I’m excited to share my Easy Grasshopper Pie, a no-bake non-alcoholic mint chocolate pie with a minty cream cheese filling tucked into an Oreo crust and no marshmallows, designed to be super simple.

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I’ve been chasing the perfect no fuss dessert and this Grasshopper Pie became my go to. It’s a bit of an ode to Easy Grasshopper Pie classics but with my own spin, and yes it’s basically a No Bake Chocolate Mint Pie you can pull together in minutes.

The cooling, minty cream cheese filling sits on an Oreo cookie crust and somehow tastes grown up but not boozy, which I love. I won’t pretend it’s flawless, the filling can be a little soft if you skip chilling, but honestly every time friends take a bite they go quiet.

You’ll wanna try it.

Ingredients

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Crushed cookies give chocolate crunch and sweetness, they also add carbs and some fiber.
Adds rich mouthfeel and fat mostly saturated, not the healthiest choice.
Creates tangy creamy filling, provides protein and fat, its kinda rich.
Makes the pie sweet and smooth, almost all carbs no fiber.
Tiny amount brings bold minty punch, no calories but lots of flavor.
Whipped topping is light sweetness, store brand has more additives than cream.
Mini chips or shaved chocolate add bitter notes, extra sugar and texture.
Rounds out sweetness with warm aroma, adds depth not calories or nutrients.

Ingredient Quantities

24 Oreo cookies (about 1 1/2 cups crumbs)

6 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

1 cup powdered sugar (confectioners sugar)

1 teaspoon peppermint extract (non alcoholic)

1/2 teaspoon vanilla extract

8 ounces whipped topping (Cool Whip), thawed or 1 cup heavy cream, whipped

Few drops green food coloring, optional

1/4 cup mini chocolate chips or 2 ounces semisweet chocolate, chopped or shaved for garnish

How to Make this

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1. Crush 24 Oreos into about 1 1/2 cups crumbs using a food processor or put them in a zip bag and smash with a rolling pin, then stir in 6 tablespoons melted unsalted butter until the crumbs are evenly moistened.

2. Press the cookie mixture firmly into a 9 inch pie pan, up the sides a little, then chill in the fridge for 10 to 15 minutes to set (or pop in the freezer for 10 min if you need it fast).

3. Beat 8 ounces softened cream cheese in a bowl until smooth; if it’s cold microwave for 10 to 15 seconds to soften, but don’t melt it.

4. Add 1 cup powdered sugar and beat until creamy and lump free, scraping the bowl as needed.

5. Stir in 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract and a few drops of green food coloring if you want that minty green color, mix until uniform.

6. Fold in 8 ounces thawed whipped topping (Cool Whip) or gently fold in 1 cup heavy cream that you’ve whipped to medium-stiff peaks; do it gently so you keep the filling light.

7. Spoon the filling into the chilled Oreo crust, smooth the top with a spatula and press a few crumbs around the edge if you saved any.

8. Sprinkle 1/4 cup mini chocolate chips or scatter 2 ounces chopped or shaved semisweet chocolate over the top, gently press so they stick.

9. Chill the pie in the fridge for at least 2 hours or overnight to firm up; if you’re impatient you can freeze for 30 to 45 minutes but don’t leave it too long or the crust gets rock hard.

10. For clean slices run a knife under hot water and dry between cuts, serve chilled, and store leftovers covered in the fridge up to 3 days.

Equipment Needed

1. 9 inch pie pan
2. Food processor, or a zip top bag and rolling pin if you wanna smash the Oreos by hand
3. Measuring cups and spoons (1 cup, 1/4 cup, tbsp, tsp)
4. Microwave safe bowl or plate to soften the cream cheese quickly
5. 2 mixing bowls, one large for filling and one medium for the crust crumbs
6. Electric hand mixer or a sturdy whisk if you prefer to work by arm power
7. Rubber spatula and an offset or flat spatula to smooth the pie top
8. Knife plus a cup of hot water and a towel to clean the blade between slices
9. Fridge or freezer for chilling and setting the pie

FAQ

Q: How long should I chill the pie before serving? A: Chill at least 2 hours so the filling firms up, but 4 hours or overnight is best. If you're in a rush 1 hour will work but it will be softer. Store leftover pie in the fridge up to 3 days.

Q: Can I freeze Grasshopper Pie? A: Yes. Wrap it tightly in plastic wrap and foil and freeze up to 1 month. Thaw in the fridge several hours or overnight. Texture may be a little softer after freezing, but it still tastes great.

Q: Do I have to use Cool Whip or can I use real cream? A: You can use 1 cup heavy cream, whipped to soft peaks, folded into the cream cheese mixture. If you use Cool Whip just thaw it in the fridge first. Both work fine, heavy cream gives a fresher whipped texture.

Q: My crust is crumbly, how do I make it hold together better? A: Press the cookie crumbs firmly into the pan with the bottom of a measuring cup or glass. If you want extra firmness bake the crust 8 to 10 minutes at 350 F, then cool before filling. Using finer crumbs also helps.

