Grasshopper Pie

Grasshopper Pie

Product Code: R0331

This recipe for Grasshopper Pie was showcased in March 2018 at


Cookie Crust:
24 chocolate sandwich cookies, such as Oreo®
1/4 cup melted butter
1 1/4 cups heavy whipping cream
8 oz. cream cheese, softened
1 1/4 cups powdered sugar
10–12 drops LorAnn Oils Green Liquid Food Color
1 tsp LorAnn Oils vanilla extract
1/2 tsp LorAnn Oils Super-Strength Crème de Menthe Flavor
1 ½ cups mini chocolate chips
½ cup melted mini chocolate chips for drizzling


1. To make crust, place chocolate sandwich cookies in a food processor and pulse
until they form coarse crumbs, or place cookies in a zip-top bag and use a rolling
pin to coarsely crush. Add melted butter and blend until combined.
2. Press crumb mixture into bottom and evenly up sides of a 9-inch pie dish.
Refrigerate crust at least 1 hour before filling.
3. For the filling, beat heavy whipping cream in a medium bowl until it is stiff
enough for the peak of the cream to hold its shape when the whisk is pulled out.
Set aside.
4. In a large bowl, add cream cheese and beat on medium-high speed until ?uffy,
typically about 2 minutes. With speed on low, gradually beat in the powdered
sugar, scraping bowl as necessary. Mix in LorAnn Green Liquid Food Color to
desired hue. Mix in LorAnn vanilla extract and LorAnn Oils Crème de Menthe
Flavor until well combined.
5. Using a rubber spatula, fold the reserved whipped cream into cream cheese
mixture. Fold in mini chocolate chips.
6. Pour and spread filling into prepared crust and smooth top. Drizzle with some of
the melted chocolate, as desired.
7. Refrigerate pie for 5–6 hours, or until firm, before serving.

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:

It’s Not Easy Being Green: The Weird History of The Grasshopper

A brief history of that super sweet, minty green cocktail, the Grasshopper.

It practically glows. The combination of equal parts crème de menthe, crème de cacao, and cream known as the Grasshopper generates an unnaturally verdant green that hints at the cocktail’s unapologetic sweetness. The Grasshopper’s sugary punch means it’s often the cocktail of choice among teenagers surreptitiously learning how to drink — the flavors already familiar thanks to all-ages slices of Oreo-crusted Grasshopper pie. Or conversely, many regard the Grasshopper as Grandma’s go-to drink, slowly sipped as she fondly reminisces about cocktail parties in the 1950s. Both images place the cocktail squarely in the “guilty pleasure” category among a certain subset of drinkers. (The ultimate guilty pleasure: a famous version of the blended Grasshopper served at Benedetti’s Supper Club in Beloit, Wisconsin uses 3/4 a gallon of ice cream to create one drink.)

But remove the cocktail from the maligned category, and the combination of crème de menthe, crème de cacao, and cream emerges as simply a mix of historical liqueurs. The Corsican-mint flavored crème de menthe (French for “mint cream”) originated in the late-19th century; crème de cacao, as a style of chocolate liqueur, dates hundreds of years earlier. Neither contain actual cream and both hover around 50 proof, a relatively low-proof way to add color and depth to a clean slate of dairy.

“It’s not like giving them a sip of bourbon.”

“It’s not a really strong drink, so if you give your nine-year-old a sip of this mint chocolate chip drink, it’s not like giving them a sip of bourbon,” says Mark Latter, the present-day owner of Tujague’s , the bar credited with inventing the Grasshopper nearly 100 years ago. He laughs. “This is New Orleans, right?”

Tujague’s bartender David Suazo pours a brandy floater into the Grasshopper. Photo: Brasted/Eater


New Orleans is the birthplace of cocktails boozy and bourbon-y, from Hurricanes to Sazeracs to Vieux Carrés. But French Quarter icon Tujague’s, which opened in 1856, is the unlikely origin of the sweet and minty Grasshopper. According to lore, Philibert Guichet, whose family purchased the restaurant from founders Guillaume and Marie Tujague in the 1910s, invented the cocktail while in New York City for a cocktail competition “similar to what they have now for Tales of the Cocktail,” Latter says. Guichet’s combination of equal parts crème de menthe, crème de cacao, and cream took second prize in the contest, and Guichet proudly brought the drink — supposedly named a “Grasshopper” for its bright green color — back to New Orleans.

“From 1919 on, in one way or another, you could get a Grasshopper at Tujague’s.”

