Grasshopper pie is an easy, no-bake pie made with an Oreo cookie crust and fluffy marshmallow mint filling. It's perfect for serving for Christmas or St. Patrick's Day.
Heather's recipe summary
Flavor/texture: Fluffy marshmallow pie filling flavored with creme de menthe and creme de cacao in an Oreo crust.
Serves: 8 or more
Can be made with or without alcohol: Find variations in the recipe card notes!
Similar to: Hot Fudge Marshmallow Pie and Lemon Icebox Pie
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Ingredients and substitutions
- Oreo cookies - The cookie crust can be substituted with a store bought Oreo or graham cracker crust to save time. I've also included a chocolate graham cracker crust variation in the card's notes section.
- Marshmallows - Regular or mini marshmallows work. I find mini marshmallows easier to work with because they melt faster.
How to make grasshopper pie
- Mix cookie crumbs, butter, and salt.
- Pour into a 9-inch pie plate and press into the bottom and sides to form a crust.
- Melt marshmallows and milk on the stovetop, allow to cool to room temperature, then add liquors.
- In a separate bowl, whip heavy cream until you have medium peaks.
- Gently fold the marshmallow mixture into the whipped cream and fold to incorporate.
- Pour into your prepared pie crust and refrigerate.
Tips and tricks
Melt marshmallows completely - Any marshmallow pieces left in the mixture will result in white spots throughout your pie. Make sure they're completely melted for a cohesive green color throughout.
Press crust firmly into pan - This ensures your crust doesn't fall apart while serving.
Allow marshmallow to cool - Adding hot marshmallow mixture to your whipped cream will cause it to melt. Allow it to cool to room temperature before folding the filling together.
Frequently asked questions
Yes, grasshopper pie is actually better made ahead because it requires several hours of refrigeration before serving and keeps well for up to a week. This recipe also freezes well for up to 1 month and can be served frozen if desired!
Yes, I've included a variation in the recipe card notes below. You'll need additional milk, peppermint extract, and green food coloring.
Recommended
📖 Recipe
Grasshopper Pie
Ingredients
Oreo crust
- 22 Oreo cookies
- ¼ cup (56 g) unsalted butter, melted
- pinch kosher salt
Marshmallow filling
- 10 ounces (284 g) mini marshmallows
- 6 tablespoons (85 g) milk
- ¼ teaspoon salt
- ¼ cup (56 g) creme de menthe
- 2 tablespoons (28 g) creme de cacao
- 1 ½ cups (340 g) heavy cream, very cold
Instructions
Oreo crust
- Add Oreo cookies (with cream filling) to a food processor and pulse until you have only fine crumbs. Alternatively, add cookies to a plastic bag and carefully smash with a rolling pin or mallet until you have fine crumbs.
- Pour crumbs into a bowl, then add butter and salt. Stir until mixture is thick and sandy.
- Pour crust mixture into a 9 inch pie pan. Use the flat bottom of a measuring cup to press crust firmly into the bottom of the pan. Use your hands and the side of a measuring cup to press crust firmly up the sides of the pan. Refrigerate until crust is needed in next section.
Marshmallow filling
- In a saucepan over medium-low heat, add marshmallows, milk, and salt. Stir frequently until marshmallows are mostly melted. Remove from heat and allow to cool to room temperature.
- Meanwhile, add heavy cream to a large bowl. Whip using a hand mixer (or stand mixer) for 2-3 minutes on medium speed until medium peaks form. Take care not to over-mix or your whipped cream will separate.
- Once marshmallow mixture is no longer warm, add creme de menthe and creme de cacao, stirring until fully incorporated.
- Gently fold marshmallow mixture into the whipped cream mixture until evenly incorporated.
- Pour marshmallow filling into your prepared crust and spread into an even layer.
- Refrigerate for 4 hours before serving cold. Optionally, top with additional whipped cream and chocolate curls.
Equipment Recommendations
Notes
- Storage: Pie will keep for up to 1 week in the refrigerator or about 1 month in the freezer.
- To make without alcohol: Omit the listed creme de menthe and creme de cacao and increase the listed milk to ¾ cup (170g). Add 1 teaspoon of peppermint extract and a few drops of green food coloring to the marshmallow mixture after cooling.
- Graham cracker crust variation: Substitute Oreo cookies with 1 ½ cups chocolate graham cracker crumbs and 2 tablespoons granulated sugar. Follow the rest of the recipe as written.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!