I’m sharing my Easy Grasshopper Pie, a no-bake minty cream cheese filling nestled in an Oreo crust and completely non-alcoholic and marshmallow-free, plus one unexpected ingredient that makes it effortless.

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I rarely make complicated desserts, but this Grasshopper Pie Recipe grabbed me with its minty promise and an Oreo cookie crust that crackles when you slice it. The cream cheese filling is light, cool and a little mischievous, like dessert that somehow tastes fancier than it should.

It reminded me of those No Bake Chocolate Mint Pie days when I wanted something impressive but lazy, and honestly I kinda like that. You get that mint and chocolate thrill without drama, and every bite makes you wonder how something so easy can be this addictive.

Trust me you will wanna make it again.

Ingredients

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Crushed Oreos: lots of carbs and sugar, adds crunchy chocolatey base, not very healthy tho
Melted butter: adds richness and helps bind crumbs, high in fat, mostly saturated
Cream cheese: creamy texture, adds slight tang, some protein but mostly fat n calories
Powdered sugar: pure sweetness, quick carbs with zero fiber, makes the filling super sweet
Peppermint extract: intense minty punch, no calories, bright cooling contrast
Whipped topping: light airy texture, mostly sugar and water, dont have much nutrients
Mini chocolate chips: little bursts of sweetness and fat, melt in your mouth
Shaved chocolate: adds bitter sweet finish and extra richness, looks fancy but rich

Ingredient Quantities

24 Oreo cookies (about 2 cups finely crushed) for the crust

4 tablespoons unsalted butter melted (about 1/4 cup)

8 ounces cream cheese softened (1 standard package)

1 cup powdered sugar sifted

1/2 teaspoon peppermint extract (pure is best)

8 ounces frozen whipped topping thawed (about 1 container Cool Whip)

3 to 4 drops green food coloring optional for color

1/2 cup miniature semisweet chocolate chips for folding in

1/4 cup dark or semisweet chocolate shaved or chopped for topping

How to Make this

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1. Crush 24 Oreo cookies to about 2 cups fine crumbs in a food processor, or put them in a zip-top bag and smash with a rolling pin until very fine. Mix crumbs with 4 tablespoons melted unsalted butter until it looks like wet sand.

2. Press the crumb mixture firmly into a 9-inch pie plate to form an even crust, using the bottom of a measuring cup or a glass to compact it. Chill in the fridge or freeze for 10 minutes to set while you make the filling.

3. Soften 8 ounces cream cheese to room temp (or zap 10 seconds in the microwave if you forgot). Beat it with 1 cup sifted powdered sugar and 1/2 teaspoon peppermint extract until totally smooth and lump free.

4. Gently fold in 8 ounces thawed frozen whipped topping with a rubber spatula until light and fluffy. Don’t overmix or you’ll deflate it.

5. Add 3 to 4 drops green food coloring if you want that classic mint color, mix until evenly colored. Start with 3 drops, add the fourth only if needed.

6. Fold in 1/2 cup miniature semisweet chocolate chips, reserving a couple tablespoons for the top.

7. Spoon the filling into the chilled Oreo crust, spread and smooth the top with an offset spatula or the back of a spoon. Wet the spatula or cover it in plastic wrap for a super-smooth finish.

8. Sprinkle the reserved mini chips and 1/4 cup shaved or chopped dark or semisweet chocolate over the pie.

9. Chill the pie at least 4 hours or overnight to firm up; for a quicker set, freeze 30 to 60 minutes then move to the fridge. Before slicing let it sit 10 minutes at room temp so slices cut cleanly. Store covered in the fridge up to 3 days, or freeze for longer storage.

Equipment Needed

1. Food processor or a zip-top bag plus a rolling pin to crush the Oreos
2. 9-inch pie plate (glass or metal)
3. Measuring cups and spoons (1 cup, 1/4 cup, tbsp)
4. Small bowl and medium mixing bowl
5. Electric hand mixer or a sturdy whisk (for creaming the cream cheese)
6. Rubber spatula for folding the whipped topping
7. Offset spatula or the back of a spoon to smooth the filling
8. Microplane or small knife for shaving chocolate, plus a spoon to sprinkle chips
9. Plastic wrap or fridge-safe cover and a refrigerator or freezer for chilling

FAQ

Q: How long should I chill the pie before serving? A: Chill at least 4 hours, overnight is best so it sets nice and firm. If you only have 2 hours it will be sliceable but kinda soft.

Q: Can I use regular whipped cream instead of frozen whipped topping? A: Yes, but regular whipped cream is less stable. If you use it, whip it until stiff and fold in right before serving or stabilize with a little gelatin or instant pudding mix so it holds up.

Q: What can I use instead of peppermint extract? A: You can use creme de menthe liqueur (start with 1 to 2 tablespoons) or fewer drops of peppermint because it’s strong. Avoid using peppermint oil, it's too concentrated unless you dilute it first.

Q: Can I freeze the pie? A: Yep. Wrap tightly and freeze up to 1 month. Thaw in the fridge for 6 to 8 hours before serving. Chocolate shavings may weep a bit after thawing so add fresh shavings if you want it pretty.

