Grasshopper Pie
Grasshopper pie is cold, creamy and clearly minty, with a darker chocolate cookie crust under the soft filling. The marshmallow fluff gives it a lighter texture than a dense cream cheese pie, so each bite has more of that frozen mousse character.
Servings: 8
Equipment
- Pie Dish 9-Inch Deep Dish
- Food Processor or Blender
- Electric Mixer or Stand Mixer
Ingredients
For the Crust
- 25 mint Oreo cookies finely crushed
- 4 Tablespoons salted butter ½ Stick, melted
For the Filling
- 8 Ounces cream cheese softened
- 13 Ounces marshmallow fluff
- 3 Tablespoons green creme de menthe
- 2 Tablespoons creme de cacao
- green food coloring optional
- 1 ½ Cups heavy whipping cream very cold
Optional Garnishes
- Oreo cookies
- chocolate syrup
- whipped cream
Instructions
Prepare the Crust
- In a food processor or blender, pulse the mint cookies and melted butter together until the cookies reach a fine crumbly texture.
- Press the crumbs firmly into the bottom and up the sides of a 9-inch deep dish pie plate.
- Chill in the freezer or refrigerator for 15 minutes.
Make the Filling
- In a large bowl, beat the cream cheese, marshmallow fluff, creme de menthe, and creme de cacao together until smooth.
- Add green food coloring, if using, until the mixture is to your desired shade of green.
- In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the marshmallow mixture with a silicon spatula until fully incorporated.
Assemble the Pie
- Pour the filling into the chilled Oreo crust and smooth the surface.
Freeze the Grasshopper Pie
- Freeze the pie for at least 6 hours, or overnight, until firm.
Garnish and Serve
- Garnish with additional cookies and whipped cream, if liked, just before slicing and serving.
Notes
Use cold cream: Very cold cream whips better and gives you more volume.
Chill the bowl: A cold bowl helps the whipped cream thicken faster.
Fold gently: A light hand keeps the filling airy. When combining the whipped cream with the mint base, use a cut and fold motion. If you stir too vigorously, you’ll deflate the air and end up with a dense, heavy pie instead of a light, mousse-like one.
Warm the knife: Run the knife under warm water and wipe it dry between cuts.
Chill the bowl: A cold bowl helps the whipped cream thicken faster.
Fold gently: A light hand keeps the filling airy. When combining the whipped cream with the mint base, use a cut and fold motion. If you stir too vigorously, you’ll deflate the air and end up with a dense, heavy pie instead of a light, mousse-like one.
Warm the knife: Run the knife under warm water and wipe it dry between cuts.
Nutrition
Calories: 651kcal | Carbohydrates: 73g | Protein: 5g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 292mg | Potassium: 169mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1212IU | Vitamin C: 0.3mg | Calcium: 67mg | Iron: 5mg
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