Grasshopper Mint Pie

Featuring a deep, dark chocolate cookie crust, a lusciously smooth and creamy mint filling, and a generous cloud of whipped topping, this pie is pure indulgence. It’s rich, refreshing, and unbelievably easy to make. The secret? A splash of crème de menthe (or a non-alcoholic mint extract substitute) gives it that classic, authentic “grasshopper” flavor that pairs perfectly with the chocolate shavings on top. This is the ultimate dessert for mint-chocolate lovers and a guaranteed showstopper for your next holiday gathering.

Grasshopper Mint Pie

Grasshopper Mint Pie

Recipe by riehlfood.com
0.0 from 0 votes
Servings

6

servings
Prep time

30

minutes
Cooking time

15

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Chocolate Cookie Pie Crust
  • 30 chocolate cookie wafers, such as Nabisco Famous Chocolate Wafers

  • 4 tablespoons unsalted butter (1/2 stick), melted and cooled

  • Pie
  • 1 chocolate cookie crust (see below)

  • 1 package of cream cheese, softened

  • 1/3 cup sugar

  • 1 container whipped topping, thawed

  • 5 drops green food coloring

  • 1/2 teaspoon peppermint extract

  • 2 cups (around 15 cookies) mint chocolate sandwich cookies (or regular), chopped coarsely

  • Chocolate syrup

Directions

  • Chocolate Cookie Pie Crust
  • Heat the oven to 350°F and arrange a rack in the middle. Place cookies in food processor and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you should have about 1 1/2 cups).
  • Pour crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before filling.
  • Pie
  • Beat cream cheese and sugar with electric mixer until well blended. Fold in whipped topping, green food coloring and peppermint extract.
  • Pour into chocolate crust. Refrigerate 3 hours or overnight. Top with crumbles chocolate cookies and chocolate syrup. Cut into slices and serve. Store in refrigerator.
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