Mint Chocolate Grasshopper Pie is a classic no-bake dessert made with cool mint flavor and a chocolate crust. Simple to prepare and easy to multiply for a crowd.
This light and creamy mint chocolate pie dessert came into my life years ago through my sister-in-law. She called it Grasshopper Pie—and that’s the name I’ve always known it by—but if you’ve never heard that term before, Mint Chocolate Pie describes it just as well.
What I love most about this recipe is how easy it is to make and how well it scales. You can prepare it as a classic pie, double it for a 9×13 pan, or multiply it even further for large gatherings. I’ve used this recipe for everything from family celebrations to large-quantity cooking at camp, and it’s always a favorite.
Cool, creamy, and no-bake, this Mint Chocolate Grasshopper Pie is one of those dependable desserts that feels special without being fussy.
Why You’re Going to Love this Grasshopper Pie Recipe
- No-Bake & Easy – No oven required, making it a perfect dessert for warm days.
- Deliciously Light & Fluffy – A creamy, minty filling with just the right amount of sweetness.
- Perfect for Celebrations – The green color makes it festive for St. Patrick’s Day or Christmas.
- Customizable – Easily double the recipe for a larger crowd!
Ingredients You’ll Need for No Bake Grasshopper Pie:
For detailed descriptions and amounts, check the printable recipe card at the bottom of the post.
- Oreo cookies – Crushed to create a delicious chocolatey crust.
- Butter – Melted, to help the crust hold together.
- Marshmallows –Jumbo white marshmallows -the key to that light and fluffy texture.
- Milk – Helps melt the marshmallows into a smooth mixture.
- Mint extract flavoring – For that classic refreshing taste.
- Green food coloring – Optional, but great for a festive touch.
- Heavy cream for whipping – Adds the perfect creamy texture.
- Vanilla & Sugar – For extra flavor and sweetness.
How to Make Grasshopper Pie
1. Press oreo mixture onto bottom & sides of pan. Refrigerate. 
2.Melt marshmallows & milk in microwave in intervals. 
3. Once melted and smooth, add food coloring and mint flavoring. Cool. 
4. Whip cream. 
5. Add cream to cooled marshmallow mixture. 
6. Spread onto oreo crust.
How to Portion, Serve, and Adapt This Recipe
- Cooking for Two? Make a smaller batch by halving the ingredients and using a 6-inch mini pie dish or ramekins for individual servings.
- Serving a Crowd? Double the recipe and use a 9×13-inch pan for easy slicing.
- No Pie Pan? Use an 8-inch square dish instead—it works just as well!
Tips & Tricks
- Chill the crust for at least 30 minutes before adding the filling to help it hold its shape.
- Cool the marshmallow mixture before folding in whipped cream—this keeps it fluffy.
- Make ahead – This pie stores well in the fridge for up to 2 days, making it a great dessert to prepare in advance!
- Use Oreo Crumbs instead of crushing the cookies if you are pressed for time. But crushed oreos (with the filling) makes the BEST crust!
Substitutions & Variations
- Swap mint flavoring for peppermint extract if you prefer a bolder mint taste.
- Use graham crackers instead of Oreos for a different crust option.
- Make it extra indulgent by adding mini chocolate chips to the filling!
More Yummy Pie Recipes!
- My Mom’s cherry pie recipe with canned cherries
- Lemon meringue pie is always a hit with the family.
- Old fashioned banana cream pie with cooked pudding is just like Grandma made it!
- Grandma’s strawberry pie with jello is the BEST strawberry pie – and so easy to make.
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Grasshopper Pie
For those who appreciate the invigorating blend of mint and chocolate, this Grasshopper Pie is highly recommended! Featuring a crisp Oreo cookie crust and a light, airy marshmallow-mint filling, this no-bake treat suits warm summer weather, St. Patrick’s Day celebrations, or a joyful Christmas occasion. Furthermore, adapting the dimensions is simple: prepare it as a pie, double the recipe for a 9x13 pan, or use an 8-inch square pan instead of a pie dish.
Ingredients
Method
- Step 1: To make the oreo cookie crust, mix the melted butter with oreo cookie crumbs and press into the bottom and sides of a pie pan. Reserve a few to sprinkle over the top. Place in the refrigerator to set.
- Step 2: Make the marshmallow mixture: Add milk to the marshmallows and melt together in the microwave. Times vary based on strength of microwaves. I start with 1 minute, and stir after every interval until they are fully melted. If you don't have a microwave, they can be melted on the stovetop while stirring constantly. Once the marshmallows are melted and smooth, add in green food coloring and mint flavoring to taste. Start with just a little and add more as you wish. Cool the marshmallow mixture before adding the whipped cream.
- Whip the whipping cream in the bowl of a stand mixer or with a hand mixer, adding sugar and vanilla to taste. Fold the whipped cream into the cooled marshmallow mixture.
- Pour the filling into the oreo crust and sprinkle with reserved oreo crumbs on top.
- Chill in refrigerator before cutting and serving.
