Description
This Grasshopper Pie is a creamy, no-bake dessert featuring a cool mint filling nestled in a chocolate cookie crust. Perfect for warm days or festive gatherings, it’s a refreshing and indulgent treat.
Ingredients
Units
Scale
For the Crust:
- 2 cups chocolate sandwich cookie crumbs (about 20 cookies)
- 1/4 cup (60 g) unsalted butter, melted
For the Filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup crème de menthe liqueur (or 1 tsp peppermint extract + a few drops of green food coloring)
- 1/4 cup crème de cacao liqueur (optional, or substitute with 1 tsp vanilla extract)
For the Topping (Optional):
- Whipped cream
- Chocolate shavings or crushed chocolate cookies
Instructions
1. Make the Crust:
- In a medium bowl, mix the chocolate cookie crumbs with the melted butter until well combined.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
- Place in the freezer to set while you prepare the filling.
2. Prepare the Filling:
- In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and creamy.
- Gradually add the crème de menthe (or peppermint extract and food coloring) and crème de cacao (or vanilla extract), mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
3. Assemble the Pie:
- Pour the mint filling into the prepared crust, spreading it evenly.
- Cover and refrigerate for at least 4 hours, or until set. For best results, refrigerate overnight.
4. Garnish and Serve:
- Before serving, top with whipped cream, chocolate shavings, or crushed cookies if desired.
- Slice and enjoy!
Notes
- Non-Alcoholic Version: Use peppermint extract and green food coloring instead of liqueurs for a kid-friendly pie.
- Make Ahead: Grasshopper Pie can be made a day in advance. Keep it chilled until ready to serve.
- Storage: Store leftovers in the refrigerator for up to 3 days or freeze for a cool, minty treat later.