No-Bake Grasshopper Pie

Grasshopper Pie

 Elaine Lemm

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Freeze: 2 hrs
  • Yield: 8 Servings

Take a classic Grasshopper cocktail and turn it into a super easy, no-bake pie in just minutes. The combination of the chocolate base and the creamy, fluffy filling is delicious and an impressive adults-only dessert that barely takes any effort—what's not to like about this exciting, boozy confection?

Ingredients

  • 12 ounces chocolate digestive cookies
  • 3/4 cup unsalted butter
  • 1 cup marshmallow fluff
  • 4 tablespoons creme de menthe liquor
  • 2 cups whipping cream 

Steps to Make It

  1. Gather your ingredients.

  2. Lightly grease a 9-inch springform pan with a little butter or cooking spray. Line the base with greaseproof paper. 

  3. Place the chocolate cookies into a large freezer bag and crush to fine crumbs using a rolling pin. You can also put the cookies into a food processor and, using the pulse setting, mix until fine crumbs. Place the crumbs in a large mixing bowl. 

  4. Drop the butter to a small saucepan and melt over low heat. Pour the melted butter into the crumbs and stir well with a wooden spoon. 

  5. Press the crumb and butter mix into the springform to create a flat base and 1 inch up the sides of the pan. Press the bottom and sides lightly with the back of a wooden spoon to slightly compress the crumb. Pop the pan into the refrigerator to firm up while you make the filling.

  6. Place the marshmallow fluff into a large mixing bowl. Add the crème de menthe and whisk to combine thoroughly. 

  7. In another mixing bowl or using a stand mixer, whip the cream to soft peaks, then carefully fold the cream into the marshmallow using a metal spoon. Do not use a wooden spoon as you will knock the air from the cream. 

  8. Gently pour the cream into the prepared cookie crust and level the surface with an offset spatula. Tap the pan lightly on the work surface and pop the pan into the freezer. Leave the pie for 2 to 3 hours to freeze.

  9. Twenty minutes before serving, take the pie out from the freezer and let it defrost slightly. The pie should still be ever so slightly frozen when served. 

  10. Decorate with more crushed cookies and fresh mint, or grated chocolate and mint.

Tips

  • The pie shell can be made in advance and frozen in the springform pan. Once frozen and removed from the pan, wrapped well and popped back into the freezer. The shell can be filled with the cream while frozen.
  • If not eating straight away, wrap the pan with plastic wrap and return it to the freezer. It will keep well for up to one month. 

Recipe Variation

  • This recipe is a pie variation of a classic cocktail, but what if you don't like mint? Switch out the creme de menthe for Cointreau, a delicious orange-flavoured liqueur that works oh-so-well with the chocolate cookies.