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Creamy Mint Grasshopper Pie

A festive and creamy dessert combining mint, chocolate, and a crisp Oreo crust, perfect for holiday gatherings.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 4 hours 50 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American, Festive
Calories: 865
Ingredients Method Notes

Ingredients
  

For the crust
  • 30 cookies 30 mint Oreo sandwich cookies Can substitute with chocolate sandwich cookies for a deeper chocolate flavor.
  • 4 tablespoons unsalted butter, melted For binding the crust.
  • 1/8 teaspoon kosher salt Enhances flavor.
For the filling
  • 1 1/2 cups heavy whipping cream Whipped to stiff peaks.
  • 16 ounces cream cheese, room temperature Ensure it is fully softened for smooth texture.
  • 1 1/3 cups powdered sugar Adds sweetness and stability.
  • 1/4 cup creme de menthe liqueur Preferably the green kind.
  • 3 tablespoons creme de cacao liqueur For a chocolate flavor.
  • 1 to 2 drops green food coloring Optional for coloring the filling.
For the topping
  • 1 cup heavy cream To be whipped for the topping.
  • 3 tablespoons powdered sugar Adds sweetness to whipped cream.
  • 1 teaspoon pure vanilla extract Enhances flavor.
  • 2 tablespoons chopped mint Oreo sandwich cookies For garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Pulse the mint Oreo cookies in a food processor until they become fine crumbs.
  3. Stir the crumbs together with the melted butter and salt until the mixture looks evenly moistened.
  4. Press the crumb mixture evenly into the bottom and up the sides of a 9- or 10-inch pie dish.
  5. Bake the crust for 10 minutes, and then place it on a wire rack to cool completely.
Making the Filling
  1. Whip 1 1/2 cups heavy cream to stiff peaks and refrigerate.
  2. In a stand mixer, beat the softened cream cheese until smooth, scraping down the sides as needed.
  3. Gradually beat in the powdered sugar until silky.
  4. Mix in the creme de menthe, creme de cacao, and green food coloring until combined.
  5. Gently fold in the whipped cream until fully combined.
Assembling the Pie
  1. Spread the filling into the cooled crust, cover, and refrigerate for at least 4 hours.
  2. Just before serving, whip the remaining 1 cup cream with powdered sugar and vanilla to stiff peaks.
  3. Spoon or pipe the whipped cream over the pie, and finish with chopped mint Oreo cookies.
Storage
  1. Keep the pie covered in the fridge for up to 10 days.
  2. Freeze the whole pie or individual slices for up to 3 months, wrapped securely.

Notes

Use a soft block cream cheese for the filling to avoid lumps. Do not overmix after adding the whipped cream to keep the filling airy. Ensure to chill for at least 4 hours to set properly.