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No-Bake Grasshopper Pie

This refreshing No-Bake Grasshopper Pie offers a perfect balance of mint and chocolate flavors in a cool, creamy dessert that's ideal for warm weather gatherings or as a satisfying after-dinner treat. A medium-difficulty recipe that doesn't require an oven, this striking green pie features a crunchy chocolate cookie crust filled with a silky-smooth mint cream filling, all topped with chocolate ganache, whipped cream rosettes, and chocolate curls. The combination of rich chocolate with bright, cool mint creates a flavor profile reminiscent of your favorite mint chocolate chip ice cream but in an elegant pie form that will impress guests while being achievable for home bakers with some experience.

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No-Bake Grasshopper Pie - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

No-Bake Grasshopper Pie - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
For the best texture, make sure the cream cheese is fully softened before beating to avoid lumps in your filling
When crushing the cookies for the crust, remove the cream filling first for a crispier crust, or leave it in for a sweeter, firmer crust
If not using alcohol, increase the mint extract gradually and taste as you go to achieve your preferred level of mint flavor
For a cleaner slice, dip your knife in hot water and wipe dry between each cut
The pie needs at least 4 hours of total chilling time, but overnight is best for the most well-set and flavorful result
Use a springform pan for the easiest serving, but a regular pie dish works too
For a festive holiday version, add some crushed candy canes on top
If your ganache seems too thick to pour, add a teaspoon of warm cream to thin it
To make chocolate curls, use a vegetable peeler against the side of a slightly warm chocolate bar
Keep the pie refrigerated until ready to serve, and store any leftovers in the refrigerator for up to 3 days
No-Bake Grasshopper Pie - tertiary view

No-Bake Grasshopper Pie

This refreshing No-Bake Grasshopper Pie offers a perfect balance of mint and chocolate flavors in a cool, creamy dessert that's ideal for warm weather gatherings or as a satisfying after-dinner treat. A medium-difficulty recipe that doesn't require an oven, this striking green pie features a crunchy chocolate cookie crust filled with a silky-smooth mint cream filling, all topped with chocolate ganache, whipped cream rosettes, and chocolate curls. The combination of rich chocolate with bright, cool mint creates a flavor profile reminiscent of your favorite mint chocolate chip ice cream but in an elegant pie form that will impress guests while being achievable for home bakers with some experience.

Italian Cream Stuffed Cannoncini
Prep Time
30 Minutes
Cook Time
Total Time
4H30 Minutes
Chef
JUE
Category
Dessert, No-Bake
Difficulty
Medium
Cuisine
American
Yield
8 servings
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Chocolate Cookie Crust:
02
24 chocolate sandwich cookies (like Oreos), finely crushed (about 2 cups crumbs)
03
6 tablespoons unsalted butter, melted
04
1 tablespoon granulated sugar
05
Pinch of salt
06
For the Mint Filling:
07
2 cups heavy whipping cream, divided
08
8 oz cream cheese, softened
09
1 can (14 oz) sweetened condensed milk
10
1/4 cup crème de menthe liqueur (or 1 tsp mint extract plus 3-4 drops green food coloring)
11
2 tablespoons white crème de cacao (or 1 tsp vanilla extract)
12
1/4 teaspoon salt
13
2 cups mini chocolate chips or chopped chocolate, divided
14
For the Chocolate Ganache:
15
1/2 cup semi-sweet chocolate chips
16
1/4 cup heavy cream
17
For the Decoration:
18
1 cup heavy cream
19
3 tablespoons powdered sugar
20
1/2 teaspoon vanilla extract
21
Chocolate curls or shavings
22
Fresh mint leaves (optional)
23
Andes mints, chopped (optional)
24
Equipment:
25
9-inch springform pan or pie dish
26
Food processor or blender
27
Stand mixer or hand mixer
28
Mixing bowls
29
Rubber spatula
30
Measuring cups and spoons
31
Piping bag with star tip (optional)

Instructions

01
For the crust: In a food processor, pulse chocolate cookies until finely crushed. Add melted butter, sugar, and salt, pulsing until mixture resembles wet sand.
02
Press the cookie mixture firmly into the bottom and up the sides of a 9-inch springform pan or pie dish. Use the bottom of a measuring cup to compact the crust. Place in the refrigerator to firm up while preparing the filling.
03
For the filling: In a medium bowl, beat 1 cup of heavy cream until stiff peaks form. Set aside.
04
In a large bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes.
05
Add the sweetened condensed milk to the cream cheese and beat until well combined and smooth.
06
Mix in the crème de menthe (or mint extract and green food coloring), crème de cacao (or vanilla extract), and salt until fully incorporated.
07
Fold in the whipped cream gently using a rubber spatula until no white streaks remain, being careful not to deflate the mixture.
08
Fold in 1 cup of mini chocolate chips or chopped chocolate.
09
Pour the filling into the prepared crust, spreading it evenly. Smooth the top with a spatula.
10
Refrigerate for at least 2 hours to allow the filling to set partially before adding the ganache.
11
For the chocolate ganache: Place 1/2 cup chocolate chips in a heat-safe bowl. Heat 1/4 cup heavy cream in a small saucepan until it just begins to steam (do not boil).
12
Pour the hot cream over the chocolate chips and let sit for 2 minutes. Then whisk until smooth and glossy.
13
Let the ganache cool slightly (about 5-10 minutes) until it's still pourable but not hot.
14
Remove the pie from the refrigerator and pour the ganache over the center, allowing it to spread naturally. If needed, gently tilt the pie to help the ganache reach the edges or use an offset spatula to spread it, leaving about 1/2 inch border around the edge.
15
Return the pie to the refrigerator for at least 30 minutes to set the ganache.
16
For the decoration: In a chilled bowl, whip 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form.
17
Transfer the whipped cream to a piping bag fitted with a star tip. Pipe rosettes around the edge of the pie.
18
Sprinkle the remaining chocolate chips over the center of the pie, or arrange chocolate curls and chopped Andes mints (if using) on top of the whipped cream rosettes.
19
Garnish with fresh mint leaves if desired.
20
Refrigerate the pie for at least another hour, or preferably overnight, before serving to allow it to set completely.