Although some accounts place the Grasshopper’s origins in the late 1920s, New Orleans food historian Poppy Tooker has found newspaper articles referencing the drink dating to 1919. “There wouldn’t be a written record — especially during Prohibition,” says Tooker, who is currently writing a book about the history of Tujague’s. “But I’m certain that from 1919 on, in one way or another, you could get a Grasshopper at Tujague’s.” The drink’s fuzzy birthdate comes thanks to Tujague’s equally fuzzy in-house historical record: Although Latter says he has photos of Guichet and his prize ribbons, printed menus didn’t become a feature of the restaurant until a few years after Latter’s father Steven took over Tujague’s in 1982.

“The cocktail took off, and we have one of the oldest bars in the country, so I guess we sold a lot of them here because [guests] could just come here and grab one instead of buying all the different liquors for it,” Latter says. “Those liquors you generally don’t see in people’s home bars.” Tujague’s currently sells “hundreds” of Grasshoppers every week, with its current recipe featuring a non-traditional float of brandy along with the three main ingredients. “The younger customers who are 25 or 30, they come into the bar and grab one because they know that it was invented here,” Latter says. But for other diners, the drink evokes fond memories. “In the dining room, you get the 40- and 50-year-olds whose grandparents came, and their grandparents came. We get a lot of great stories of third, fourth-generations coming to Tujague’s, and the Grasshopper always comes up in that conversation.”

A blended Grasshopper under construction at Portland’s Pépé Le Moko. Photo: Dina Avila/Eater


But ask many cocktail aficionados about the Grasshopper, and they’re likely to get nostalgic for a version popularized decades later. For many Midwest drinkers, the quintessential Grasshopper is a blended dessert drink: a glorified milkshake that substitutes ice cream for regular cream. “I’ve always been fascinated by the Wisconsin style of drinking,” says Portland mixologist Jeffrey Morgenthaler, who serves an updated version of the Grasshopper at his subterranean cocktail bar Pépé Le Moko. “When I first started tending bar, I had a bunch of regulars who were all from Wisconsin. They were about my age, and a lot of them were former bartenders. They indoctrinated me into the Wisconsin style of drinking, which is all about fun.”

Bartender Daniel Guidry finishes a Grasshopper at Pépé Le Moko. Photo: Avila/Eater

As the Grasshopper approaches its 100th birthday, its reputation — and that of other “too sweet,” “guilty pleasure” cocktails — may be improving. Morgenthaler, the bartender who learned about Wisconsin drinking from some of his regulars, wants to get rid of the “guilty pleasure” label entirely. ” I’ve always been this champion of mixology over the past however many years,” Morgenthaler says, “but secretly, I really love Bailey’s, White Russians, stuff like that .” Like Faiola , Morgenthaler also reminisces about how trying the drinks of the previous generation represented a rite of passage. “I still remember the moment that I became kind of fascinated with my parents’ drinks,” Morgenthaler says. “My parents didn’t drink Scotch, because that’s what their parents drank. People these days don’t drink Grasshoppers and Mudslides because that’s what their parents drank. It’s always that generational thing.”

“I’ve never seen anybody not smile when they’ve gotten one.”

Morgenthaler’s updated Grasshopper at Pépé Le Moko flips that idea on its head. “What if we take away that idea that a Sazerac is good but a Long Island Iced Tea is bad, or a Vieux Carré is good but an espresso martini is bad?” he asks. “What if we take that all away and just make drinks?” Pépé’s Grasshopper snags the traditional recipe, blending it with ice cream, Fernet Branca, and a pinch of finishing salt to cut the sweetness and bitterness. The bar sells an average of 50 Grasshoppers per night, suggesting the cocktail strikes a particular chord among guests, even with a menu highlighting other “guilty pleasure” drinks like the aforementioned Long Island and espresso martini.

And Pépé’s Grasshopper isn’t the only modern take to sprout up. NYC’s Bar Sardine recently added a version to its menu featuring almond milk and black pepper. LA’s six-month-old Good Times at Davey Wayne’s shakes up a Grasshopper with mezcal. And when acclaimed NYC bar manager Eben Freeman crafted the bar menu for the Butterfly in 2013 — named for chef Michael White’s favorite Wisconsin supper club — he added unexpected ingredients like un-homogenized milk, orange juice, and pandan extract.

Perhaps drinkers are catching onto the “drinking should be fun” ethos that’s inherent in the Grasshopper’s New Orleans and Wisconsin roots. “I’ve never seen anybody not smile when they’ve gotten one,” Morgenthaler says. Pro tip: Just ask for multiple spoons.

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.

No Comments

Leave a Reply

Your e-mail will not be published. All fields are required.