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Creamy Grasshopper Pie with Oreo Crust

Grasshopper Pie - featured image
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This easy, no-bake mint dessert features a fluffy, pastel-green cream filling spiked with crème de menthe and crème de cacao, nestled in a decadent Oreo cookie crust. It’s a nostalgic, crowd-pleasing treat perfect for potlucks, holidays, or any occasion.

Ingredients

Scale
  • 24 Oreo cookies (with filling)
  • 1/4 cup (60g) unsalted butter, melted
  • 1 cup (240ml) heavy whipping cream, cold
  • 8 oz (225g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1/4 cup (60ml) crème de menthe liqueur
  • 2 tbsp (30ml) crème de cacao liqueur
  • 1 tsp vanilla extract
  • Green food coloring (optional, a few drops)
  • 1 cup (240ml) heavy whipping cream, cold (for topping, optional)
  • 2 tbsp (15g) powdered sugar (for topping, optional)
  • 1/2 tsp vanilla extract (for topping, optional)
  • Mini chocolate chips, Andes mints, or extra Oreo crumbs for garnish (optional)

Instructions

  1. Add 24 Oreo cookies (filling included) to a food processor or blender and pulse until finely crushed. Alternatively, place cookies in a zip-top bag and crush with a rolling pin.
  2. Pour Oreo crumbs into a medium mixing bowl. Add melted butter and stir until evenly moistened.
  3. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Use the bottom of a flat measuring cup for an even crust.
  4. Place the crust in the freezer for at least 20 minutes to firm up.
  5. In a large mixing bowl, whip 1 cup cold heavy cream to stiff peaks (about 2-3 minutes with an electric mixer). Set aside.
  6. In another medium bowl, beat softened cream cheese until smooth and creamy. Gradually add powdered sugar, beating until fluffy and lump-free.
  7. Mix in crème de menthe, crème de cacao, and vanilla extract. Add a few drops of green food coloring for a pale minty hue, if desired.
  8. Gently fold the whipped cream into the minty cream cheese base using a spatula until just combined.
  9. Spoon the filling into the chilled crust and smooth the top.
  10. Cover loosely with plastic wrap or foil and refrigerate for at least 4 hours (overnight is best) until set.
  11. For the topping (optional): Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla to stiff peaks. Pipe or dollop over the chilled pie. Garnish with mini chocolate chips, chopped Andes mints, or Oreo crumbs.
  12. Slice with a hot, clean knife for neat edges. Serve chilled and enjoy!

Notes

Chill the crust before adding filling for best results. Use cold cream for whipping. Adjust mint flavor to taste. For gluten-free, use GF sandwich cookies. For alcohol-free, substitute peppermint extract and milk for liqueurs. Pie can be made ahead and is even better the next day. Freezes well without whipped topping.

Nutrition

Keywords: grasshopper pie, mint dessert, Oreo crust, no bake pie, creamy pie, potluck dessert, easy pie recipe, holiday dessert, summer dessert, chocolate mint pie

Find it online: https://elvafood.com/creamy-grasshopper-pie-with-oreo-crust-easy-mint-dessert-recipe/