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Grasshopper Pie

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A cool, creamy no-bake Grasshopper Pie with a fluffy mint filling layered over a rich chocolate base and Oreo crust. This nostalgic dessert is refreshing, festive, and easy to prepare ahead.

Ingredients

24 Oreo cookies

4–5 tablespoons unsalted butter, melted

2 ounces semi-sweet dark chocolate bar, finely chopped

1 3/4 cups heavy whipping cream, divided

1 (7-ounce) container marshmallow cream

8 ounces full-fat cream cheese, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1–3 drops green food coloring

1 cup heavy whipping cream (for topping)

3 tablespoons powdered sugar

2–3 Oreos, crushed (for garnish)

Instructions

  1. Crush the Oreo cookies into fine crumbs and mix with melted butter until evenly coated. Press firmly into a 9-inch pie plate and chill for 15 minutes.
  2. Heat 1/4 cup of heavy cream until just simmering, then pour over chopped chocolate. Let sit for 1 minute, then whisk until smooth. Spread into the chilled crust and refrigerate for 15–20 minutes.
  3. Whip remaining heavy cream until stiff peaks form.
  4. In another bowl, beat cream cheese, marshmallow cream, vanilla extract, peppermint extract, and food coloring until smooth.
  5. Gently fold whipped cream into the mixture until combined. Spread filling over the crust and refrigerate for 4–6 hours until set.
  6. For topping, whip heavy cream to soft peaks, add powdered sugar, and continue beating to stiff peaks.
  7. Garnish pie with whipped cream and crushed Oreos before serving.

Notes

Adjust peppermint extract carefully to avoid overpowering flavor.

Can be made a day ahead for best texture.

Store covered in refrigerator up to 4 days.

Freeze for up to 1 month and thaw in refrigerator before serving.

Skip food coloring if preferred; flavor remains the same.

Nutrition

Find it online: https://chocolatecoveredamy.com/grasshopper-pie/