Close your eyes, take a bite, and transport yourself back in time to those carefree childhood days filled with laughter, sunshine, and simple, delicious treats like grasshopper pie.
With an irresistible combination of cool minty flavors, creamy filling, and a chocolatey cookie crust, this no bake dessert will have you feeling like a kid again in no time. Best of all, we’ve made this classic recipe family friendly with no alcohol and no baking required.
Why You’ll Love Grasshopper Pie
- Anytime Treat: Serve this pie for St. Patrick’s Day, at your summer BBQ, for July 4th, or really any time you want to cool down with a refreshing dessert.
- Quick & Easy: With no baking involved, this recipe is perfect for beginners or those short on time. Simply mix the ingredients together and let your fridge do the rest of the work.
- Alcohol Free: While the original version used creme de menthe, I’ve opted for a non-alcoholic version that is safe for all ages to enjoy.
- Make Ahead: This pie can be made ahead of time and stored in the freezer until ready to serve, making it a convenient option for busy hosts.
What You’ll Need:
Ingredients:
- Mint Oreo cookies
- Unsalted butter
- Heavy cream
- Cream cheese, softened
- Powdered sugar
- Salt
- Mint extract
- Green gel food coloring
- Cool whip
Equipment:
- Food processor
- 9-inch pie pan
- 2 large mixing bowls
- Mixer
- Mixing spoon or spatula
- Piping bag with star tip
Step-by-Step Directions:
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Make the Crust
Step 1 – Add the Oreo cookies to a food processor and blitz the crumbs until a coarse, sandy texture forms.
Step 2 – Remove the blade from the food processor. Add the melted butter to the cookies and fold together until well combined.
Step 3 – Press the cookie mixture evenly onto the bottom of a 9-inch pie pan, pressing the mixture up the sides to form the pie crust. Place in the freezer while you continue with the filling.
Make the Filling and Assemble
Step 4 – Beat the heavy cream in a large mixing bowl until stiff peaks form when the whisk is removed.
Step 5 – In a separate large mixing bowl, beat the cream cheese until smooth.
Step 6 – Add the powdered sugar, salt, mint extract, and green gel food coloring to the cream cheese mixture. Mix until well combined. Make sure your mixture is darker than you would like it to be after the filling is finished. (see notes)
Step 7 – Fold the whipped cream into the cream cheese mixture until well combined and evenly colored.
Step 8 – Spread the filling into the pie crust, smoothing out the top with a spatula. Freeze the pie for at least 6 hours, or overnight.
Decorating the Pie
Step 9 – Before serving, scoop 1 cup of Cool Whip into a piping bag fitted with a star tip.
Step 10 – Pipe small stars around the outside edge of the pie. Garnish with additional Mint Oreos and Oreo crumbles as desired.
Essential Tips:
Don’t skip these tips – read them before starting to avoid any potential mistakes.
- Cut the cream cheese into cubes and let it fully soften before mixing. This will avoid lumps in your filling and make it easier to mix as well.
- Freeze the pie for at least 6 full hours to ensure it is set properly throughout.
- To crush Oreos for topping, you can do a quick blitz in the food processor. Alternatively, you can place them in a gallon size zip-top bag and roll a rolling pin on top.
- Don’t overmix the whipped cream – stop mixing as soon as stiff peaks form.
Frequently Asked Questions:
Storage Tips:
Once the pie has initially set up in the freezer, you can wrap the pie (or leftovers) tightly with plastic wrap, label it with the name and the date and keep frozen for up to 2 months.
If you liked my Grasshopper Pie recipe, you’re going to love my Peach Dump Cake. The combination of sweet peaches with a golden, buttery cake topping, this oh-so-easy cake is the perfect treat to enjoy with friends and family.
Or you can check out all my other desserts recipes here.
Grasshopper PIe
Refreshingly minty and simple, this no-bake Grasshopper Pie recipe combines Mint Oreos, creamy filling, and a hint of green for a perfect dessert.
Ingredients
- Mint Oreo cookies (about 30)
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups heavy cream
- 8 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- Pinch of salt
- 1/2 teaspoons mint extract
- Green gel food coloring
- 1 cup cool whip
- Extra Mint Oreo cookies for topping
Instructions
Make the Crust
- Add the Oreo cookies to a food processor and blitz the crumbs until a coarse, sandy texture forms.
- Remove the blade from the food processor. Add the melted butter to the cookies and fold together until well combined.
- Press the cookie mixture evenly onto the bottom of a 9-inch pie pan, pressing the mixture up the sides to form the pie crust. Place in the freezer while you continue with the filling.
Make the Filling and Assemble
- Beat the heavy cream in a large mixing bowl until stiff peaks form when the whisk is removed.
- In a separate large mixing bowl, beat the cream cheese until smooth.
- Add the powdered sugar, salt, mint extract, and green gel food coloring to the cream cheese mixture. Mix until well combined. Make sure your mixture is darker than you would like it to be after the filling is finished. (see notes)
- Fold the whipped cream into the cream cheese mixture until well combined and evenly colored.
- Spread the filling into the pie crust, smoothing out the top with a spatula. Freeze the pie for at least 6 hours, or overnight.
Decorate the Pie
- Before serving, scoop 1 cup of Cool Whip into a piping bag fitted with a star tip.
- Pipe small stars around the outside edge of the pie. Garnish with additional Mint Oreos and Oreo crumbles as desired.
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- Cut the cream cheese into cubes and let it fully soften before mixing. This will avoid lumps in your filling and make it easier to mix as well.
- Freeze the pie for at least 6 full hours to ensure it is set properly throughout.
- To crush Oreos for topping, you can do a quick blitz in the food processor. Alternatively, you can place them in a gallon size zip-top bag and roll a rolling pin on top.
- Don’t overmix the whipped cream - stop mixing as soon as stiff peaks form.
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