A dessert twist on the classic mint after dinner drink, this Frozen Grasshopper Pie with an Oreo Crust is one of our traditional 4th of July desserts. My family would revolt if I skipped this winner!
With a chocolate cookie crust and dreamy creme de menthe filling, this luscious no-bake pie is ideal for summer parties, holiday desserts or any special occasion. But note that this recipe is easy enough to treat yourself any day of the week!
Mint and Chocolate Dessert
My children all adore the combination of mint and chocolate. Bill? Well, not so much. He won’t even taste anything with mint in it. Except for toothpaste. This is the sort of logic I have to deal with on a day to day basis.
Like no cherries except for Cherry Koolaid. I think I married a 5-year-old in an adult’s body. But I digress. There is always a stash of Thin Mints in our basement freezer for the kids for those mint cravings, but once a year, I whip up this grasshopper pie.
Why is It Called Grasshopper Pie?
My children will go for anything “grasshopper,” as long as none of the green, hopping insects are on the ingredient list. This frozen grasshopper pie recipe is named after a grasshopper cocktail which grew in popularity in the U.S. in the 1950’s and 60’s. Creme de Menthe gave this rich, creamy adult beverage its green color which made someone think of a real life grasshopper. Both this irresistible Grasshopper Chocolate Bark and this decadent Grasshopper Poke Cake would get my children’s approval, too.
Frozen Grasshopper Pie with an Oreo Crust
I started making this frozen delight for our Fourth of July gathering about five years ago using my mom’s recipe. An Oreo crust is topped with a mixture of marshmallow creme, creme de menthe and whipped cream and then frozen. Easy, peasy. One neighbor, in particular, always gets an extra slice to take home.
His wife, Sharon, is “helping” him diet by limiting her baking, and I got an email about a week before the holiday with his annual request for this grasshopper pie. And he denies even liking desserts! Anyone who is that fond of one of my desserts gets a huge slice PLUS a doggy bag for a midnight snack.
Tips for Making a Frozen Pie
No-bake frozen pies are terrific in the summer when you want something cool and creamy at the end of meal. Plus, not needing to turn on the oven on a hot day is a huge bonus! There are a couple things you’ll want to keep in mind when making sweets like this frozen grasshopper pie.
- PRO-Tip: When you make ice cream or a frozen no-bake pie, the flavors are usually dulled by the freezing process. The creme de menthe in this pie provides an intense mint flavor that is mellowed by the marshmallow cream, whipped cream and time in the freezer.
- To ensure perfect textured filling, carefully fold in the whipped cream or whipped topping if called for in the recipe. Folding is when you use a rubber spatula and lift a portion of mixture up from the bottom of the mixing bowl and flip it over to gently combine. Repeat this gentle circular motion over and over, rotating the bowl, until the mixture is homogeneous.
Freezing and Cutting a Frozen Dessert
- Freeze your pie at least 4 hours or overnight so it can solidify.
- Cover the pie with pie with plastic wrap to prevent frost from forming on top of the pie for storing longer than a day in the freezer.
- If you have time, you can set the pie/dessert out on the counter for about 10 minutes before slicing. This will soften the filling slightly without melting it (unless you’re outdoors on a summer day!).
- PRO-Tip: If the pie is frozen solid and difficult to cut into slices, heat your knife by running it under hot water and drying it. The heat will help the knife glide through the frozen filling.
Frozen Grasshopper Pie with an Oreo Crust
This frozen minty grasshopper pie will delight mint fans of all ages!
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 10 1x
- Category: Dessert, Pie
- Method: No-Bake, Mixing
- Cuisine: American
- 24 Oreos, crushed (or Nabisco Famous Wafers plus 2 T sugar)
- 1/4 c butter, melted
- 1/4 c milk
- 1/4 c creme de menthe
- 1 7-oz jar marshmallow creme
- 2 c heavy cream, whipped
- Place cookies in food processor and pulse till crumbs form. Combine crumbs and butter. Press onto the bottom of a 9-inch springform pan.
- In a mixing bowl, gradually add milk and creme de menthe to the marshmallow cream, beating with a hand mixer to break up the marshmallow cream. Fold in whipped cream. Pour over crust. Freeze.
- No need to garnish, but I like to top slices with some whipped cream, a mint sprig and an Oreo when serving to company.
Recipe from my mom’s recipe cards.
Total time does not include freezing time.