Grasshopper Pie

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.

Prep Time 15

Cook Time 10

Cooling time 4

Total Time 4 25

Servings people

Author Heather

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.

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.

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