Mint Chocolate Grasshopper Pie is a timeless no-bake dessert that pairs refreshing mint with a rich chocolate crust. It’s quick to assemble, easy to scale, and perfect for warm weather or festive occasions.
This light and creamy mint chocolate pie first came into my kitchen thanks to family, and I’ve always called it Grasshopper Pie. If that name is new to you, think of it simply as a Mint Chocolate Pie—a cool, fluffy filling set in a crunchy chocolate cookie crust. It’s a no-bake dessert that’s as dependable as it is delicious, and it scales easily for gatherings of any size.
I love this recipe for how quickly it comes together and how adaptable it is. Make it in a standard pie dish, double it for a 9×13 pan, or use smaller dishes or ramekins for individual portions. The mint flavor is bright without being overpowering, and the marshmallow-based filling keeps the texture airy and satisfying.
Why You’re Going to Love this Grasshopper Pie Recipe
- No-Bake & Easy – No oven needed, so it’s ideal for hot days or when you want dessert without fuss.
- Light & Fluffy – A marshmallow-mint filling folded with whipped cream gives a delicate, airy texture.
- Festive – The pale green color and chocolate crust make it great for St. Patrick’s Day, holiday parties, or summer gatherings.
- Flexible – Scale the recipe up or down effortlessly for two people or a crowd.
Ingredients for No-Bake Grasshopper Pie
Below are the ingredients with amounts for a standard 9-inch pie yield (about 8 servings).
- 1 1/4 cups crushed Oreo cookie crumbs (about 17 cookies)
- 3 tablespoons melted butter
- 28 jumbo marshmallows
- 1/2 cup milk
- Mint extract (start with 1/4 teaspoon and adjust to taste)
- Green food coloring (optional, a few drops for color)
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Sugar to taste (optional, if you prefer extra sweetness)
Yield: 8 servings | Prep Time: 20 minutes | Active Time: 3 minutes | Total Time: 23 minutes (plus chilling)
This recipe produces a soft, minty filling set in a chocolatey Oreo crust. The marshmallows give body and lift to the filling while whipped cream ensures a smooth, creamy mouthfeel. Chill time is important so the pie firms up enough to slice cleanly.
Instructions
- Make the crust: Combine crushed Oreo crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Reserve a tablespoon or two of crumbs for garnish. Chill the crust in the refrigerator for at least 30 minutes to set.
- Melt the marshmallows: Place marshmallows and milk in a microwave-safe bowl. Microwave in 30–60 second intervals, stirring between, until smooth. Alternatively, melt over low heat on the stovetop, stirring constantly.
- Flavor and cool: Stir a small amount of mint extract and a drop or two of green food coloring into the melted marshmallows. Start with a conservative amount of extract and adjust to your taste. Allow the mixture to cool to room temperature before adding whipped cream.
- Whip the cream: Whip heavy cream with vanilla (and sugar if using) until soft peaks form. Use a stand mixer or hand mixer for best results.
- Combine: Gently fold the whipped cream into the cooled marshmallow-mint mixture until evenly combined and fluffy.
- Assemble and chill: Pour the filling into the prepared Oreo crust. Smooth the top and sprinkle with reserved Oreo crumbs. Cover and chill in the refrigerator for several hours or until firm enough to slice.
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1. Press Oreo mixture onto bottom & sides of pan. Refrigerate. -
2. Melt marshmallows and milk in intervals. -
3. Add food coloring and mint extract; cool before folding in cream. -
4. Whip the cream to soft peaks. -
5. Fold whipped cream into the cooled marshmallow mixture. -
6. Spread filling into Oreo crust and chill until set.
How to Portion, Serve, and Adapt This Recipe
- For two: Halve the ingredients and use a 6-inch pie dish or ramekins for individual servings.
- For a crowd: Double the ingredients and use a 9×13-inch pan for easy slicing and serving.
- No pie pan? An 8-inch square baking dish works just as well.
Tips & Tricks
- Chill the crust well: Refrigerating the crust before adding the filling helps it hold its shape and improves slicing.
- Cool before folding: Make sure the marshmallow mixture is cool to the touch before folding in whipped cream to keep the filling airy.
- Make ahead: The pie holds well in the refrigerator for up to 2 days—cover it and chill until ready to serve.
- Shortcut: Use pre-made Oreo crumbs if you’re short on time; if you have time, crush whole Oreos (with filling) for the best texture.
Substitutions & Variations
- Swap mint extract for peppermint extract for a sharper mint flavor.
- Use graham cracker crumbs instead of Oreos for a milder, honey-flavored crust.
- Add mini chocolate chips or chopped Andes mints to the filling for extra chocolate pieces in every bite.
- For a lighter version, use reduced-fat whipped topping, though texture will be slightly different.
More Yummy Pie Ideas
- Cherry pie with canned cherries
- Lemon meringue pie
- Old-fashioned banana cream pie with cooked pudding
- Strawberry pie made with gelatin for a classic summer dessert
Save This Recipe
Save this Grasshopper Pie recipe to your dessert board or print it for easy reference. It’s an easy, no-bake dessert that tastes like a celebration and comes together in under 30 minutes of active work.
