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Grasshopper Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/grasshopper-pie-recipe/