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–+ servings
Benjamin

5-Minute No-Bake Grasshopper Pie

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.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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.
  2. Add the mint extract and a few drops of green food coloring (if using), mixing until evenly incorporated.
  3. Gently fold in 12 ounces of Cool Whip along with the crushed Mint Oreo cookies. Mix until well combined.
  4. Assemble the Pies: Divide the filling evenly between the two Oreo pie crusts, smoothing the tops with a spatula.
  5. 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.
  6. Top the Pies: Pour the cooled ganache over each pie, spreading it evenly.
  7. Chill: Refrigerate for at least 3 hours, or overnight, to allow the filling to set.
  8. 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.

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