Description
This Grasshopper Pie recipe is a luscious no-bake dessert featuring a minty Oreo crust, a creamy filling flavored with Crème de Menthe and Crème de Cacao liqueurs, and topped with whipped cream and crushed mint Oreos. It’s a refreshing and indulgent treat perfect for any occasion.
Ingredients
Scale
Crust
- 30 mint Oreo sandwich cookies (339 grams)
- 4 tablespoons unsalted butter (57 grams, melted, ½ stick)
- â…› teaspoon kosher salt
Filling
- 1½ cups heavy whipping cream (341 grams)
- 16 ounces cream cheese (454 grams, room temperature, 2 bricks)
- 1â…“ cups powdered sugar (151 grams)
- ¼ cup Crème de Menthe liqueur (57 grams, preferably green colored)
- 3 tablespoons Crème de Cacao liqueur (43 grams)
- 1-2 drops green food coloring
Topping
- 1 cup heavy cream (227 grams)
- 3 tablespoons powdered sugar (21 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 tablespoons chopped mint Oreo sandwich cookies (17 grams, from about 2 cookies)
Instructions
- Preheat Oven. Preheat your oven to 350°F (177°C) to prepare for baking the crust.
- Prepare Crust Mixture. Pulse the mint Oreo cookies in a food processor until fine crumbs form. Transfer to a bowl and stir in the melted butter and kosher salt until well combined.
- Form the Crust. Using medium pressure, press the Oreo mixture evenly into the bottom and sides of a 9- or 10-inch pie dish, using your hand or the back of a measuring cup to smooth the surface.
- Bake the Crust. Bake the crust for 10 minutes, then set on a wire rack to cool completely while preparing the filling.
- Whip Cream for Filling. In a stand mixer fitted with a whisk attachment, whip 1½ cups of heavy cream to stiff peaks, then transfer to a bowl and chill in the refrigerator.
- Prepare Cream Cheese Base. Using the same mixer bowl, beat the cream cheese on medium-high speed until smooth, scraping down the sides as needed.
- Add Powdered Sugar. With the mixer off, add powdered sugar. Mix on low until just combined, then increase to medium-high and beat until completely smooth, ensuring no lumps remain.
- Combine Flavors. Mix in the Crème de Menthe, Crème de Cacao, and green food coloring on medium speed until incorporated.
- Fold in Whipped Cream. Gently fold the chilled whipped cream into the cream cheese mixture using a rubber spatula until well combined.
- Fill the Crust. Spoon the filling into the cooled crust and smooth the top into an even layer.
- Chill the Pie. Cover and refrigerate the pie for at least 4 hours to set.
- Prepare Topping and Serve. Just before serving, whip the remaining 1 cup heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon this whipped topping onto the pie, sprinkle with chopped mint Oreo cookies, and serve.
Notes
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- You can adjust the amount of food coloring to achieve your preferred shade of green.
- For a non-alcoholic version, substitute the liqueurs with mint and chocolate extracts.
- Letting the pie chill overnight will enhance the flavors and texture.
- Store leftovers covered in the refrigerator for up to 3 days.
