The Best No-Bake Grasshopper Pie Recipe

A simple and delicious No-Bake Grasshopper Pie recipe with a Mint Oreo crust, a whipped mint cookies and cream filling, chocolate ganache, and homemade whipped cream is the perfect dessert to make for St. Patrick’s Day.

No-Bake Grasshopper Pie

With St. Patrick’s Day around the corner, my new No-Bake Grasshopper Pie will be the perfect dessert to celebrate with! This simple and delicious no-bake dessert recipe is made with a Mint Oreo crust, a whipped mint cookies and cream filling, chocolate ganache and whipped cream.

How to Make a No-Bake Grasshopper Pie

To make this no-bake pie, you’ll start with the Mint Oreo crust. Using a food processor or blender, pulse the cookies until you create a fine crumb. Don’t worry about removing the cream filling. We want that!

Once the cookies are looking like sand, you’ll add the melted butter and mix until the cookie crumbs are “wet.”

Firmly press the cookie mixture into your pie dish. I like to push some of the crust up the sides of the dish, as well. Once you’ve done that, you’re done with the crust and can move on to the ganache.

I like to pour the ganache on top of the crust and spread it around the bottom and sides. Refrigerate the crust with the ganache on it while you work on the filling.

How to Make the Mint Cookies and Cream Filling

This Mint Cookies and Cream Filling is inspired by the filling in my Grasshopper Pie Cake. It’s light and fluffy and not overly minty. In fact, we’re only adding ½ teaspoon mint extract to the filling. The cookies add the rest of the flavor!

To make the filling, beat together the cream cheese, mint extract and powdered sugar until smooth. In a separate bowl beat the whipped cream, while gradually sprinkling in the E-Z Gel (this helps stabilize the filling). Fold the whipped cream mixture into the cream cheese mixture and then gently stir in the food coloring, followed by the cookies.

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No-Bake Grasshopper Pie

5 from 8 votes

Mint Oreo crust with a light and fluffy mint cookies and cream filling, chocolate ganache and whipped cream.

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Ingredients

  

For the Oreo Crust

• 40 Mint Oreo cookies
• 1/2 cup unsalted butter, melted

For the Ganache

• 1/4 cup dark chocolate chips
• 2 tablespoons heavy whipping cream

For the Mint Cookies and Cream Filling

• 1 1/2 cups heavy whipping cream
• 1 tablespoon EZ Gel, LINKED
• 8 ounces cream cheese
• 1 1/2 cups powdered sugar
• 1/2 teaspoon mint extract or emulsion, I use THIS
• 1 drop green food coloring
• 8 Mint Oreo cookies, crushed

For the Whipped Topping

• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla

Instructions

 

For the Mint Oreo Crust

• Using a food processor or blender, pulse the cookies until you’ve created a fine crumb. (No need to remove the cream filling).
• Combine the Mint Oreo crumbs and melted butter in a mixing bowl. Mix until the crumbs are “wet.”
• Firmly press the Oreo mixture into an 8-inch or 9-inch pie pan, making sure to form the crust up the sides of the pan.
• Set aside.

For the Ganache

• Combine the chocolate chips and cream in a microwave safe bowl. Microwave in 20 to 30 second intervals until the chocolate chips melt and create a silky smooth consistency when you stir.
• Allow the ganache to cool before spreading on top of the pie crust.

  Refrigerate the crust with the ganache on it while you make the filling.

For the Mint Cookies and Cream Filling

• In a chilled stainless steel bowl, beat the heavy whipping cream on high speed. While beating the cream, gradually sprinkle in the EZ Gel. Beat the cream until semi-stiff peaks form. Set aside.
• In a separate mixing bowl, combine the cream cheese, powdered sugar, and mint extract. Mix until smooth.
• Gently fold the whipped cream into the cream cheese mixture.
• Fold in a small dollop of green food coloring, followed by the broken cookie pieces.

  Evenly spread the filling on top of the pie crust.

For the Whipped Topping

• Combine the heavy whipping cream, powdered sugar and vanilla in a stainless steel bowl. Beat until soft speaks form. 
Spread the whipped cream on top of the pie or use the Wilton 1M piping tip to pipe buttercream around the edges.
• Refrigerate at least three hours before serving.

  Can be made ahead of time and stored in the refrigerator overnight, covered.

Course: Dessert

Cuisine: Pie

Keyword: grasshopper pie, Mint Oreo, no bake, no bake grasshopper pie, No bake pie