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No-Bake Creamy Mint Chocolate Grasshopper Pie

A rich slice of grasshopper pie with a mint green filling, chocolate crust, whipped cream, and chocolate shavings.

Make this easy, no-bake Grasshopper Pie featuring a chocolate cookie crust and a rich, creamy mint filling.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (about 30 cookies)
  • 6 tablespoons unsalted butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup cold milk
  • 1/2 cup crème de menthe liqueur (or mint extract for non-alcoholic version)
  • 1/2 teaspoon peppermint extract (optional)
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/2 cup mini chocolate chips
  • Whipped cream and chocolate shavings for topping

Instructions

  1. Combine the chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for 15 minutes.
  2. In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until fully combined.
  3. Mix in the vanilla extract, cold milk, crème de menthe liqueur (or mint extract), and peppermint extract, if using. Beat until the mixture is smooth.
  4. Gently fold in the thawed whipped topping until no streaks remain. Fold in the mini chocolate chips.
  5. Pour the mint filling into the chilled crust. Spread evenly.
  6. Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the filling is firm.
  7. Before serving, top with additional whipped cream and chocolate shavings.

Notes

  • For a non-alcoholic version, substitute the crème de menthe liqueur with 1/2 cup of milk mixed with 1 teaspoon of peppermint extract and green food coloring, if desired.
  • You can freeze this pie for a firmer, frozen dessert texture. Thaw slightly before slicing.
  • Use store-bought chocolate wafer crumbs to save preparation time.

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