Grasshopper Pie
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Without being 💯% sure, apparently there’s some Irish on my mother’s side. Undeniably, there’s Scottish from my dad’s while both sides have French heritage. As St. Patrick’s Day is coming up in a few days, I just can’t resist showcasing a “green” recipe!
 
There are a few already on the website like Spinach & Ricotta Scrambled Eggs 🥚, Shamrock Shake (it’s the adult version), Chocolate Mint Nanaimo Bars, Gnudi also known as Malfatti, and others. Another one to add to this list is my Grasshopper Pie!
 
This is a favorite of ours!
Made with a lovely cream cheese filling in a nice chocolate graham crust 🍫, this sumptuous minty pie is so delicious plus it’s very easy to make. It has a beautiful flavor profile from the Crème de Menthe and the Crème de Cacao.
 
The first thing that has to be done before starting the filling is the pie crust. I use my Chocolate Honey Graham Crust recipe for this application. After pressing the mixture into a springform pie plate, it’s baked for 3 minutes ⏳ at 350ºF, cooled completely before chilling until needed.
 
Let’s talk about the filling…
Many recipes out there are made with marshmallow, mine is made with cream cheese! There are no health benefits in these cylindrical guys as they’re mostly sugar… nothing else. At least, the cheese 🧀 has some vitamin A in it!
 
Yes, there’s alcohol in this Grasshopper Pie!
I use both green Crème de Menthe and white Crème de Cacao. Can you make it without these? I guess you can 🤔 but I never tried it. You’ll have to play with mint or peppermint extract by starting with 1 teaspoon and add more to your liking.
 
When the filling is done, whipped cream is gently folded into the mixture. I use about 1 ½ cups of it. You can buy 🛒 a good brand from the store or simply make it from scratch. Here’s the link for my homemade recipe… Perfect Whipped Cream Every Time – How to
 
After spooning the filling into the prepared pie crust, spreading it out evenly with a spatula, it has to be chilled for 3 hours ⏰ or until it sets. It’s easy peasy and doesn’t need to be frozen. If it’s left in the fridge longer, cover loosely with foil – the same applies for the leftovers which can be kept for up to 5 days.
 
I don’t decorate the pie because I find it sweet enough. However, you can add a tablespoon or two of the Chocolate Honey Graham Cracker Pie Crust, some whipped cream, chocolate curls or even green sanding sugar on top… Have fun with your pie 👩‍🍳!
 
This Grasshopper Pie is a scrumptious dessert to make anytime or when celebrating St. Patricks’ Day 🍀! Refreshing, this is a lovely way to end a meal. If you want to try it in liquid form, here’s an amazing cocktail… Chocolate Grasshopper Martini!
Bon Appétit! 🍽
 
Check out these other delightful pie recipes… 😀
– Flapper Pie
– Country-Style Blueberry Pie
– Coconut Cream Pie
– Chocolate Bourbon Pecan Pie
– Apple Cheese Pie
– Key Lime Pie
– Bing Cherry Pie
– Bumbleberry Pie
– Lemon Meringue Pie
and for even more dessert recipes 🍩🍰, click on this link… Recipe Category • Dessert
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Grasshopper Pie

Grasshopper Pie

Extremely easy to make, this scrumptious Grasshopper Pie is perfect for St. Patrick’s Day! It’s a lovely dessert to enjoy anytime!
5 from 2 votes
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Servings 10

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Prep Time 10 minutes
Cook Time 3 minutes
Passive Time 3 hours

Ingredients
  

CRUST

  • 1 Chocolate Honey Graham Cracker pie crust see Recipe

FILLING

  • 2 packages (8 oz. each) full-fat cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1/8 tsp. ground Himalayan pink salt
  • 3 tbsp. green Crème de Menthe liqueur
  • 1 tbsp. white Crème de Cacao liqueur
  • 1 to 2 drops green natural food coloring see Recipe
  • 1 1/2 cups whipped cream see Recipe

Directions
 

PIE CRUST

  • Preheat oven to 350ºF
  • Follow the directions of graham cracker recipe and transfer the mixture into a 9-inch springform pie plate (removable bottom); press it on the bottom and sides.
  • Transfer it to the preheated oven and bake for 3 minutes.
  • Let it cool completely on a wire rack before transferring to the fridge for 1 hour.

FILLING

  • In the bowl of a stand mixer, add cream cheese, sugar, salt, Crème de Menthe and Crème de Cacao liqueurs. If you want, add some food coloring.
  • With the paddle attachment, process on low speed at first before increasing to medium speed. Process until the ingredients are well combined and the mixture is creamy, cleaning the sides and the bottom of the bowl as needed.
  • Gently fold whipped cream into the cream cheese mixture.
  • Spoon filling into the chilled pie crust, spreading it out evenly with a spatula.
  • Transfer to the fridge for 3 hours or until set. If left longer, cover loosely with foil.

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