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A slice of creamy, mint-chocolate No-Bake Grasshopper Pie sits on a plate, ready to be served.

Ultimate No-Bake Grasshopper Pie

This classic, elegant dessert features a rich chocolate cookie crust filled with a light, creamy mint and chocolate mousse, all topped with fresh whipped cream. It's refreshing, requires no oven, and is perfect for summer or any occasion needing a spectacular treat. The foolproof method ensures a perfectly set, sliceable pie every time.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chocolate Cookie Crust: 25 chocolate sandwich cookies like Oreos
  • 5 tablespoons unsalted butter, melted
  • 1 pinch salt optional
  • For the Mint Chocolate Filling: 1 1/2 cups heavy whipping cream, cold
  • 8 ounces full-fat cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1/4 cup green crème de menthe liqueur
  • 2 tablespoons white crème de cacao liqueur
  • 1 teaspoon pure peppermint extract
  • Green food coloring gel optional
  • For the Topping & Garnish: 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Chocolate shavings, curls, or crushed cookies
  • Fresh mint sprigs

Equipment

  • 9-inch pie plate
  • Food processor
  • Electric mixer (hand or stand)
  • Large mixing bowls (at least 2)
  • Rubber spatula
  • Measuring cups and spoons
  • Plastic wrap
  • Piping bag and tip (optional, for garnish)

Method
 

  1. Prepare the Crust: In a food processor, pulse the whole chocolate sandwich cookies into fine crumbs. Drizzle in the melted butter and pulse until the mixture resembles wet sand and holds together when pinched.
  2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a flat cup or measuring cup to compact it well. Place the crust in the freezer to set.
  3. Start the Filling: In a large bowl, beat the 1 1/2 cups of cold heavy cream with an electric mixer on medium-high speed until stiff peaks form. Transfer this whipped cream to a separate bowl and set aside.
  4. Make the Mint Base: In the same large bowl (no need to wash), beat the softened cream cheese and 1 cup of powdered sugar together until completely smooth and creamy, about 2 minutes.
  5. Beat the crème de menthe, crème de cacao, peppermint extract, and optional green food coloring into the cream cheese mixture until fully incorporated.
  6. Combine: Gently fold about one-third of the reserved whipped cream into the mint cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain.
  7. Chill: Remove the crust from the freezer. Spoon the filling into the crust and smooth the top. Cover loosely with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
  8. Make Topping & Serve: Just before serving, beat the remaining 1 cup of cold heavy cream, 2 tablespoons powdered sugar, and vanilla extract until medium-stiff peaks form. Pipe or dollop the whipped cream over the chilled pie. Garnish with chocolate shavings and fresh mint sprigs.

Notes

For a non-alcoholic version, replace the liqueurs with 1/4 cup whole milk mixed with 1 1/2 teaspoons peppermint extract and an extra tablespoon of powdered sugar. Ensure all ingredients (cream, bowl, beaters) are very cold for best whipping results. The cream cheese must be fully softened to avoid lumps. The long chill time (6+ hours) is essential for the pie to set properly for clean slicing. Store leftovers covered in the refrigerator for 3-4 days. For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.