Grasshopper Pie
Grasshopper pie is a no bake mint pie with a mousse like filling and oreo crust. The whole family can enjoy this grasshopper pie recipe because it uses mint extract instead of alcohol.
What is grasshopper pie
Grasshopper pie is a no bake pie with a mousse filling and chocolate cookie crust. This mint pie usually contains alcohol featuring creme de menthe which gives the pie it’s minty green color.
Our grasshopper pie recipe is alcohol free. It uses mint extract and green food coloring to produce the same results!
If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick. Once you add in the cool whip, the mixture will become more creamy and fluffy.
Total time required
- 3 minutes to make the oreo crust
- 5 minutes to make the mint filling
- 5 minutes to make whipped cream topping
- 4-8 hours to chill in the fridge
Ingredients
- instant vanilla pudding mix
- heavy cream
- cool whip
- mint extract
- green food coloring
- oreos
- butter
How to make grasshopper pie
LAYER #1 – OREO CRUST
- In a blender or food processor, pulse the oreos (the cookie and the cream) into crumbs. Combine with the melted butter and press the mixture into the pie pan using the bottom of a measuring cup.
LAYER #2 – PUDDING FILLING
- Beat the pudding mix and heavy cream together. The mixture will be extremely thick. If you have a stand mixer, this is a great time to use it!
- Gently beat in the cool whip, mint extract and green food coloring. Once you add in the cool whip, the mixture will become more creamy and fluffy. Spread the filling over the crust.
LAYER #3 – WHIPPED CREAM TOPPING
- Top the pie with homemade whipped cream and chocolate shavings.
How to store grasshopper pie
This pie needs to be refrigerated. It can also be frozen for a frozen dessert pie! Be sure to cover the pie with plastic wrap to keep it fresh.
How to make easy chocolate shavings at home
The easiest way to make chocolate shavings is to take a Hershey’s bar and use a vegetable peeler to make shavings and curls.
Heat the chocolate bar in the microwave for 5-ish seconds. Use the vegetable peeler on the side of the bar to make curls. If the chocolate is breaking, heat the bar for a few more seconds until the chocolate curls when using the peeler.
Grasshopper pie tips
- The pudding filling is VERY thick when mixing it. If you have a stand mixer, this is a great time to use it!
- Use a sharp, skinny knife to cut the pie into pieces. For clean pie slices, wipe the knife clean between each slice.
- Be sure to use two 3.4 oz (or 3.9) boxes, not the large 5.1 or 5.9 boxes.
More no bake desserts
Grasshopper Pie
Ingredients
Crust
- 1 package oreos, 14.3 oz
- 6 tbsp unsalted butter, melted
Filling
- 2 boxes instant vanilla pudding mix 3.4 oz (or 3.9) boxes, not the large 5.1 or 5.9 boxes
- 3 cups heavy whipping cream
- 1 container 8 oz cool whip, thawed
- ½ tsp mint extract
- green food coloring, I used kelly green gel food coloring from Wilton
Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 Hershey's chocolate bar, optional for chocolate curls
Instructions
Crust
- In a blender or food processor, pulse the oreos (the cookie portion and the cream portion) until fully blended.
- In a large bowl, combine the oreo crumbs and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.
Filling
- In a stand mixer or large mixing bowl, combine the pudding mix and heavy cream with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick.
- Add the cool whip, mint extract and green food coloring, mix on low until combined. Spread this mixture over the crust. Cover the pie pan with plastic wrap and refrigerate for 4-8 hours.
Topping
- Before serving the pie – place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar and vanilla extract and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Spoon onto the pie and top with chocolate shavings. The easiest way to make chocolate shavings is to take a Hershey’s bar and use a vegetable peeler to make shavings and curls. Heat the chocolate bar in the microwave for 5-ish seconds. Use the vegetable peeler on the side of the bar to make curls. If the chocolate is breaking, heat the bar for a few more seconds until the chocolate curls when using the peeler.
Hello!! If I wanted to use Creme De Mint, do you know how much I would need to use in place of the extract?
Hi Christine! I haven’t tested this recipe with adding creme de mint. Most recipes use 1/4 cup, but I’m afraid that might add too much liquid to the filling and change the consistency.
Thanks for that I will follow your advice and let you know how it turns out x
I like the simplicity of the recipe, and the fact that it is non-alcoholic.
I did have to make a couple substitutions, such as adding half whipped cream and half whipped topping, and using a can of condensed milk for half of the cream in the pudding, which was sugar-free. I
had to add WAY more than 1/2 tsp mint to get any flavor in it. Because of the shortage of whipped cream, I didn’t put the whipped cream topping on, just sprinkled mini chocolate chips on the top. I don’t know if it was the substitutions or what, but the pie didn’t set up really firm. When you cut it, the filling sort of slides out onto the plate. If I were to make it again I would add a packet of unflavored gelatin to firm it up a bit.