Description
Grasshopper pie delivers a cool mint chocolate dream straight from grandma’s recipe box. Creamy chocolate cookie crust and silky mint filling make this dessert a refreshing treat perfect for summer gatherings.
Ingredients
Scale
Main Ingredients:
- 1 package (8 oz) cream cheese
- 1 ½ cups heavy whipping cream
- 1 cup mini marshmallows
Crust Ingredients:
- 1 ½ cups chocolate cookie crumbs
- ⅓ cup unsalted butter
- ¼ cup granulated sugar
Flavoring and Coloring:
- 1 teaspoon vanilla extract
- ½ teaspoon mint extract
- Green food coloring
Instructions
- Crush 1 ½ cups chocolate cookie crumbs with ¼ cup granulated sugar. Pour in ⅓ cup melted butter and blend thoroughly. Press the mixture firmly into a 9-inch pie pan, covering bottom and sides completely. Refrigerate the crust while preparing filling.
- Beat 8 oz softened cream cheese in a mixing bowl until completely smooth. Incorporate ½ cup powdered sugar, 1 teaspoon vanilla extract, and ½ teaspoon mint extract. Blend until ingredients are fully integrated.
- Whip 1 ½ cups heavy cream in a separate bowl until stiff peaks form. Gently fold whipped cream into cream cheese mixture using a rubber spatula, creating a light and airy texture.
- Microwave 1 cup mini marshmallows for 20-30 seconds at 50% power, stirring until completely melted. Allow marshmallows to cool for 2 minutes, then fold into mint filling.
- Add green food coloring drop by drop until you achieve your desired shade of green. Mix thoroughly to ensure even color distribution.
- Transfer filling into chilled crust, smoothing the surface with a spatula. Refrigerate for 4-6 hours at 40°F, preferably overnight, to allow pie to set completely.
- Remove pie from refrigerator 10 minutes before serving. Slice into wedges using a clean, sharp knife. Garnish with additional whipped cream or chocolate shavings if desired.
Notes
- Chill your mixing bowl and beaters before whipping cream to help it reach stiff peaks faster and more effectively.
- Crush chocolate cookies into fine crumbs using a food processor for the most uniform and compact crust possible.
- When folding whipped cream and marshmallows into the filling, use gentle sweeping motions to maintain the light, airy texture and prevent deflating the mixture.
- For a gluten-free version, swap regular chocolate cookie crumbs with gluten-free chocolate sandwich cookies or graham crackers.
- Prep Time: 20 minutes
- Cook Time: 30 seconds
- Category: Pies
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 27 g
- Sodium: 130 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg