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Grasshopper Pie
Benchi

Grasshopper Pie

This no-bake Grasshopper Pie features a buttery Oreo cookie crust and a fluffy mint cream cheese filling for a cool, chocolate-mint dessert that’s perfect for holidays or gatherings.
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Prep Time 2 hours
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 563
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 25 regular Oreo cookies
  • 5 Tbsp butter, melted (71 g)
  • 8 oz brick cream cheese, cold (full fat or Neufchatel)
  • 1 1/2 cups powdered sugar (180 g)
  • 1/8 tsp salt
  • 1/2 tsp mint extract
  • 3 drops green food coloring
  • 1 1/2 cups heavy whipping cream, cold (355 ml)

Equipment

  • food processor
  • mixing bowl
  • hand mixer
  • whisk attachment
  • pie dish

Method
 

Instructions
  1. Place the Oreo cookies, filling included, into a food processor. Blend until fine crumbs form.
  2. Transfer the crumbs to a 9-inch pie dish. Pour in the melted butter and stir until evenly coated. Firmly press the mixture across the bottom and up the sides of the dish. Place in the freezer to chill while preparing the filling.
  3. In a large mixing bowl, beat the cold cream cheese with a hand mixer until completely smooth.
  4. Add the powdered sugar, salt, mint extract, and green food coloring. Mix until fully combined and evenly tinted.
  5. In a separate bowl, whip the cold heavy cream with a whisk attachment until stiff peaks hold their shape.
  6. Gently combine the whipped cream with the mint cream cheese mixture, beating just until thick and uniform.
  7. Spoon the filling into the chilled crust and smooth the surface evenly. If desired, sprinkle extra crushed Oreo crumbs over the top.
  8. Refrigerate for at least 2 hours to set, or place in the freezer for 30 to 60 minutes to firm more quickly. Slice and serve.