Grasshopper Pie

Grasshopper Pie

My grandmother on my dad’s side, had an amazing sweet tooth.

How that woman could eat as many jelly-filled donuts as she did and still live to 97, I’ll never know!

A Simple (and Simplified) Grasshopper Pie

One of her favorite pies to make for us was grasshopper pie, a chilled minty green pie with an Oreo cookie crust. I haven’t found her recipe, but my father patched one together from many he found online that turns out a pie just like the one she used to make.

Many grasshopper pie recipes are quite elaborate and call for gelatin, egg yolks, egg whites, etc. In this recipe, we use marshmallows, instead of the eggs and gelatin.

A Make-Ahead Pie

Make this pie at least three hours ahead of when you plan to serve it. It needs this time in the freezer to completely set and firm up. You can also keep it frozen for a few days, but cover the frozen pie loosely with aluminum foil to protect it.

Leftovers can be kept frozen for at least a week, but can start to develop freezer burn or pick up odd flavors from the freezer if stored for longer periods.

Check out These Other Classic Pies!

P.S. Also try this classic Grasshopper Cocktail for another minty-chocolate treat!

Grasshopper Pie Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Freezing time: 3 hours
  • Yield: Serves 8


  • 30 Oreo cookies (60 halves), fillings discarded, cookies crushed fine
  • 6 Tbsp unsalted butter, melted
  • 3/4 cup whole milk
  • 24 large marshmallows
  • 1/4 cup creme de menthe liqueur
  • 2 tablespoons white creme de cacao
  • A drop or two of green food dye, optional
  • 1 cup heavy whipping cream
  • Chocolate shavings to top, optional

Special equipment:

  • 10-inch pie dish

1 Make Oreo cookie crust: Preheat oven to 425°F. In a bowl, mix crushed Oreo cookie halves and 6 tablespoons of the butter. A small handful of the crumbs should hold together when you squeeze it in your fist. If it crumbles apart, add additional water, 1 tablespoon at a time, until it holds together

Pat into bottom and up sides of 10 inch pie dish. Press firmly with the bottom of a cup to tamp down and compact the crust into the pie dish.

Bake in oven for 5 to 10 minutes; remove from oven and cool completely.

Once cooled, place in freezer to chill.

2 Make marshmallow mixture: In saucepan over medium heat, warm the milk until steaming, but not boiling. Add the marshmallows and stir gently until the marshmallows have melted.

Remove the pan from heat and cool to room temperature, then chill in the fridge until cool to the touch. If you want, you can speed up the cooling process by setting the pan in an ice water bath. (If the mixture is room temperature or warmer, it has a tendency to break when you add the remaining ingredients.)

3 Mix in the liquors and whipped cream: Add creme de menthe and creme de cacao to the cooled marshmallow mixture, and mix well. Add a drop or two of green food dye if desired.

With a hand mixer or a stand mixer, whip the the cream until it forms stiff peaks. Fold the whipped cream into the milk and marshmallow mixture in three separate additions. Continue folding and gently mixing until no more streaks of white remain.

3 Pour into chilled pie shell. Freeze for at least 3 hours or overnight.

Serve with a dollop of whipped cream and sprinkle with chocolate shavings, if desired.

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Grasshopper Pie

Grasshopper Pie is a classic recipe that made a comeback! The chocolate and mint are outstanding and it’s such an easy dessert recipe!

One of my favorite flavors combinations is mint and chocolate so of course I had to make a Grasshopper Pie! One of the best birthday gifts I was ever given was a box of Thin Mints! I’m not sure when I started but I freeze my Thin Mints. Those cookies are the best straight out of the freezer. The chocolate gets a bit of frost on the outs >

I wanted to make a pie the other day, this is kind of weird because I don’t make a whole lot of pies. I really love to eat pie but I’ve just not made a lot of them and don’t usually think about them that often. I haven’t seen any Girl Scouts out yet but I have been seeing a lot of Girls Scout cookie talk online so I had to get my fix. Anyway that’s sort of how I landed on a Grasshopper Pie. My mind seems to spin in circles till it lands on an idea.

Real Housemoms TV

I’ve never had a Grasshopper Pie before so I was doing research and realized it’s sort of the perfect pie for me! It has the mint chocolate combination that I love and it’s frozen. I made it in the evening and then let it freeze overnight because I knew we’d be opening up the freezer constantly to check if it was ready yet otherwise. If you can make Rice Krispy treats you can make these. I decided to double down on the chocolate mint flavor and went with the Cool Mint Oreos for my crust. If you’re not in the States and can’t get this flavor don’t worry, you can just use the regular Oreos. You could even add a teaspoon of mint extract to the crust mixture to add in the minty flavor.

