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Grasshopper Pie Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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