Grasshopper cream pie is a vintage mint and chocolate flavored chiffon cream pie with a chocolate cookie crust. This pie is perfect for the holiday season or special occasions!
Grasshopper Cream Pie
Grasshopper cream pie is named after the vintage chocolate and mint flavored cocktail that was popular in the 1950’s and 60’s. The cocktail was named after the grasshopper, from its vibrant green color. Due to the drink’s popularity, it inspired many different candies and desserts, like this pie.
What is grasshopper cream pie? Grasshopper pie is a chiffon-style cream pie made similarly to the cocktail: a mixture of creme de menthe (a green, mint liqueur), creme de cacao (a white chocolate liqueur) and whipped cream. Grasshopper pie usually has a chocolate flavored crust and uses either melted marshmallows or unflavored gelatin to hold its shape. Some variations of this pie also use cream cheese or ice cream to provide stabilization. While many versions of grasshopper cream pie contain liqueur, you can definitely make this vintage dessert non-alcoholic. Read how to make this pie below to find out how!
How to Make This Recipe
This vintage grasshopper cream pie does require some planning ahead, as it needs to be chilled for at least 24 hours to set up properly. If you wish to make your version non-alcoholic, read the ingredients below on how to substitute.
Ingredients
- Chocolate sandwich cookies (such as Oreos)
- Unsalted butter
- Large marshmallows
- Milk
- Creme de menthe liqueur (OR creme de menthe non-alcoholic syrup)
- Creme de cacao liqueur (OR white chocolate flavored syrup)
- Whipping cream
- Vanilla extract
The crust for this grasshopper cream pie is made by combining the chocolate sandwich cookie crumbs with the melted butter and then pressing the mixture into a 9″ pie plate. Then, the crust is baked for 5 minutes at 375°F for to set. Once the crust has cooled completely, the pie filling can be made.
To make the pie filling, the marshmallows and milk are melted in either a double boiler or a microwave safe glass bowl. Then, the creme de menthe and creme de cacao liqueurs (or the non-alcoholic creme de menthe and white chocolate syrups) are added to the marshmallow mixture. The whipping cream is whipped until soft peaks are formed and then it is folded into the marshmallow and mint mixture, followed by the vanilla extract. The filling is then poured into the prepared crust and then chilled for at least 24 hours, to allow the filling to set. Before serving, additional whipped cream and cookie crumbs can be added for garnish.
Tips for Grasshopper Cream Pie
- To make this non-alcoholic, use the creme de menthe syrup and white chocolate syrup
- The creme de menthe and white chocolate syrups are usually found by the ice cream toppings in the grocery store
- Pie will keep up to 3 days; store in refrigerator. This pie does not freeze well.
- This recipe was only tested with real whipped cream; using non-dairy whipped topping could alter the consistency of this pie.
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Want more pie recipes? Check out these recipes:
Grasshopper Cream Pie
Equipment
- 9" pie plate
- double boiler or large microwave safe glass bowl
- mixing bowls of various sizes
Ingredients
For the crust
- 14 chocolate sandwich cookies, crushed (such as Oreos), plus additional for garnish
- 3 Tablespoons unsalted butter, melted
For the pie filling
- 24 large marshmallows
- 1/2 cup milk
- 4 1/2 Tablespoons creme de menthe liqueur, OR creme de menthe syrup (non-alcoholic)
- 4 1/2 Tablespoons creme de cacao, OR white chocolate flavored syrup
- 1 cup heavy whipping cream, plus additional for garnish
- 1/2 teaspoon vanilla extract
Instructions
For the crust
- Combine c14 chocolate sandwich cookies, crushed and 3 Tablespoons unsalted butter, melted in a medium-sized mixing bowl.
- Gently press into a 9" pie plate and bake at 375°F for 5 minutes, to set the crust. Allow to cool completely before making the pie filling.
For the pie filling
- Place the 24 large marshmallows and 1/2 cup milk in a double boiler over medium-low heat and stir until melted and smooth. Alternatively, place marshmallows and milk in a microwave-safe glass bowl and microwave on 50% power until melted and smooth.
- Add in 44 1/2 Tablespoons creme de menthe liqueur, and 4 1/2 Tablespoons creme de cacao,(or creme de menthe syrup and white chocolate syrup if making non-alcoholic).
- Gently whip 1 cup heavy whipping cream, until soft peaks form; add to filling along with 1/2 teaspoon vanilla extract
- Pour filling into prepared pie pan. Chill for 24 hours, to allow pie to set.
- Garnish with additional whipped cream and cookie crumbs before serving.
Notes
- To make this non-alcoholic, use the creme de menthe syrup and white chocolate syrup
- The creme de menthe and white chocolate syrups are usually found by the ice cream toppings in the grocery store
- Pie will keep up to 3 days; store in refrigerator. This pie does not freeze well.
- This recipe was only tested with real whipped cream; using non-dairy whipped topping could alter the consistency of the pie.
- Makes 8 large slices or 12 smaller slices
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