Ingredients
For the Chocolate Cookie Crust:
- 1 ½ cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
- ¼ cup melted butter
For the Mint Filling:
- 1 ½ cups heavy whipping cream
- 1 (7 oz) jar marshmallow fluff (or 2 cups mini marshmallows)
- ¼ cup crème de menthe (or 1 tsp mint extract + 2 drops green food coloring)
- 2 tbsp crème de cacao (or 1 tsp vanilla extract for a non-alcoholic version)
For the Chocolate Ganache Layer:
- ½ cup heavy cream
- 4 oz semisweet chocolate, finely chopped
For Garnish:
- Chocolate shavings or chocolate chips
Instructions
Step 1: Make the Chocolate Cookie Crust
- In a bowl, mix chocolate cookie crumbs and melted butter until well combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
- Chill in the refrigerator for 15 minutes while preparing the filling.
Step 2: Make the Chocolate Ganache Layer
- Heat heavy cream in a small saucepan until warm (do not boil).
- Pour over chopped chocolate and let sit for 1 minute.
- Stir until smooth, then spread over the chilled crust.
- Return to the fridge while making the filling.
Step 3: Prepare the Mint Filling
- In a saucepan over low heat, stir marshmallow fluff (or mini marshmallows) until smooth and melted.
- Remove from heat and whisk in crème de menthe and crème de cacao (or vanilla extract for non-alcoholic).
- Let the mixture cool to room temperature.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled mint mixture.
- Pour the filling over the ganache-covered crust, smoothing the top.
Step 4: Chill & Garnish
- Refrigerate for at least 4 hours, or overnight, until fully set.
- Before serving, garnish with chocolate shavings or chocolate chips.
- Slice, serve, and enjoy this cool, creamy, minty-chocolate masterpiece!
Notes
Tips for the Best Grasshopper Pie
✔ Use Fresh Whipping Cream – This ensures a light and fluffy texture.
✔ For a Stronger Mint Flavor – Add an extra ½ teaspoon of mint extract.
✔ Make it Kid-Friendly – Swap crème de menthe and crème de cacao with mint extract and vanilla extract.
✔ For a Frozen Version – Freeze for 2-3 hours before serving for an ice-cream-like texture!