Grasshopper Pie is a classic pie with mint and chocolate flavors!
If you’re a lover of the combination of chocolate and mint flavors, then this is the pie for you! Grasshopper Pie has a mint Oreo crust and a filling that’s fluffy, creamy and mint flavored. It’s topped with chocolate shavings. And the whole pie tastes pretty wonderful.
The recipe comes from (Amazon affiliate link) my favorite pie cookbook: The Perfect Pie by America’s Test Kitchen. If you don’t have this pie cookbook yet, you must get it! I’ve been using it a lot this holiday season because it’s full of great pie recipes!
Why is it called Grasshopper Pie?
Despite the cute name, there are no grasshoppers in this pie! Grasshopper Pie got its name because of its color. It’s a green pie due to the addition of bright green Creme de Menthe liqueur to the filling. If you’d like to intensify the green color, you an always add a little bit of green food coloring or gel paste to the filling mixture.
Can you substitute something else for the liqueur in the pie?
This pie calls for two kinds of liqueur: Creme de Menthe and Creme de Cacao. I don’t really think there is a good substitute for the liqueur since those both add a lot of flavor to the pie. You can locate these liqueurs near the other specialty liqueurs at your local market. They are usually a more inexpensive liqueur.
How to make chocolate shavings or curls:
Slightly soften a 3 to 4-inch chunk of chocolate in the microwave for 10 seconds. Using a vegetable peeler, scrape the blade lengthwise across the softened chocolate to create curls or shavings. That’s what you’ll add to the top of your Grasshopper Pie to create a decorative look, and it happens to be a delicious addition too!
This is a great make-ahead pie because it’s suggested that it is refrigerated for 12 hours anyways. You can make it up to two days ahead of serving time, and just keep it refrigerated. I ended up freezing mine (wrapped in plastic wrap) and it defrosted just fine!
Grasshopper Pie was one of 7 pies I displayed at Thanksgiving this year. It was a favorite! Everyone loved the chocolate and mint combination.
Here are a few more pie recipes you might like to try:
- Key Lime Pie
- Lemon Meringue Pie
- Simple Three Berry Pie
- Fresh Strawberry Pie
- Blackberry Pie
- Cherry Slab Pie
- Fresh Pear Pie
- Peach Pie
- 16 mint Oreo cookies, broken into pieces
- 4 tablespoons unsalted butter, melted and cooled
- 3 large egg yolks
- 2 cups heavy cream, divided
- 1/2 cup granulated white sugar
- 1/4 teaspoon salt
- 2 teaspoons unflavored gelatin
- 1/4 cup green creme de menthe
- 1/4 cup white creme de cacao
PREPARE THE CRUST:
- Adjust the oven rack to the middle position, and preheat the oven to 325 degrees F.
- Pulse the cookies in a food processor until coarsely ground, about 15 pulses, then process to fine crumbs, about 15 seconds. Sprinkle the melted butter over the crumbs and pulse to incorporate, about 5 pulses.
- Sprinkle the mixture into a 9-inch pie plate Using the bottom of a dry measuring cup, press the crumbs into an even layer on the bottom and sides of the plate. Bake until the crust appears set- 15 to 18 minutes. Let the crust cool while you make the filling.
PREPARE THE FILLING:
- In a medium bowl, beat the egg yolks. In a medium saucepan, combine 1/2 cup of the cream, sugar and salt. Sprinkle gelatin over the cream mixture and let sit until the gelatin softens- about 5 minutes. Cook over medium heat until the gelatin dissolves and the mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add the gelatin mixture to the egg yolks. Return the mixture to the saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from heat and add creme de menthe and creme de cacao. Pour into a clean bowl and refrigerate, stirring occasionally, until the filling is wobbly but not set, about 20 minutes.
- In a separate bowl, use an electric mixture to beat the remaining 1 ½ cups of cream on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form, 1 to 3 minutes. Whisk 1 cup of whipped cream into the gelatin mixture until completely incorporated. Using a rubber spatula, fold the gelatin mixture into the remaining whipped cream until no white streaks remain. Transfer the filling to the cooled crust, smoothing the top with a spatula.
- Refrigerate until firm, at least 6 hours or preferably 12 hours. This pie can be refrigerated for up to 2 days. It also freezes well. Just wrap with plastic wrap and defrost before serving.