Grasshopper Pie
A creamy, minty dessert with layers of chocolate and a refreshing green filling — this Grasshopper Pie blends crème de menthe and crème de cacao for a cool, indulgent treat perfect for any occasion.
Equipment
- Pie Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Spatula
Ingredients
Crust
- 1 ½ cups graham cracker crumbs crushed
- ½ cup unsweetened cocoa powder
- ½ cup sugar
- ½ cup unsalted butter melted
Filling
- 1 cup heavy cream for whipping
- 1 cup sweetened condensed milk
- ½ cup green crème de menthe or mint extract for non-alcoholic
- ¼ cup crème de cacao or chocolate syrup substitute
- ½ cup mini marshmallows
- chocolate shavings for garnish
Instructions
- Preheat oven to 350°F (175°C). Gather all ingredients and prepare workspace.
- Mix graham cracker crumbs, cocoa powder, sugar, and melted butter until combined.
- Press mixture firmly into a pie pan and bake for 10 minutes. Cool completely.
- Whip heavy cream in a chilled bowl until soft peaks form. Do not overwhip.
- In another bowl, mix sweetened condensed milk, crème de menthe, and crème de cacao.
- Gently fold whipped cream and mini marshmallows into the mixture.
- Pour filling into cooled crust, spread evenly, and smooth top with a spatula.
- Chill for at least 4 hours or overnight until set.
- Garnish with chocolate shavings and serve cold.
Notes
To make this recipe alcohol-free, replace crème de menthe and crème de cacao with mint extract and chocolate syrup. Chill thoroughly for best texture and flavor. Store refrigerated up to 4 days or freeze up to 1 month.