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Grasshopper Pie Cake with a slice cut from the pie tin.
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5 from 7 votes

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

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.