Creme de Menthe Grasshopper Pie

Creme de Menthe Grasshopper Pie


"A fluffy, minty, frozen pie with a chocolate sandwich cookie crust. It's easy to prepare and has a festive color."

Ingredients 2 h 45 m {{adjustedServings}} servings 568 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 39.6 g
  • 61%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan.
  2. In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.
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Reviews 51

  1. 66 Ratings


Just a comment on the crust. Homemade Oreo crust is WAY superior in taste compared to the store brought crust. IMHO store brought crust just lacks in taste & texture. Once you compare the two, you'll see what I mean. For a homemade crust you Just need to crush about 24 regular oreos in a food processor and had about 1/4 c melted butter to help keep it together. That's it. A very easy step that will improve your end result greatly. Also a springform pan is a MUST to cut & serve the pie. I used to make it in a glass pie plate and the crust would freeze like a rock to the bottom. The springform pan is a lifesaver! I also drizzle a little Magic Shell topping in chocolate over the top.. My mom has been making this same recipe for at least 25 years and it NEVER fails to impress. A classic!

Laura Lynn

We have enjoyed this recipe in our family for years. When I make this, I use a 9x13 pan and make sure I freeze it for 24 hours. To make the whip cream quickly and stiff enough, I freeze a metal bowl and use a stand mixer.

Sarah Jo

I was able to make this a little quicker using my Kitchen Aid mixer, I just chilled my bowl beforehand and used my whipping attachment. I also bent the ingredients just a touch. I did NOT have Creme De Menthe, I had Dekuyper's Peppermint Schapps so I used that instead. So easy it should be illegal. The end result was almost like eating peppermint bark in pie form. This pie is off the hook. Unbelievable. We absolutely loved it.