Q: How do I keep the filling smooth and lump free? A: Make sure the cream cheese is completely softened to room temp, beat it well with the powdered sugar before folding in the whipped topping. Scrape the bowl a few times so no lumps hide in the corners.

Q: Any tips for the Oreo crust and chocolate chips? A: Crush the Oreos finely and press firmly into a 9 inch pie pan, chill 10 to 15 minutes so it firms. Fold in the miniature chips gently at the end so they stay suspended and don't sink to the bottom.

Grasshopper Pie Recipe Substitutions and Variations

Oreos for the crust: swap the crushed Oreos with crushed graham crackers, Biscoff cookie crumbs, or chocolate wafer cookies; works the same, just mix with the melted butter and press into the pan.
Cream cheese: use an equal amount of mascarpone for a richer, silkier filling, or drain and use ricotta for a lighter texture, or try a block of Neufchatel for a slightly lower fat option.
Powdered sugar: use confectioners sugar if thats what you have, or make your own by blitzing granulated sugar in a blender until very fine; taste and adjust sweetness as needed.
Frozen whipped topping: replace Cool Whip with 1 cup heavy whipping cream whipped with 1 tablespoon sugar and 1 teaspoon vanilla, or use aquafaba whipped for a vegan option.

Pro Tips

1. Get the cream cheese truly soft before you start folding it into the topping. If you forgot to take it out, zap it in the microwave for 5 to 10 seconds, check and repeat as needed. Dont overdo it or the filling will get runny or lumpy.

2. Press the Oreo crust extra firm and chill it briefly so it sets up. That way the pie holds together when you slice it, and you wont get a crumbly mess on the plate.

3. Fold the whipped topping in gently, cut through the center and lift and turn, dont stir. If you overmix you lose the air and the pie gets dense, not light and fluffy.

4. Add peppermint slowly and taste as you go. Pure peppermint extract varies a lot, and peppermint oil is super strong so use only one or two drops if you go that route.

5. For clean slices warm a sharp knife under hot water, wipe it dry between cuts, and let each slice sit a minute on the plate to relax. If you want extra firm slices for a party, pop the whole pie in the freezer for 30 to 60 minutes then return to the fridge before serving.

Grasshopper Pie Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

480

kcal

Equipment: 1. Food processor or a zip-top bag plus a rolling pin to crush the Oreos
2. 9-inch pie plate (glass or metal)
3. Measuring cups and spoons (1 cup, 1/4 cup, tbsp)
4. Small bowl and medium mixing bowl
5. Electric hand mixer or a sturdy whisk (for creaming the cream cheese)
6. Rubber spatula for folding the whipped topping
7. Offset spatula or the back of a spoon to smooth the filling
8. Microplane or small knife for shaving chocolate, plus a spoon to sprinkle chips
9. Plastic wrap or fridge-safe cover and a refrigerator or freezer for chilling

Ingredients

24 Oreo cookies (about 2 cups finely crushed) for the crust
4 tablespoons unsalted butter melted (about 1/4 cup)
8 ounces cream cheese softened (1 standard package)
1 cup powdered sugar sifted
1/2 teaspoon peppermint extract (pure is best)
8 ounces frozen whipped topping thawed (about 1 container Cool Whip)
3 to 4 drops green food coloring optional for color
1/2 cup miniature semisweet chocolate chips for folding in
1/4 cup dark or semisweet chocolate shaved or chopped for topping

Directions

Crush 24 Oreo cookies to about 2 cups fine crumbs in a food processor, or put them in a zip-top bag and smash with a rolling pin until very fine. Mix crumbs with 4 tablespoons melted unsalted butter until it looks like wet sand.
Press the crumb mixture firmly into a 9-inch pie plate to form an even crust, using the bottom of a measuring cup or a glass to compact it. Chill in the fridge or freeze for 10 minutes to set while you make the filling.
Soften 8 ounces cream cheese to room temp (or zap 10 seconds in the microwave if you forgot). Beat it with 1 cup sifted powdered sugar and 1/2 teaspoon peppermint extract until totally smooth and lump free.
Gently fold in 8 ounces thawed frozen whipped topping with a rubber spatula until light and fluffy. Don’t overmix or you’ll deflate it.
Add 3 to 4 drops green food coloring if you want that classic mint color, mix until evenly colored. Start with 3 drops, add the fourth only if needed.
Fold in 1/2 cup miniature semisweet chocolate chips, reserving a couple tablespoons for the top.
Spoon the filling into the chilled Oreo crust, spread and smooth the top with an offset spatula or the back of a spoon. Wet the spatula or cover it in plastic wrap for a super-smooth finish.
Sprinkle the reserved mini chips and 1/4 cup shaved or chopped dark or semisweet chocolate over the pie.
Chill the pie at least 4 hours or overnight to firm up; for a quicker set, freeze 30 to 60 minutes then move to the fridge. Before slicing let it sit 10 minutes at room temp so slices cut cleanly. Store covered in the fridge up to 3 days, or freeze for longer storage.

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.