Grasshopper Pie Recipe
User Reviews
4.4
Grasshopper Pie Recipe
Description
Grasshopper Pie Recipe begins with a cheesecake-style crust made by pressing crushed Cool Mint Oreo cookies mixed with melted butter into a pie plate, then baking it briefly to form a firm, mint-infused base. The filling involves a combination of egg yolks whisked with a dissolved gelatin mixture containing sugar and heavy cream, cooked gently to thicken. This warmed mixture is combined with cream liqueurs—Creme de Menthe and white creme de cacao—giving a distinct mint and chocolate flavor. The filling is folded with whipped cream to create a light mousse texture. After assembling, the pie is chilled in the refrigerator until set, resulting in a creamy, minty dessert with a subtle richness from the liqueurs and a crunchy Oreo crust.
The pie suits dessert occasions where a cool, creamy, and refreshing flavor profile is desired, particularly for those who enjoy mint flavors paired with chocolate. The use of mint-flavored Oreos in the crust reinforces the mint theme, while the liqueurs deepen the flavor complexity and add an adult twist.
The recipe notes provide practical tips such as substituting regular Oreos if mint-flavored ones are unavailable, instructions for making a no-bake crust by adjusting butter, and freezing guidelines. It also notes the presence of alcohol in the filling and suggests non-alcoholic alternatives. The pie stores up to four days refrigerated and freezes well, making it convenient for make-ahead preparation.
Ingredients
For the Crust:
- 24 Oreo cookies crushed into crumbs, Cool Mint flavor
- 3 tablespoons butter melted and cooled, unsalted
For the Filling:
- 3 egg yolk
- 1 unflavored gelatin envelope
- ½ cup granulated sugar
- 2 cups heavy cream divided
- Pinch salt
- ¼ cup Creme de Menthe green
- ¼ cup white creme de cacao
Instructions
- Make the Crust: Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Refrigerate the lined pie plate for 20 minutes. Bake for 10 minutes, until the crust is fragrant and set. Cool completely on a wire rack.
- Make the Filling: In a medium bowl, whisk the egg yolks until foamy, about 30 seconds. Stir together the gelatin, sugar, ½ cup of the heavy cream and the salt in a medium saucepan and let sit until the gelatin softens, about 5 minutes. Cook over medium heat until the gelatin dissolves and the mixture is very hot but not boiling, about 2 minutes. Whisking continuously, slowly drizzle the gelatin mixture into egg yolks. Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from the heat and stir in the crème de menthe and crème de cacao. Pour into a large bowl and refrigerate, stirring every 5 minutes or so, until it thickens to a wobbly consistency, about 20 minutes.
- Beat the remaining 1½ cups heavy cream on medium-high speed until it holds stiff peaks. Gently whisk 1 cup of the whipped cream into the gelatin mixture until completely incorporated. Using a rubber spatula, fold the remaining whipped cream into the gelatin mixture until no streaks of white remain. Scrape the mixture into the cooled pie shell, smooth the top, and refrigerate until firm, at least 6 hours or preferably overnight. Serve with whipped cream and topped with chocolate curls, if desired.
Notes
- If Cool Mint Oreos are unavailable, regular or homemade Oreos also work for the crust.
- Use the whole Oreo cookie, including cream filling, for proper crust consistency and extra mint flavor.
- Press crust firmly using a glass or measuring cup to pack it tightly in the pie plate.
- A no-bake crust version is possible by increasing the butter to 1/4 cup and thoroughly chilling before filling.
- Crusts can be prepared ahead and frozen up to 2–3 months; wrap well with foil and plastic wrap.
- The filling contains alcohol; omit liqueurs and substitute with mint and vanilla extracts and milk for a non-alcoholic version.
- Store the pie covered in the refrigerator up to 4 days; it also freezes well for up to 3 months, and can be served frozen, thawed overnight, or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 166mg | 55% |
| Sodium | 197mg | 8% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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