Description
Craving a dessert that’s refreshing, creamy, and packed with mint-chocolate goodness? This Grasshopper Pie is a no-bake classic that combines a crunchy chocolate cookie crust with a fluffy, minty filling infused with crème de menthe.
Ingredients
With just five ingredients, this recipe highlights the bold mint-chocolate combination. Use quality crème de menthe for authentic flavor.
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25 chocolate sandwich cookies (about 300 g): Form a rich, crunchy crust.
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½ cup (115 g) butter, melted: Binds the crust for a firm base.
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2 cups (120 g) marshmallow fluff: Creates a sweet, sticky filling base.
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¼ cup (60 mL) crème de menthe liqueur: Adds minty flavor and green color.
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2 cups (480 mL) whipping cream: Provides a light, fluffy texture.
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Substitutions and Variations:
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Non-Alcoholic: Replace crème de menthe with ¼ cup heavy cream, ½ teaspoon peppermint extract, and a few drops of green food coloring.
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Dairy-Free: Use dairy-free chocolate cookies, vegan butter, coconut whipped cream, and a dairy-free marshmallow alternative.
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Gluten-Free: Swap chocolate sandwich cookies for gluten-free chocolate cookies.
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Lower Sugar: Use sugar-free cookies and reduce marshmallow fluff to 1 ½ cups, supplementing with extra whipped cream.
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Flavor Twist: Add 2 tablespoons crème de cacao for a chocolate-mint boost, or sprinkle chocolate shavings over the filling.
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Why These Ingredients Matter: The chocolate cookie crust offers a crunchy contrast, the marshmallow fluff and crème de menthe create a sweet, minty filling, and the whipped cream adds an airy, creamy texture, making this pie a perfect balance of flavors and textures.
Instructions
Step 1: Prepare the Crust
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Crush 25 chocolate sandwich cookies into fine crumbs using a food processor or a sealed bag and rolling pin. Set aside ¼ cup (25 g) of crumbs for garnish.
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In a medium bowl, mix the remaining crumbs with ½ cup melted butter until well-combined and moist.
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Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan, using a spoon or flat-bottomed glass to create an even layer.
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Place the crust in the freezer for 10 minutes to set while preparing the filling.
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Tip: Ensure crumbs are finely crushed for a cohesive crust, and press firmly to prevent crumbling when slicing.
Step 2: Make the Filling
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In a large mixing bowl, combine 2 cups marshmallow fluff and ¼ cup crème de menthe liqueur. Stir or beat with a spatula or mixer until smooth and well-blended.
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In a chilled glass or metal bowl, beat 2 cups whipping cream with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes.
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Gently fold the whipped cream into the marshmallow-crème de menthe mixture with a spatula until fully combined and smooth.
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Tip: Chill the whipping bowl and beaters for faster results, and fold gently to maintain the filling’s airy texture. Ensure the marshmallow mixture is smooth to avoid lumps.
Step 3: Assemble
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Remove the crust from the freezer and pour the mint filling into the prepared crust.
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Smooth the top with a spatula for an even surface.
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Sprinkle the reserved ¼ cup cookie crumbs evenly over the filling.
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Tip: Tap the pan gently on the counter to remove air bubbles, and spread the filling to the edges for a polished look.
Step 4: Freeze
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Cover the pie with plastic wrap or foil.
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Freeze for at least 2 hours, or until firm, to set the filling and create a sliceable texture.
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Tip: Freeze overnight for the best consistency, and ensure the freezer is at 0°F (-18°C) or colder.
Step 5: Serve
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Remove the pie from the freezer 20 minutes before serving to soften slightly for easier slicing.
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Release the springform pan’s sides and slice into 8 equal portions.
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Serve frozen, optionally garnished with extra whipped cream or chocolate shavings.
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Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices, and serve immediately to maintain the frozen texture.