Grasshopper Pie

May 9, 2010 / By Foodland

Grasshopper Pie

A deliciously minty chilled pie with a chocolate cookie crust
Course Dessert
Servings 6 Servings


  • 18 Oreo cookies
  • 2 tablespoons butter, melted
  • 1 mini marshmallows, 10.5 oz. bag
  • 0.5 cup milk
  • 5 tablespoons Crème de Menthe
  • 2 cups heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract


  1. Place the Oreo cookies and melted butter into a food processor and blend until it resembles coarse sand.
  2. Prepare a 9" pie mold with spray grese and press the Oreo cookie crumbs into the pie shell firmly.
  3. Refrigerate for at least 30 minutes.
  4. In a microwave proof container combine the marshmallows and milk together and heat for 2 minutes.
  5. With a whisk whip the marshmallow mixture to bring it together.
  6. Return the container to the microwave and heat for an additional 2 minutes.
  7. Whip to combine.
  8. The marshmallows should be completely melted.
  9. Pour the hot marshmallow mixture into a bowl and place over an iced water bath to cool down.
  10. At this time add the Crème de Menthe into the marshmallow mixture and blend well.
  11. While the marshmallow mixture is cooling down, whip 1 cup of the heavy cream to a firm peak.
  12. You can do this by hand with a full hand whip or with a mixer with a whip attachment.
  13. When the marshmallow mixture is cold to the touch, pour it into the whipped cream and whip until just blended together.
  14. Remove the Oreo crust from the refrigerator and pour the grasshopper mixture into the shell.
  15. Refrigerate over night or at least 6 hours without moving.
  16. After the grasshopper pie has set completely whip the remaining cup of heavy cream with the sugar and vanilla extract until firm peaks form.
  17. Do not over whip.
  18. Garnish the pie with the whipped cream.
  19. Top with chocolate shavings or mini chocolate chips if desired.
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