Description
Cool, creamy, and bursting with refreshing mint flavor, this Grasshopper Pie is a no-bake dessert that combines a luscious minty filling with a crunchy chocolate cookie crust. Topped with a silky chocolate ganache, this pie is perfect for any occasion—whether it’s a holiday treat or a sweet way to beat the summer heat.
Ingredients
Scale
For the Crust:
- 2 pre-made Oreo pie crusts (store-bought or homemade)
For the Filling:
- 24 ounces (3 packages) full-fat cream cheese, softened
- 14 ounces (1 can) sweetened condensed milk
- 1 teaspoon pure mint extract
- Green food coloring (optional, for a vibrant hue)
- 16 ounces (2 containers) Cool Whip, thawed
- 24 Mint Oreo cookies, crushed
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and sweetened condensed milk together until smooth and fluffy, about 3 minutes.
- Add the mint extract and a few drops of green food coloring (if using), mixing until evenly incorporated.
- Gently fold in 12 ounces of Cool Whip along with the crushed Mint Oreo cookies. Mix until well combined.
- Assemble the Pies: Divide the filling evenly between the two Oreo pie crusts, smoothing the tops with a spatula.
- Make the Chocolate Ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy whipping cream. Microwave in 30-second intervals, stirring each time, until melted and smooth. Let cool for about 5 minutes.
- Top the Pies: Pour the cooled ganache over each pie, spreading it evenly.
- Chill: Refrigerate for at least 3 hours, or overnight, to allow the filling to set.
- Serve: Slice and enjoy chilled! Garnish with extra Cool Whip, crushed Mint Oreos, or Andes mints if desired.
Notes
- Adjust the mint extract to your taste—start with 1 teaspoon and add more if needed.
- The green food coloring is optional but gives the pie its classic vibrant look.
- If you prefer homemade whipped cream, you can substitute it for Cool Whip by whipping 2 cups of heavy cream with 2 tablespoons of powdered sugar.
- Store leftovers in the refrigerator for up to 3-4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American