Print

Creamy Grasshopper Pie with Oreo Crust

creamy grasshopper pie with Oreo crust - featured image
Print Recipe

This creamy grasshopper pie features a thick, buttery Oreo crust and a cool, minty marshmallow filling, making it a showstopping dessert that’s easy to prepare and perfect for any occasion. The refreshing mint flavor and chocolatey crunch will delight kids and adults alike.

Ingredients

Scale
  • 28–30 Oreo cookies (about 2 3/4 cups crumbs), regular, not Double Stuf
  • 6 tablespoons unsalted butter, melted
  • 7 oz marshmallow crème (about 1 cup)
  • 1/4 cup crème de menthe liqueur
  • 2 tablespoons crème de cacao liqueur (optional, or substitute with more crème de menthe or peppermint extract)
  • 1 cup heavy whipping cream
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 2–3 drops green food coloring (optional)
  • 2–3 tablespoons mini chocolate chips (optional, for topping)
  • Whipped cream (for topping)
  • Crushed Oreos or Andes mints (for garnish, optional)

Instructions

  1. Add Oreo cookies to a food processor and pulse until fine crumbs form. Alternatively, crush cookies in a zip-top bag with a rolling pin.
  2. Pour crumbs into a medium bowl and stir in melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the freezer for 15 minutes, or bake at 350°F for 8–10 minutes for a crispier crust. Let cool completely.
  4. In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and beat until combined.
  5. Add marshmallow crème, crème de menthe, and crème de cacao (or substitute). Beat until fully incorporated and pale green.
  6. If desired, add green food coloring and mix gently.
  7. In a separate chilled bowl, beat heavy whipping cream to stiff peaks.
  8. Gently fold whipped cream into the minty cream cheese mixture with a spatula until no white streaks remain.
  9. Spoon the filling into the cooled Oreo crust and smooth the top.
  10. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  11. Just before serving, pipe or dollop whipped cream around the edges and sprinkle with mini chocolate chips and crushed Oreos or Andes mints.
  12. Slice with a hot, clean knife and serve chilled.

Notes

For a gluten-free version, use gluten-free chocolate sandwich cookies. For a non-alcoholic pie, substitute crème de menthe and crème de cacao with peppermint extract and green food coloring. Chill the pie overnight for best flavor and clean slices. Garnish just before serving for freshest look. The pie can be made ahead and stored in the fridge for up to 4 days, or frozen (without whipped cream topping) for up to 2 months.

Nutrition

Keywords: grasshopper pie, Oreo crust, mint chocolate dessert, easy pie recipe, marshmallow crème, crème de menthe, summer dessert, St. Patrick's Day, no bake pie, chocolate mint

Find it online: https://katedishes.com/creamy-grasshopper-pie-recipe-with-oreo-crust-easy-minty-chocolate-dessert/