This pie is so amazing that I had to give it away to friends! I have zero self-control. We each had a slice and then off it went. My only concern is how easy it was to make. If it’s this easy I could make it all the time.

The Best Grasshopper Pie

Grasshopper Pie is a vintage No Bake pie recipe made with chocolate cookie crumb crust, and light minty frozen marshmallow Creme de Menthe filling. This refreshing dessert is great all year round. Easily made gluten-free or regular.

A girlfriend of mine hosted a gathering with a posh, true-to-era ambiance to celebrate the new TV series ‘Pan Am’. She and two other ex Pan Am flight attendants were in the wings to fill in on all the inside scoop.

The show dipicts the era of elegance in travel when people dressed up to fly, customer service was a priority, no one cared how many ounces of Prell shampoo was on your person, nor were peek-a-boo x-rays required to see if you might be packin’. I recall Pan Am and TWA to have the cache as the luxe airlines that went anywhere in the world.

As a contribution to the gathering I was asked to bring a dessert. For whatever reason I immediately thought of Grasshopper Pie. To me it was one of those era-specific dishes that went away as the age shifted to a new tide. I think it must have been looked at as fairly gourmet, sophisticated, and very clever at the time. She served Cherries Jubilee, another classic dessert that has stood the test of time.

What is Grasshopper Pie?

If you haven’t heard of Grasshopper Pie, it has a chocolate wafer crumb crust with a silky green filling, flavored with Crème de Menthe.

I knew somewhere in our family recipe collection we must have had a recipe for Grasshopper Pie. I have my maternal Grandmother’s recipe box and came up empty but my Mom produced a recipe card sure it was from the 1950’s (I think probably 1960’s).

When I initially read the ingredients, I confess I told her ‘this sounds really gross’. She agreed it did on paper but recalled they found it ‘all the rage’.

I was dubious while making it, imagining some goopy, sticky mess from the marshmallows feeling this could not be taking me anywhere I wanted to go. Not so.

Much to my surprise by the end of the preparation, the inside of the pie was smooth and flavorfully minty from the Crème de Menthe; not too overpowering nor sticky in the least.

Made me want to put on a shift dress, pour a martinimartini and listen to jazz music….OR board a flight on Pam Am to travel somewhere exotic with the rest of the beautiful people of the day.

Grasshopper Pie with Cookie Crumbs in the Middle

I did a slight variation to these instructions myself when realizing the volume of the original recipe was not enough for my pie.

I had frozen the initial amount of filling with the crumbs on top then added the extra filling amount I needed to fill the pie. This created a crumb ‘stripe’ that I actually liked for the texture.

If you wish to do this you could fill the pie half full, add some of the crumbs, and freeze it, reserving the remaining filling in the refrigerator.

When the pie is frozen, add the rest of the filling and sprinkle with crumbs. Freeze.

Today marks the one year anniversary of starting my blog. I am always low key about my own birthday, preferring to quietly observe the magic of the day rather than to be the center of it. I could not let this day pass however without sharing my extreme gratitude.

Recently a blogger friend went back to read my very first post, in font too small with no photos, and made the only comment the post has gotten. It touched me deeply and caused me to recall why I started this. My goal was to share the wonder and beauty of food I’ve felt my entire life, most recently from my local surroundings. I had no idea if it would be of interest (well I knew it would a bit from friends asking for my resources frequently) nor how it would play out.

If you are reading this you have been an integral part of me ending up here a year later. This journey has introduced me to extraordinary people, new food and drink, wonderful opportunities, and stretching myself in a rewarding way defying description. Recently a good friend and enthusiastic supporter from the beginning asked me ‘so where do you think this is going?’ I told him I had no idea it would lead me here so could not predict where it would go next.

Wherever that might be, I am so grateful you have been and hopefully will be with me! Thank you from the bottom of my locavore heart.

Grasshopper Pie recipe:

This fluffy, no bake frozen Grasshopper Pie recipe is sure to become a favorite! Chocolate cookie crust, light minty filling, makes for a unique pie for any season!

This Grasshopper Pie recipe has been a family favorite as long as I can recall and is now for my children as well. There is not a holiday that passes when not I’m begged to add it to the menu!


Refreshing, light, creamy mint filling and a chocolate cookie crumb crust; who could ask for more?!

The grandmother and mothers always made it with traditional chocolate wafer cookies (gluten). My version is gluten-free and it’s a very flexible crust recipe to accomodate any chocolate cookies!

The Chocolate Cookie Crust – Gluten-Free or Traditional

My grandmother and mother always made the Grasshopper Pie recipe with traditional chocolate wafer cookies(gluten). My version is gluten-free. The crust recipe is very flexible and can accomodate any chocolate cookies!

