Introduction

Grasshopper Pie is a delightful no-bake dessert combining a classic Oreo crust with a creamy, mint-flavored filling. It’s perfect for any occasion when you want a refreshing and indulgent treat that’s easy to prepare and sure to impress.

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

Instructions

Step 1: Make the crust by pulsing Oreo cookies in a blender or food processor to create fine crumbs. Transfer the crumbs to a large bowl and mix with melted butter.
Step 2: Press the cookie mixture evenly onto the bottom and up the sides of a 9 or 10-inch pie pan, leaving about one inch from the top. Use the bottom of a measuring cup to firmly press the crust. Chill until ready to fill.
Step 3: For the filling, ignore the pudding package instructions. In a large bowl, combine the pudding mix with 3 cups of heavy whipping cream. Beat with an electric mixer until very thick.
Step 4: Fold in the thawed Cool Whip. Add the mint extract and a few drops of green food coloring, mixing gently on low speed until the color is evenly distributed. Add more food coloring as needed to reach your desired shade.
Step 5: Spread the filling evenly over the chilled crust. Cover the pie with plastic wrap and refrigerate for 4 to 8 hours to set.
Step 6: Prepare the topping by chilling a mixing bowl in the freezer for 15 to 20 minutes. Then, add the very cold heavy cream, powdered sugar, and vanilla extract to the bowl and whip on medium-high speed until stiff peaks form.
Step 7: Make chocolate shavings by microwaving the chocolate bar for 5 to 7 seconds, then using a vegetable peeler along the edge to create curls.
Step 8: Spoon the whipped cream over the set pie, then garnish with chocolate shavings and fresh mint leaves before serving.

Tips & Variations

For a stronger mint flavor, increase the mint extract slightly, but add it gradually to avoid overpowering the pie.
Substitute homemade whipped cream for Cool Whip if you prefer a fresher texture.
Use gel food coloring to achieve a more vibrant green without altering the filling’s consistency.
Try adding crushed peppermint candies on top for an extra festive touch.

Storage

Store the Grasshopper Pie covered in the refrigerator for up to 3 days. To reheat, it’s best served chilled, so allow it to come to room temperature for a few minutes before serving. The whipped cream topping tastes best fresh, so consider adding fresh whipped cream just before serving if storing longer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Grasshopper Pie ahead of time?

Yes, this pie can be made a day in advance and refrigerated. The flavors develop beautifully as it chills, making it an excellent make-ahead dessert.

What can I use if I don’t have Oreos?

You can substitute Oreos with any chocolate sandwich cookies or chocolate wafers. Just ensure they’re finely crushed to create a solid crust.

Grasshopper Pie Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

Grasshopper Pie is a refreshing and creamy no-bake dessert featuring a rich Oreo cookie crust filled with a mint-flavored vanilla pudding and whipped cream mixture. Topped with homemade whipped cream, chocolate curls, and fresh mint leaves, this pie offers a perfect balance of minty freshness and indulgent chocolate, making it an ideal treat for any occasion.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

14.3 oz package Oreos
6 tablespoons unsalted butter (melted)

Filling

2 boxes instant vanilla pudding mix (3.94 oz per box; cheesecake flavored pudding can 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 gel food coloring (a few drops, adjust as needed)

Topping

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

Instructions

Make the crust: Place the Oreo cookies in a blender or food processor and pulse until they become fine crumbs. Transfer the crumbs to a large bowl and add the melted unsalted butter. Mix until the crumbs are evenly coated with butter.
Press crust into pan: Press the cookie crumb mixture firmly into the bottom and up the sides of a 9 or 10-inch pie pan, leaving about an inch from the top edge. Use the bottom of a measuring cup to evenly compact the crust. Chill in the refrigerator while preparing the filling.
Prepare filling base: Ignore the pudding mix package instructions. In a large mixing bowl, combine the two boxes of instant vanilla pudding mix with 3 cups of heavy whipping cream. Beat with an electric mixer until the mixture becomes very thick and well combined.
Add cool whip and flavorings: Gently fold in the thawed cool whip until fully incorporated. Then add 1/2 teaspoon of mint extract and a few drops of green gel food coloring. Mix on low speed until the color and flavor are evenly blended. Add more food coloring if necessary to achieve a vibrant mint green hue.
Fill the crust: Spread the mint pudding filling evenly over the chilled Oreo crust. Cover the pie pan with plastic wrap and refrigerate for 4 to 8 hours to set.
Prepare topping: Place a mixing bowl in the freezer for 15-20 minutes to chill. Once cold, remove the bowl and add 1 cup of very cold heavy whipping cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer for 4-5 minutes until stiff peaks form, indicating the whipped cream holds its shape well.
Make chocolate shavings: Microwave the dark chocolate bar for 5-7 seconds to soften slightly. Using a vegetable peeler, shave the chocolate bar to create delicate chocolate curls.
Assemble topping and garnish: Spoon the freshly whipped cream over the set pie filling. Decorate the top with the chocolate shavings and fresh mint leaves for a festive and appealing presentation.

Notes

You can substitute cheesecake-flavored pudding mix for vanilla to add a slight tangy flavor.
Make sure the heavy cream for whipping is very cold to achieve the best volume and texture.
If you do not have gel food coloring, liquid food coloring can be used but gels give a more vibrant color without watering down the filling.
This pie requires chilling time of at least 4 hours to set properly; overnight chilling is ideal.
For a homemade whipped cream, use heavy cream sweetened with sugar and vanilla instead of store-bought cool whip.
Chocolate curls can be made in advance and stored in an airtight container in the refrigerator.

Keywords: Grasshopper Pie, Oreo crust, mint pie, no-bake pie, creamy dessert, mint pudding pie