Grasshopper Pie Recipe

Introduction

Grasshopper Pie is a refreshing and vibrant dessert perfect for mint lovers. With a creamy, mint-flavored filling nestled in an Oreo crust and topped with whipped cream and chocolate shavings, it’s a delightful treat to impress your guests.

Ingredients

• 14.3 oz package Oreos
• 6 tablespoons unsalted butter (melted)
• 2 boxes instant vanilla pudding mix (3.94 oz per box; cheesecake flavored pudding can also be used)
• 3 1/3 cups heavy whipping cream
• 8 oz container Cool Whip (thawed or homemade whipped cream)
• 1/2 teaspoon mint extract
• Mint green food coloring (preferably gel)
• 1 cup heavy whipping cream (very cold)
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 dark chocolate bar
• Fresh mint leaves

Instructions

1. Step 1: Make the crust by adding Oreo cookies to a blender or food processor. Pulse until they become fine cookie crumbs.
2. Step 2: Transfer the crumbs to a large bowl and mix with the melted butter until fully combined.
3. Step 3: Press the crumb mixture into the bottom and sides of a 9 or 10-inch pie pan, leaving about 1 inch from the top. Use the bottom of a measuring cup to press it down firmly. Chill until ready to fill.
4. Step 4: For the filling, ignore the pudding box instructions. In a large bowl, combine the instant vanilla pudding mixes with 3 cups of heavy cream. Beat with an electric mixer until very thick and well combined.
5. Step 5: Gently fold in the thawed Cool Whip, then add the mint extract and a few drops of green food coloring. Mix on low speed until evenly colored. Add more drops if needed to get your preferred green hue.
6. Step 6: Spread the filling evenly over the chilled crust. Cover with plastic wrap and refrigerate for 4 to 8 hours to set.
7. Step 7: To make the topping, chill a mixing bowl in the freezer for 15 to 20 minutes.
8. Step 8: Remove the bowl and add the very cold heavy cream, powdered sugar, and vanilla extract. Beat on high for 4 to 5 minutes until stiff peaks form and the whipped cream holds its shape.
9. Step 9: Create chocolate shavings by briefly heating the chocolate bar in the microwave for 5 to 7 seconds, then peeling curls off the side with a vegetable peeler.
10. Step 10: Spread the whipped cream topping over the pie, then garnish with chocolate shavings and fresh mint leaves before serving.

Tips & Variations

• For a richer flavor, try using cheesecake-flavored pudding mix instead of vanilla.
• If you prefer a stronger mint taste, add extra mint extract gradually to avoid overpowering the pie.
• Use gel food coloring sparingly as it is more concentrated and won’t affect the texture of the filling.
• Homemade whipped cream can be substituted for Cool Whip to make the pie completely from scratch.
• Serve the pie chilled for best texture and flavor.

Storage

Store Grasshopper Pie covered in the refrigerator for up to 3 days. The crust may soften slightly over time but the flavors will deepen. Reheat is not recommended; serve chilled directly from the fridge for the best experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Grasshopper Pie gluten-free?

Yes, you can use gluten-free chocolate sandwich cookies instead of Oreos to make the crust gluten-free.

How long should I chill the pie before serving?

Chill the pie for at least 4 hours, but preferably 6 to 8 hours, to allow the filling to fully set for the best texture.

Grasshopper Pie Recipe

Print Recipe

★★★★★

5 from 149 reviews

This classic Grasshopper Pie is a refreshing no-bake dessert featuring a crunchy Oreo cookie crust filled with a smooth, mint-flavored vanilla pudding and whipped cream mixture. Topped with homemade whipped cream, chocolate shavings, and fresh mint leaves, this pie offers a perfect balance of minty freshness and creamy sweetness, ideal for any occasion.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 14.3 oz package Oreo cookies
• 6 tablespoons unsalted butter (melted)

Filling

• 2 boxes instant vanilla pudding mix (3.94 oz per box; cheesecake flavored optional)
• 3 1/3 cups heavy whipping cream
• 8 oz container Cool Whip (thawed or homemade whipped cream)
• 1/2 teaspoon mint extract
• Mint green food coloring (preferably gel)

Topping

• 1 cup heavy whipping cream (very cold)
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 dark chocolate bar
• Fresh mint leaves

Instructions

1. Make the crust: Place Oreo cookies in a blender or food processor and pulse until finely crushed into cookie crumbs. Transfer crumbs into a large bowl and stir in the melted butter until combined.
2. Press the crust: Press the cookie crumb mixture evenly into the bottom and up the sides of a 9 or 10-inch pie pan, leaving about 1 inch from the top. Use the bottom of a measuring cup to firmly pack down the crust. Chill the crust in the refrigerator while preparing the filling.
3. Prepare the filling: Disregard the pudding mix instructions. In a large mixing bowl, combine both boxes of instant vanilla pudding mix with 3 cups of heavy cream. Beat with an electric mixer until the mixture is well combined and thickened.
4. Add Cool Whip and flavors: Fold in the thawed Cool Whip until blended. Add the mint extract and a few drops of green gel food coloring. Mix on low speed until the color and flavor are evenly incorporated. Add more color drops if needed to achieve the desired mint green shade.
5. Fill the pie crust: Spread the prepared filling evenly over the chilled Oreo crust. Cover the pie loosely with plastic wrap and refrigerate for 4 to 8 hours to set.
6. Prepare the topping: Place a mixing bowl in the freezer for 15-20 minutes. Then, remove it and add the very cold 1 cup heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer for 4-5 minutes until stiff peaks form and the whipped cream holds its shape.
7. Make chocolate shavings: Warm the dark chocolate bar in the microwave for 5-7 seconds to soften slightly. Using a vegetable peeler, carefully shave curls or thin pieces of chocolate for garnish.
8. Assemble the topping: Spoon the freshly whipped cream over the chilled filling. Decorate the top with chocolate shavings and fresh mint leaves for a beautiful, minty finish.

Notes

• You can substitute cheesecake flavored pudding for added richness and a slightly tangy flavor.
• For a homemade alternative, replace Cool Whip with freshly whipped cream stabilized with a small amount of powdered sugar.
• Chilling the mixing bowl before whipping the cream helps achieve better volume and stiff peaks.
• Be cautious when warming the chocolate bar; a few seconds suffice to soften without melting excessively.
• This pie is best served chilled and should be kept refrigerated until serving.

Keywords: Grasshopper Pie, no-bake pie, mint dessert, Oreo crust pie, instant pudding pie, chilled pie, mint whipped cream pie