A fun CRUST TIP: I’ve also made the Grasshopper Pie recipe with chocolate sandwich cookies! Too busy to scrape the creamy center out of the cookies to yeild just the chocolate cookies, I throw the entire cookie into my mini chopper in a few small batches (or food processor) to pulverize into crumbs. They work great!

I used Glutino brand chocolate sandwich cookies (though I’m sure any gluten-free or gluten brand will work) and it requires about 1 1/2 packages.

Gluten-free and gluten cookies absorb the melted butter differently but because it’s a frozen pie it won’t matter! The consistency of the crust will look like wet sand.

Marshmallow Size Changes

As mentioned, this recipe has been made in my family by multiple generations. When I began to make it to my mother’s recipe card I found the ingredients worked perfectly each time. Over the past ten to fifteen years I’ve been making it for my family however, I’ve been surprised to find one time it’s fine and the next time there will be way too much filling.

As I started to research what was happening I found the sizes of marshmallows have changed, the sizes of the packages have changed, and the sizes can vary between different marshmallow producers making it difficult as a recipe writer to provide precise amounts to allow the perfect amount of filling with no extra! Even the name of the size of the marshmallows change.

Each time I make the recipe I try to record any variations and update the recipe. I’ve linked to the size of marshmallow I use (it’s what I would think of as normal, when the only other size was miniature). I realize between multiple brands, and if you are trying non-traditional marshmallows, the results may vary.

This recipe is VERY forgiving! The recipe yields a very fully filled pre-frozen pie. A TRICK I USE BEFORE PUTTING THE PIE IN THE FREEZER ( or even filling it ) is to put it on a baking sheet. It allows a sturdy surface to keep the pie level.

If you find that you end up with a bit more filling than will fit, don’t worry! Freeze what you have and it will be light, fluffy and delicious.

Our original family recipe was for a traditional, smaller, non deep-dish pie pan. I’ve included both the current day, deeper pie pan ingredient amounts, as well as the ingredient amounts for the original recipe. The instructions are the same for both.


This things you’ll need are all utensils in your kitchen:

  • pie pan,
  • double boiler or heatproof metal bowl (and saucepan if not using a double boiler),
  • silicon spoon,
  • whisk. For making cookie crumbs I like using a mini chopper or a food processor works great.

More Chocolate Mint Recipes You’ll Love:

Grasshopper Pie

When she saw I was making it, she asked if I was making it for her birthday (not for a month still.) She always asks for this for her birthday and I sometimes will make it for her then but pie isn’t always the best choice for a now 12 year olds birthday with friends.

I made this pie for you. Yes I did. Because I wanted to. And because I wanted to make something green that wasn’t a vegetable. For St. Patty’s Day.

And I even talked my friends into making some things for you for St. Patty’s Day.

Be sure to check these out, only the best for my friends, from my friends!

So back to this pie.

It’s fast and easy to make, it’s just the waiting to eat it that’s hard. Oh and sharing it. Make sure the people you share with are worth it.

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Groovy Grasshopper Pie
from Forrest Gump: My Favorite Chocolate Recipes this is one of my favorite cookbooks

Grasshopper Pie

recipe source [|]


  • 1 1/4 cup Chocolate wafer crumbs (I used chocolate graham crackers)
  • 1/3 cup butter, melted
  • 1 (6 ounce) package Andes mint wafers
  • 4 cups miniature marshmallows
  • 1/4 cup sugar
  • 2 tablespoons butter
  • 1/3 cup creme de menthe
  • 1 1/2 cup heavy whipping cream, whipped


  1. Combine chocolate wafer crumbs and melted butter, stirring till all combined. Gently press into a greased pie dish to create a loose crust. Bake at 350 degrees for 6-8 minutes.
  2. While crust is baking, cut mints up so you have some large pieces for garnishing and the rest smaller. This will happen anyway as you’re chopping. Set aside.
  3. Combine Marshmallows, sugar and remaining butter in a double boiler (you can do this in a regular saucepan if you don’t have a double boiler.) Cook until marshmallows are completely melted and well combined.
  4. Remove from heat and stir in Creme De Menthe.Let cool to room temperature.
  5. Fold in whipped whipped cream And your smaller bits of chopped mints. Pour into pie crust. Garnish with remaining chopped mints and freeze until firm.

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Reader Interactions

Beautiful! Thank you so much for making this for me and for letting me be a part of your St. Patty’s Day celebration!

YUMMY! I love everything about this pie. Perfect St. Pat’s selection. Thanks for gathering us together for this blog hop, and thanks for taking the time to talk me through my questions. This is going to be fun!

