Introduction

Grasshopper Pie is a refreshing, mint-flavored dessert with a creamy filling and a crunchy Oreo crust. Perfect for a quick, no-bake treat, it combines cool mint and chocolate for a delightful finish.

Ingredients

14.3 oz package Oreos
6 tablespoons unsalted butter (melted)
2 boxes instant vanilla pudding mix (3.94 oz per box, cheesecake flavor optional)
3 1/3 cups heavy whipping cream
8 oz container Cool Whip (thawed or homemade whipped cream)
1/2 teaspoon mint extract
mint green gel food coloring
1 cup heavy whipping cream (very cold, for topping)
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 dark chocolate bar
fresh mint leaves (for garnish)

Instructions

Step 1: Make the crust by placing Oreo cookies in a blender or food processor and pulse until they become fine crumbs.
Step 2: Transfer the cookie crumbs to a large bowl and add the melted butter. Mix until well combined.
Step 3: Press the crumb mixture into the bottom and up the sides of a 9 or 10-inch pie pan, leaving about an inch from the top. Use the bottom of a measuring cup to press it firmly. Chill while preparing the filling.
Step 4: In a large bowl, combine the instant pudding mixes (do not prepare according to box instructions) with 3 cups of heavy whipping cream. Beat on medium to high speed until very thick and combined.
Step 5: Fold in the Cool Whip gently until smooth.
Step 6: Add the mint extract and a few drops of green gel food coloring. Mix on low speed until the color is evenly distributed. Add more drops to achieve the desired shade of green.
Step 7: Spread the filling evenly over the chilled Oreo crust. Cover with plastic wrap and refrigerate for 4 to 8 hours to set.
Step 8: For the topping, chill a mixing bowl in the freezer for 15 to 20 minutes.
Step 9: Remove the bowl and add 1 cup of very cold heavy cream, powdered sugar, and vanilla extract. Beat until stiff peaks form, about 4 to 5 minutes.
Step 10: Heat the chocolate bar in the microwave for 5-7 seconds, then use a vegetable peeler to create chocolate curls.
Step 11: Spoon the whipped cream over the pie, then garnish with chocolate curls and fresh mint leaves.

Tips & Variations

For a stronger mint flavor, increase mint extract slightly but be careful not to overpower the filling.
Use cheesecake-flavored instant pudding for a richer, tangier twist.
Substitute Cool Whip with homemade whipped cream for a fresher taste.
To make a gluten-free crust, use gluten-free chocolate sandwich cookies instead of Oreos.

Storage

Store Grasshopper Pie covered in the refrigerator for up to 3 days. Keep it chilled until just before serving to maintain the texture of the crust and filling. If you want to freeze it, wrap tightly and freeze for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Grasshopper Pie ahead of time?

Yes, this pie can be made a day ahead. Just cover it well and keep it refrigerated. This helps the flavors meld and the filling set perfectly.

What can I use instead of mint extract?

If you don’t have mint extract, you can use peppermint extract, but use less as it is stronger. Alternatively, adding a few drops of mint-flavored liqueur can work for adults.

Grasshopper Pie Recipe

Print Recipe

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4.6 from 65 reviews

Grasshopper Pie is a refreshing, creamy dessert featuring a chocolate cookie crust filled with a mint-flavored pudding and whipped cream mixture, topped with fresh whipped cream, chocolate shavings, and mint leaves. This no-bake pie combines the flavors of mint and chocolate for a perfect cool treat.

Author: Lila
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

14.3 oz package Oreos
6 tablespoons unsalted butter (melted)

Filling

2 boxes instant vanilla pudding mix (3.94 oz each, can substitute cheesecake flavored pudding)
3 1/3 cups heavy whipping cream
8 oz container Cool Whip (thawed or homemade whipped cream)
1/2 teaspoon mint extract
mint green gel food coloring (a few drops, adjust to desired color)

Topping

1 cup very cold heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 dark chocolate bar
fresh mint leaves

Instructions

Make the crust: Add Oreo cookies to a blender or food processor and pulse until they become fine cookie crumbs. Transfer the crumbs to a large bowl and mix with melted unsalted butter until well combined.
Press the crust: Press the mixture evenly into the bottom and sides of a 9 or 10-inch pie pan, leaving about one inch from the top edge. Use the bottom of a measuring cup to firmly press down the crust. Chill in the refrigerator until ready to fill.
Prepare the filling: In a large bowl, combine the instant vanilla pudding mix (do not prepare as per box instructions) with 3 cups of heavy whipping cream. Use an electric mixer to beat the mixture until it thickens significantly and is well combined.
Add Cool Whip and flavor: Gently fold in the thawed Cool Whip, mint extract, and a few drops of green gel food coloring. Mix on low speed until the color is evenly distributed. Adjust with more green gel coloring if needed to achieve the desired mint green hue.
Fill the crust: Spread the mint pudding filling evenly over the chilled Oreo crust. Cover with plastic wrap and refrigerate for 4 to 8 hours to set properly.
Prepare the topping whipped cream: Place a mixing bowl in the freezer for 15 to 20 minutes to chill. Then pour the very cold heavy cream, powdered sugar, and vanilla extract into the bowl and beat with an electric mixer for 4 to 5 minutes, or until stiff peaks form.
Create chocolate shavings: Warm the dark chocolate bar in the microwave for 5 to 7 seconds to soften slightly. Use a vegetable peeler to shave curls off the chocolate bar.
Assemble the topping: Spoon the freshly whipped cream over the set pie filling. Garnish with chocolate shavings and fresh mint leaves for garnish.

Notes

For best results, chill the pie thoroughly to let the filling set well before serving.
Use gel food coloring for a more vibrant, true mint color without altering texture.
If Cool Whip is unavailable, homemade whipped cream can be used as a substitute.
Chocolate shavings can be replaced by mini chocolate chips if preferred.
Store pie refrigerated and consume within 2-3 days for optimal freshness.

Keywords: Grasshopper Pie, no-bake mint pie, Oreo crust pie, mint chocolate dessert, creamy mint pie