Tulo

Grasshopper Pie Recipe

A slice of pale green grasshopper pie with a chocolate cookie crumb crust, a fluffy mint filling, and chocolate shavings on top, set on a white plate.
Photo by Nadin Sh on Pexels

Melting marshmallows into warm milk before adding the liqueurs gives the filling body and a stable set without gelatin, while folding in whipped cream keeps it light instead of dense, so the pie slices cleanly straight from the freezer or fridge.

Prep
30 min
Cook
10 min
Total
280 min
Servings
8

Ingredients

Servings8
  • 24 cookies chocolate wafer cookies, finely crushed
  • 6 tablespoons unsalted butter, melted
  • 4 cups mini marshmallows
  • 1/2 cup whole milk
  • 1/3 cup creme de menthe, green
  • 1/4 cup white creme de cacao
  • 1 1/2 cups heavy cream, whipped
  • 2 tablespoons chocolate shavings, for garnish

Nutrition per serving

Calories
438
Protein
3g
Carbs
39g
Fat
29g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Pulse the chocolate wafer cookies in a food processor until finely ground, or crush them in a zip-top bag with a rolling pin.
  2. 2Stir the crushed cookies and melted butter together until every crumb is evenly moistened, then press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
  3. 3Bake the crust for 8-10 minutes, then cool completely on a wire rack, about 20 minutes, before filling.
  4. 4Combine the mini marshmallows and milk in a saucepan over low heat, stirring often, until the marshmallows are fully melted and the mixture is smooth, 5-7 minutes.
  5. 5Remove from the heat and stir in the creme de menthe and creme de cacao. Let the mixture cool to room temperature, about 20 minutes, stirring occasionally so it doesn't set a skin on top.
  6. 6In a separate bowl, whip the heavy cream to soft peaks.
  7. 7Fold the whipped cream into the cooled marshmallow mixture in two additions, folding gently just until no white streaks remain.
  8. 8Pour the filling into the cooled crust and smooth the top. Cover and freeze for at least 4 hours, or refrigerate for at least 6 hours, until fully set.
  9. 9Garnish with chocolate shavings just before slicing.

Tips & variations

  • Use white (clear) creme de menthe instead of green for a pastel look without added color, or a drop or two of green food coloring if the liqueur alone doesn't tint the filling enough.
  • Chocolate sandwich cookies with the filling scraped out work as a swap for chocolate wafer cookies in the crust.
  • For an alcohol-free version, replace the creme de menthe and creme de cacao with 2 teaspoons peppermint extract, 1 teaspoon vanilla extract, and enough milk to make up the lost 1/2 cup liquid.
  • Freezing rather than refrigerating gives cleaner, firmer slices, which is closer to how grasshopper pie is traditionally served.

Storage & reheating

Cover tightly and store in the freezer for up to 2 weeks, or in the refrigerator for up to 3 days. If frozen, let the pie sit at room temperature for 10-15 minutes before slicing so it isn't rock-hard.

Tips from the Tulo kitchen

  • Press the crumb crust with the flat bottom of a measuring cup to get an even layer with no thin spots that could crack when sliced.
  • Let the marshmallow-milk mixture cool fully before folding in the whipped cream; adding it while still warm melts the cream and thins out the filling.

FAQ

What's the difference between creme de menthe and mint extract?

Creme de menthe is a sweetened mint liqueur with alcohol and sugar built in, while mint extract is just concentrated mint oil with no sweetness or alcohol, so swapping one for the other changes both the flavor intensity and the texture of a set filling.

Is grasshopper pie the same as a grasshopper cocktail?

They share the same two liqueurs, creme de menthe and creme de cacao, but the cocktail is a shaken drink with cream while the pie sets those same flavors into a marshmallow-and-whipped-cream filling.

Why isn't my grasshopper pie setting firm?

This usually means the marshmallow mixture wasn't fully melted and smooth before the whipped cream was folded in, or the pie wasn't given enough time (at least 4 hours in the freezer or 6 in the fridge) to firm up.

Can I use a store-bought chocolate crumb crust?

Yes, a pre-made 9-inch chocolate crumb crust works fine and skips the baking step entirely; just make sure the filling has cooled before pouring it in.

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