Thanks to you both! A party’s just a group of people unless you’re partying with friends!

This is one of my kids favorites, too!! Thank you for including me in your St. Patty’s Day blog hop!!

I should feel bad feeding this to my kids with the alcohol in it but it’s just so good, and it’s only a little bit.

Is there an alternative to the alcohol? My son loves Andes; but he’s only 4 !

Oh my does this look delicious! Thank you so much for sharing at Mix it up Monday

YUM. I love this pie. Minty goodness. Thanks for sharing at Church Supper. Have a blessed week and see you next Sunday

Looks amazing, Joan! I’ve never had Grasshopper Pie, but I don’t know what I’m waiting for! Thank you so much for inviting me to be a part of your St. Patty’s Day party. It has been so much fun and I am thrilled to meet some new bloggers and make some new friends.

Lesa, thanks so much for being a part of the party! Bloggers really make the best friends!

Yum! So beautiful and easy! Can’t wait to give this a go.

Let me know when you do and how you like it!

This looks so delicious. Thank you for sharing.

Hi Joan…I have tagged you! If you would like to participate visit here:

P.S. On the questions you may substitute favorite chef for artist/musician and favorite cookbook for children’s book. I hope you are able to participate! And the pie looks scrumptious!

Wow, that looks amazing! Chocolate and mint is my favorite combo.

It’s one of my favorites too.

This would be a huge hit with our whole house!

OMG that looks amazing! I’ve given you a Kreativ Blogger Award. Come check it out on my blog!

Sorry I’m a little late to this party Joan! This looks amazing! Thank you for including me in the blog hop and for coordinating everyone, I’m so honored to be included with these other wonderful bloggers. xo

Carrie, you’re not late, this is a never ending party! All the submissions were great, and I loved your feast. Your potatoes will definitely be making an appearance on our dinner plates soon!

Wow, this looks great…can you believe I’ve actually never tasted grasshopper pie before? I think this is a great opportunity to try, especially after seeing how nice yours turned out!

Thanks so much for organizing the blog hop, I had a lot of fun deciding on a green recipe! Hopefully we can do more “bloggy” things together in the future!

Kimiko AKA The Beachside Baker

If you like mint, you will love it! Glad you could join in on the party!

SCRUMP! This looks fantastic!

I read the other day about a Grasshopper drink? This grasshopper stuff is new to me, but totally looks right up my alley!

Carrie, you lead a sheltered life, need to get you out more often. If you need someone to test out the Grasshopper drink with you, let me know!

Carrie! I didn’t know that you know Joan! *sings “It’s a Small World After All* hee hee.

Grasshopper Pie

Today is National Pi Day! Not pie with an “e”, but pi as in the mathematical number π… 3.141529… and on and on and on. I actually can’t believe that I remembered that much of the sequence… kudos to my high school math teachers! In the foodie world, March 14th is celebrated with, you guessed it… pie! We also happen to be on the doorstep of St. Patrick’s Day weekend, so I thought I would merge the two occasions and bring you a pie fit for celebrating the St. Patrick’s Day holiday.

Growing up, I thought that the best thing about going out to eat at Olive Garden was that Andes mints got strewn on the table along with the check at the end of the meal. I loved those little mint chocolate candies and would try to steal as many as I could. I’ve always loved the combination of smooth chocolate and refreshing mint, so it came as no surprise that I loved my first grasshopper cocktail when I tried it in college. I couldn’t let another St. Patrick’s Day go by without finally making a grasshopper pie!

There is a total infusion of chocolate and mint flavors in this pie, which begins with the crust. Instead of using a plain ol’ chocolate cookie crumb crust, Cool Mint Oreos are used for an even bigger pop of flavor. Add to that a healthy dose of crème de menthe and crème de cacao, and you have a perfectly balanced, fantastic-tasting pie. The texture of the filling is a cross between a meringue, a Jell-O dessert, and a cream pie. It’s smooth, creamy, light and airy. Not only does this make a great St. Patrick’s Day pie, but it would also be wonderfully refreshing during the summer, and festive enough for the holidays.

Whether you’re a foodie, a math fan, ready to celebrate St. Patrick’s Day, or just looking for an excuse to throw some liquor into into a pie… there’s really no good reason not to celebrate Pi Day!

One year ago: Grasshopper Mint Chocolate Bark and Irish Beer and Cheese Bread
Two years ago: Homemade Shamrock Shake and Chocolate Mint Brownies
Three years ago: Irish Soda Bread Scones
Four years ago: Irish Soda Bread
Six years ago: Super Sugar Cookies

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