Grasshopper Pie

This version is creamy, minty without being overpowering, and made as a frozen pie, which makes it perfect to prep ahead. It’s not the old-school alcohol-heavy version either, so it’s something everyone will actually eat.

One thing to know going in, this pie does freeze solid, so plan to let it sit out before slicing. I learned that the hard way the first time, and now I just give it 10 to 20 minutes depending on the room temperature and it cuts clean.

Ingredients

This pie has a smooth, creamy mint filling that freezes well without getting icy, and the Oreo crust gives it that chocolate contrast that makes each bite work. The mint flavor is there, but not so strong that it takes over.

• 1 family size package mint Oreo cookies (about 19 oz)
• 5 tablespoons butter, melted
• 1 block (8 oz) cream cheese, softened
• 2 1/2 cups heavy whipping cream, divided
• 1 3/4 cups powdered sugar, divided
• 1/4 teaspoon peppermint extract
• green food coloring (optional)

Ingredient notes based on testing:

• I used LorAnn peppermint oil, which is strong, so the small amount is enough. That same peppermint oil is what makes my mint chocolate fudge so good if you want another easy mint chocolate treat
• The green food coloring is purely for looks. I added a lot to get that bright green color, but you can skip it
• Mint Oreos give this pie its base flavor, so no need to overcomplicate it

How to Make Grasshopper Pie

Step 1: Make the Oreo crust

Add 30 Oreo cookies to a food processor and pulse for about 10 seconds until fine crumbs form.

Pour in the melted butter and pulse again for about 5 seconds until fully combined.

Press the mixture firmly into the bottom of a 9.5 inch pie plate using the back of a spoon. Place the crust in the freezer while you prepare the filling.

Step 2: Make the cream cheese base

In a mixing bowl, beat together the cream cheese, 1 1/2 cups powdered sugar, peppermint extract, and green food coloring.

The mixture will be thick and slightly stiff, which is normal.

Step 3: Whip the cream

In a separate bowl, beat 1 1/2 cups heavy whipping cream until stiff peaks form, about 4 to 5 minutes.

Add the whipped cream to the cream cheese mixture and beat until fully combined and smooth.

If you want a brighter green color, this is the point to adjust it.

Step 4: Assemble and freeze

Remove the crust from the freezer and spread the filling evenly into the pie shell.

Place the pie in the freezer for at least 6 hours or overnight until fully set.

Finish and serve

Remove the pie from the freezer and let it sit at room temperature for about 10 to 20 minutes, just until it’s soft enough to slice cleanly but still holds its shape. You’ll notice the edges start to give slightly when it’s ready.

Slice the remaining Oreo cookies in half to make 8 pieces.

In a clean bowl, beat the remaining 1 cup heavy whipping cream with 1/4 cup powdered sugar until stiff peaks form, about 3 to 4 minutes.

Transfer to a piping bag with a large star tip, pipe onto the pie, and place one half Oreo on each slice before serving.

Real Tips From Making This

• I made the whipped topping the day before and kept it in a piping bag in the fridge to save time.
• If you are transporting it, it will soften naturally, which actually helps with serving.

What Is Grasshopper Pie?

Grasshopper pie is a mint chocolate dessert inspired by the classic grasshopper drink, but most homemade versions today skip the alcohol and focus on that cool mint flavor paired with a chocolate crust.

This version keeps things simple and more practical for serving, using mint Oreos and a cream-based filling that freezes well but still softens nicely for slicing. It gives you that classic flavor without needing specialty ingredients or making it overly rich.

If you’re on a mint chocolate kick, my homemade thin mints are another no-bake treat using the same Andes mint flavor and ready in under 30 minutes