No-Bake Grasshopper Pie
Mint Oreo crust with a light and fluffy mint cookies and cream filling, chocolate ganache and whipped cream.
Course: Dessert
Cuisine: Pie
Keyword: grasshopper pie, Mint Oreo, no bake, no bake grasshopper pie, No bake pie
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
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 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.