Grasshopper Pie

Prep 30 min
Total 5 hr 0 min
Servings 8

It's the luckiest happy hour dessert you'll ever make. With a crunchy chocolate cookie crust and a minty mousse filling, this is a treat any mint-chocolate lover will want to eat. Inspired by the classic after-dinner drink, this Grasshopper Pie recipe features the crème de menthe and creme de cacao of a Grasshopper Cocktail, because it wouldn’t be a recipe for Grasshopper Pie without the color to match. Top this crème de menthe pie with chocolate shavings and be prepared for oohs and ahhs!

By Betty Crocker Kitchens

Updated January 22, 2021

Ingredients

Chocolate Cookie Crumb Crust

1 1/2

cups finely crushed thin chocolate wafer cookies (24 cookies)
1/4

cup butter, melted

Filling

1/2

cup milk
32

large marshmallows (from 10-oz bag)
1/4

cup green or white crème de menthe
3

tablespoons white crème de cacao
1 1/2

cups whipping cream
Few drops green food color, if desired

Garnish

2

tablespoons reserved crumbs
Grated semisweet baking chocolate, if desired

Steps

1

Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
2

Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
3

In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
4

Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.

Substitute water for the milk; add 1 tablespoon instant espresso coffee powder or granules with the water. Substitute coffee-flavored liqueur for the crème de menthe and Irish whiskey for the crème de cacao.
For an Irish Cream Pie substitute 1/3 cup Irish cream liqueur for the crème de menthe and creme de cacao.
To make a Café Latte Pie, substitute water for the milk; add 1 tablespoon instant espresso coffee powder or granules with the water. Substitute coffee-flavored liqueur for the crème de menthe and Irish whiskey for the crème de cacao.
Go from Grasshopper Pie to Easy Grasshopper Bars with Betty Crocker™ Double Chocolate Chunk Cookie Mix! The cool, minty cream cheese frosting will have you making this dessert for any holiday.
After you make our recipe for Grasshopper Pie, try this Chocolate Grasshopper Cheesecake made with crème de menthe liqueur and fudge mint cookies.
Not a fan of mint? Celebrate Saint Patrick's Day with Irish Cream-Coffee Bars instead, made with Betty Crocker™ Sugar Cookie Mix.