3 days.

Add the whipped cream topping within a few hours of serving for best texture.

Store leftover pie covered in the refrigerator for up to 4 days.

This pie can be frozen without the whipped cream topping for up to 1 month—wrap tightly in plastic wrap then aluminum foil.

Thaw frozen pie in the refrigerator overnight before adding fresh whipped cream and serving.

Store in a pie keeper to protect the whipped cream topping in the refrigerator.

A Classic Worth Making

Grasshopper pie has been a favorite since the 1950s for good reason—the combination of cool mint and rich chocolate is timeless.

The no-bake method makes it accessible even to beginner bakers.

This one consistently earns compliments and requests for the recipe.

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