Nutrition: 364 Calories | 91.5g Net Carbs | 1.4g Protein | 15.9g Total Fat
With a rich chocolate crust and a creamy mint filling, this grasshopper pie is a decadent holiday treat, and the kid friendly recipe has no alcohol.
Grasshopper pie, such a funny name for a delicious pie. It’s perfect for teasing young kids until they finally learn that there’s no actual grasshoppers in the pie. This was all part of the tradition at our family Christmas gatherings when I was growing up. And, this year my oldest carried on the tradition. As I was planning our Christmas meal, I started craving my grandma’s grasshopper pie. I just had to add it to the menu. As soon as I mentioned grasshopper pie, my twelve year old started teasing her sisters about eating grasshoppers. The fun lives on. In case you don’t know, grasshopper pie has a rich chocolaty crust and a creamy mint filling.
In order to make Grandma’s grasshopper pie, I had to pull out Grandma’s recipe. I have a very special cookbook filled with family recipes and photos. It’s more of a cross between a cookbook and a photo album, and it includes the grasshopper pie recipe written in Grandma’s handwriting. I altered the traditional recipe a bit by replacing the creme de menthe and creme de cacao liquors to make the recipe alcohol free. Instead, I used mint extract and mint truffle coffee creamer. These are the perfect ingredients to flavor the creamy mint filling, just as I remember.
Chocolaty Cookie Crust
The crust for this grasshopper pie recipe is super simple. First, finely crush twenty-four Oreos including the creme filling. Put the cookies in a food processor, and pulse until they are all crushed. You could also put the cookies in a large zip top bag and crush them with a rolling pin or mallet. Next, put the crushed cookies in bowl, and mix them with melted butter until they are all moist. Then, pour the cookie mixture into a pie plate and press them down covering the bottom and the sides of the dish.
A second option is use a 9 by 9 baking dish. Press the crust into the bottom of the pan. Then, when it’s time to serve, cut the grasshopper pie into bars instead. This is a great option for potlucks with lots of dessert options. Put the crust in the refrigerator until the filling is ready.
Creamy Mint Filling
The base for the creamy mint filling is marshmallows. So, add mini marshmallows and a little milk to a sauce pan. Gently melt the marshmallows on the stove over medium heat stirring constantly. Once the marshmallows start melting, add in mint truffle flavored coffee creamer and mint extract. Also, add a few drops of green food coloring for the iconic green color if you like. Continue stirring the mixture until all the marshmallows are completely melted.
After the marshmallows have completely melted, and you have a nice smooth consistency, transfer the mixture to a bowl. Allow the marshmallow mixture to cool completely, stirring regularly. You can put the bowl in the refrigerator or put the mixing bowl in a larger bowl filled with ice to speed up the cooling process. Then, when the mixture is nice and cool, gently fold in whipped cream or cool whip.
Finally, pour the creamy mint filling into the chocolate cookie crust. Then, refrigerate the pie for as least eight hours. This recipe also freezes well (freeze for at least two hours). Simply remove the pie from the freezer ten minutes before you’re ready to serve. This is the perfect make ahead recipe for easy entertaining.
Add the Topping and Serve
Once the grasshopper pie has set, you can serve it just as it is. If you want to add little something extra, use a vegetable peeler to peel a chocolate bar and create chocolate curls. Another fun and easy option is to top the pie with more finely crushed Oreos. Then, slice, serve and enjoy. I hope the rich chocolate and creamy mint will bring your family as much joy as it does mine.
Other recipes to check out: Pumpkin Spice Truffles, Strawberry Cheesecake Bars, and Unicorn Ice Cream Cake.
Grasshopper Pie with Marshmallows (No Alcohol) – Chocolate Mint Pie
With a rich chocolate crust and a creamy mint filling, this grasshopper pie is a decadent holiday treat, and the kid friendly recipe has no alcohol.
Total Time: 8 hours 40 minutes
Prep Time: 10 min
Inactive Time: 8 hours 20 minutes
Cook Time: 10 min
Ingredients
- 24 Oreos or other chocolate sandwich cookies
- 1/4 Cup Butter, melted
- 4.5 Cups Mini Marshmallows
- 1/4 Cup Milk
- 6 Tbsp Mint Truffle Coffee Creamer
- 1/2 tsp Mint Extract
- 2 Cups Whipped Cream or Cool Whip
- Optional: Green Food Coloring
- Optional: Chocolate Candy Bar for Topping
Directions
- Finely crush the Oreos using a food processor. You can also place them in a zip top bag and crush them with a rolling pin.
- In a bowl, mix the crushed cookies with the melted butter until they are all moist. Transfer the cookie mixture to a pie plate and press into the bottom and up the sides or the dish. Put the crust in the refrigerator for now.
- To a medium sauce pan, add the marshmallows, milk, coffee creamer and mint extract. Cook over medium heat, stirring constantly, until the marshmallows are completely melted. Add the food coloring if desired. Use about 4-6 drops until you achieve the desired color.
- When the marshmallows are melted, move the mixture to a mixing bowl and allow to cook completely. Speed up the cooling process by placing in the refrigerator or place the mixing bowl in a larger bowl full of ice. Stir the marshmallow mixture regularly.
- Once the marshmallow mixture is completely cooled, gently fold in the whipped cream. Pour the filling into the crust. Refrigerate the pie for 8 hours until it is completely set. The pie also freezes well.
- For a fun topping, use a vegetable peeler to create chocolate curls. Gently peel the edge of a chocolate bar right over the top of the pie. Serve and enjoy.
Nutrition:
Yield: 8 servings, Serving Size: 1/8 of the Pie
Amount Per Serving: Calories: 364, Total Fat: 15.9g, Saturated Fat: 7.2g, Cholesterol: 21.8mg, Sodium: 170.8mg, Carbohydrates: 92.5g, Fiber 1g, Sugars: 35.1g, Protein 1.4g
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