Discover an irresistible twist on the classic Grasshopper Pie: a frozen minty dessert with a creamy marshmallow filling and a crunchy Oreo crust. With its festive green color and rich chocolate notes, this easy-to-make pie is perfect for holidays, gatherings, or simply indulging in a nostalgic sweet treat.
❤️ Why You’ll Love This Recipe
- Simple & Delicious: Uses marshmallows as a shortcut, creating a tasty treat without the fuss of eggs and gelatin. 🌟
- Customizable Mint Flavor: Choose between crème de menthe liqueur or peppermint extract for your preferred mint intensity.
- Make-Ahead Friendly: Can be prepared a couple of days in advance, making it perfect for entertaining.
- Nostalgic Charm: A classic dessert that evokes warm memories and delights taste buds.
- Chocolatey Crust: Features an Oreo cookie crust for an extra layer of chocolate goodness.
🛠 Tools You’ll Need
- 10-inch pie dish
- Food processor or Ziploc bag and rolling pin (for crushing Oreos) 🍪
- Saucepan (for marshmallow mixture) 🍲
- Hand mixer or stand mixer (for whipping cream)
- Mixing bowls
- Measuring cups & spoons 📏
🥄 Key Ingredients
For the Oreo Crust:
- Oreo cookies (30 cookies, fillings discarded, crushed fine) – The base for our rich chocolate crust. 🖤
- Unsalted butter (6 tablespoons, melted) – Binds the crumbs and adds flavor. 🧈
For the Marshmallow Mixture:
- Whole milk (3/4 cup) – For a creamy base. 🥛
- Large marshmallows (24) – The secret to a smooth, easy-to-set filling. ☁️
- Crème de menthe liqueur (1/4 cup) – For that signature mint flavor and green hue. 🌿
- White crème de cacao (2 tablespoons) – Adds a subtle chocolate note.
- Green food coloring (1 to 2 drops, optional) – To enhance the vibrant green color. 💚
For the Whipped Cream:
- Heavy cream (1 cup) – Whipped to perfection for a light, airy texture. 🍦
For Garnish (Optional):
- Chocolate shavings – For an elegant finish. 🍫
🍪 How to Make Grasshopper Pie
- Preheat Oven & Prepare Crust
Preheat your oven to 425°F (220°C). In a bowl, mix the crushed Oreo cookie halves and 6 tablespoons of melted butter. Press this mixture firmly into the bottom and up the sides of a 10-inch pie dish. Bake for 5 to 10 minutes, then remove from oven and cool completely. Once cooled, place in the freezer to chill. 🧊 - Make the Marshmallow Mixture
In a saucepan over medium heat, warm the milk until steaming but not boiling. Add the marshmallows and stir gently until they are completely melted and smooth. Remove the pan from heat and cool to room temperature, then chill in the fridge until cool to the touch. (You can speed this up with an ice water bath). 🌡️ - Mix Liqueurs & Whip Cream
Add crème de menthe and crème de cacao to the cooled marshmallow mixture and mix well. Add a drop or two of green food dye if desired. In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream into the milk and marshmallow mixture in three separate additions, continuing to fold gently until no more white streaks remain. 💚 - Assemble & Freeze
Pour the filling into the chilled Oreo crust and freeze for at least 3 hours, or until firm. If leaving in the freezer longer, cover loosely with aluminum foil after 3 hours to protect it. ❄️ - Serve
Serve with a dollop of whipped cream and a sprinkle of chocolate shavings, if desired. Enjoy your minty masterpiece! 😋
💡 Tips for Success
- Chill Marshmallow Mixture: Ensure the marshmallow mixture is completely cool before folding in the whipped cream. If it’s too warm, the whipped cream will melt and the pie won’t set properly.
- Don’t Overmix Whipped Cream: Whip the cream until stiff peaks form, but be careful not to overmix, as it can become grainy.
- Clean Slices: For perfectly clean slices, use a sharp knife and run it under hot water, then wipe it dry, before each cut.
🆘 Pie Troubleshooting Guide
- Problem: Pie filling is too runny or doesn’t set.
- Likely Cause: Marshmallow mixture was too warm when whipped cream was added, or not enough chilling time.
- Solution: Ensure marshmallow mixture is cool to the touch. Freeze for at least 3 hours, or longer if needed.
- Problem: Crust is too crumbly.
- Likely Cause: Not enough butter or not pressed firmly enough.
- Solution: Ensure the correct amount of melted butter is used and press the crust firmly into the pie dish.
- Problem: Mint flavor is too strong or too weak.
- Likely Cause: Incorrect amount of liqueur or extract.
- Solution: Adjust the amount of crème de menthe or peppermint extract to your taste. Start with less and add more if desired.
👩🍳 Pro Chef Tips
- Non-Alcoholic Version: Replace crème de menthe and crème de cacao with 1 teaspoon peppermint extract plus 1/2 teaspoon vanilla extract for an alcohol-free pie.
- Oreo Crust Alternatives: If you prefer not to separate Oreos, use 1 1/4 cups of crushed chocolate wafers or a graham cracker crust.
- Garnish Creatively: Besides chocolate shavings, consider a sprinkle of finely crushed Oreos or a few fresh mint leaves for garnish.
☕ Perfect Pairings: What to Enjoy with Your Grasshopper Pie
This refreshing pie pairs wonderfully with:
- Coffee: A strong cup of coffee or espresso can balance the sweetness and mint. ☕
- Hot Chocolate: For a decadent treat, pair with a rich hot chocolate.
- Milk: A simple glass of cold milk is always a comforting choice. 🥛
- Mint Tea: For an extra minty experience, serve with a cup of mint tea.
📦 How to Store
- Freezer: Store the Grasshopper Pie in the freezer. Cover loosely with aluminum foil after 3 hours to protect it from freezer burn. It can be kept frozen for at least a week. For longer storage, wrap tightly in plastic wrap and then foil.
- Thawing: Thaw slightly in the refrigerator before serving for easier slicing, or enjoy directly from the freezer for a firmer texture.
This comprehensive guide ensures you’ll create a perfect Grasshopper Pie every time, making your dessert experience even sweeter!
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Magic Grasshopper Pie: The Mint-Chocolate Delight That Wins Every Heart
Description
This Grasshopper Pie is a classic minty green dessert with an Oreo cookie crust. It features a creamy marshmallow-based filling flavored with crème de menthe and crème de cacao (or peppermint and vanilla extract for a non-alcoholic version), topped with whipped cream and chocolate shavings. It's a make-ahead friendly pie, perfect for any gathering.
Ingredients
Instructions
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Preheat Oven & Prepare Crust: Preheat oven to 425°F. Mix crushed Oreos and melted butter. Press into a 10-inch pie dish. Bake 5-10 mins, cool, then chill in freezer.
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Make the Marshmallow Mixture: Warm milk in a saucepan, add marshmallows, stir until melted. Cool to room temperature, then chill until cool to the touch.
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Mix Liqueurs & Whip Cream: Add liqueurs (or extracts) and optional green food dye to marshmallow mixture. Whip heavy cream to stiff peaks. Fold whipped cream into marshmallow mixture.
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Assemble & Freeze: Pour filling into crust. Freeze for at least 3 hours. Cover loosely with foil for longer freezing.
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Serve: Serve with whipped cream and chocolate shavings, if desired.
Grasshopper Pie, Mint Pie, Oreo Crust, No-Bake Pie, Marshmallow Pie, Classic Dessert, Make-Ahead Dessert, Simply Recipes, Elise Bauer