Q: The peppermint flavor seems strong, how do I adjust it? A: Peppermint extract is potent, so start with 1/2 teaspoon if you prefer mild mint and add more to taste. Use the non alcoholic peppermint extract listed for a clean mint note. A few drops of green food coloring are optional for color only.

Q: Any swaps or garnish ideas for allergies or presentation? A: For gluten free use gluten free chocolate sandwich cookies for the crust. Swap mini chocolate chips for chopped semisweet chocolate, or shave chocolate for a prettier top. Fresh mint leaves add a nice touch, but dont use too many or they overpower the pie.

Grasshopper Pie Recipe Substitutions and Variations

Oreo cookies (crust): swap for 1 1/2 cups chocolate wafer crumbs or chocolate graham crackers 1:1, or use gluten free chocolate sandwich cookies if needed. If you only have plain grahams, stir in 2 tbsp cocoa so it still tastes chocolatey.
Unsalted butter, melted: use melted coconut oil 1:1 for a dairy free option (it may add a slight coconut note), or melted margarine 1:1. Salted butter works fine too, no other change needed.
Cream cheese: substitute mascarpone 1:1 for an even silkier filling, or well drained full fat Greek yogurt 1:1 for a lighter tangy version. Ricotta can work if blended smooth first, chill it so the filling sets better.
Whipped topping (Cool Whip): use 1 cup heavy cream whipped to stiff peaks (same texture), or canned coconut whipped cream for vegan/dairy free. For a longer lasting topping, whip heavy cream with 1 tsp gelatin (bloomed) to stabilize it.

Pro Tips

– Pack that Oreo crust down hard with the flat bottom of a measuring cup so it holds together, then chill it quick in the freezer if youre in a hurry, but dont leave it too long or it gets rock hard. If it still seems crumbly add a tiny splash more melted butter and press again.

– Soften the cream cheese by cutting into cubes and microwaving in 10 or 15 second bursts, stirring between each blast, until just soft but not melted. If you still see lumps beat it well with a mixer or whisk, scrape the bowl, cuz lumps will show in the filling.

– Peppermint extract is intense, start with less than you think and taste as you go, you can always add more but you cant take it out. If you want a nicer mint look try a couple drops of green color or crush a candy cane for garnish instead of over coloring the whole filling.

– If you use real whipped cream instead of Cool Whip, stop whipping at medium-stiff peaks so it stays light and not grainy. Fold the whipped part in gently with a spatula in a slow figure-8 motion so you dont deflate it, and chill the finished pie a few hours for best texture. For clean slices run a hot knife under warm water and dry it between cuts.

Grasshopper Pie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

170

kcal

Equipment: 1. 9 inch pie pan
2. Food processor, or a zip top bag and rolling pin if you wanna smash the Oreos by hand
3. Measuring cups and spoons (1 cup, 1/4 cup, tbsp, tsp)
4. Microwave safe bowl or plate to soften the cream cheese quickly
5. 2 mixing bowls, one large for filling and one medium for the crust crumbs
6. Electric hand mixer or a sturdy whisk if you prefer to work by arm power
7. Rubber spatula and an offset or flat spatula to smooth the pie top
8. Knife plus a cup of hot water and a towel to clean the blade between slices
9. Fridge or freezer for chilling and setting the pie

Ingredients

24 Oreo cookies (about 1 1/2 cups crumbs)
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar (confectioners sugar)
1 teaspoon peppermint extract (non alcoholic)
1/2 teaspoon vanilla extract
8 ounces whipped topping (Cool Whip), thawed or 1 cup heavy cream, whipped
Few drops green food coloring, optional
1/4 cup mini chocolate chips or 2 ounces semisweet chocolate, chopped or shaved for garnish

Directions

Crush 24 Oreos into about 1 1/2 cups crumbs using a food processor or put them in a zip bag and smash with a rolling pin, then stir in 6 tablespoons melted unsalted butter until the crumbs are evenly moistened.
Press the cookie mixture firmly into a 9 inch pie pan, up the sides a little, then chill in the fridge for 10 to 15 minutes to set (or pop in the freezer for 10 min if you need it fast).
Beat 8 ounces softened cream cheese in a bowl until smooth; if it’s cold microwave for 10 to 15 seconds to soften, but don’t melt it.
Add 1 cup powdered sugar and beat until creamy and lump free, scraping the bowl as needed.
Stir in 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract and a few drops of green food coloring if you want that minty green color, mix until uniform.
Fold in 8 ounces thawed whipped topping (Cool Whip) or gently fold in 1 cup heavy cream that you’ve whipped to medium-stiff peaks; do it gently so you keep the filling light.
Spoon the filling into the chilled Oreo crust, smooth the top with a spatula and press a few crumbs around the edge if you saved any.
Sprinkle 1/4 cup mini chocolate chips or scatter 2 ounces chopped or shaved semisweet chocolate over the top, gently press so they stick.
Chill the pie in the fridge for at least 2 hours or overnight to firm up; if you’re impatient you can freeze for 30 to 45 minutes but don’t leave it too long or the crust gets rock hard.
For clean slices run a knife under hot water and dry between cuts, serve chilled, and store leftovers covered in the fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.