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Creme de Menthe Grasshopper Pie

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Indulge in a creamy, no-bake Crème de Menthe Grasshopper Pie, featuring a rich chocolate cookie crust and a light, minty filling made with marshmallow fluff and whipped cream. This refreshing dessert blends chocolate and mint flavors beautifully, making it the perfect treat for holidays, dinner parties, or summer gatherings.

Ingredients

  • 25 chocolate sandwich cookies
  • ½ cup butter, melted
  • 2 cups marshmallow fluff
  • ¼ cup crème de menthe liqueur
  • 2 cups whipping cream

Instructions

  • Prepare the Crust: Crush the chocolate sandwich cookies, reserving ¼ cup for topping. Mix the remaining crumbs with melted butter and press into a 9-inch springform pan.
  • Mix the Filling: Stir together marshmallow fluff and crème de menthe liqueur until smooth.
  • Whip the Cream: Beat the whipping cream in a chilled bowl until soft peaks form. Gently fold into the marshmallow mixture.
  • Assemble the Pie: Pour the filling into the prepared crust and smooth the top. Sprinkle reserved cookie crumbs over the surface.
  • Chill: Refrigerate for at least 2 hours before serving.

Notes

  • For a non-alcoholic version, replace crème de menthe with ½ tsp mint extract and a few drops of green food coloring.
  • Add chocolate shavings or syrup for extra garnish.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.