Description
Make this easy, creamy, no-bake grasshopper pie featuring a chocolate cookie crust and a refreshing mint chocolate filling. This recipe is alcohol-free.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs (about 30 cookies)
- 1/4 cup unsalted butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 drops green food coloring (optional)
- 1 cup heavy whipping cream, cold
- 1/2 cup semi-sweet chocolate chips, melted and cooled slightly
Instructions
- Combine the chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for 15 minutes.
- In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until fully combined.
- Mix in the vanilla extract, peppermint extract, and green food coloring, if using.
- In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Gently fold in the slightly cooled melted chocolate chips until streaks of chocolate remain, creating a marbled effect.
- Spoon the filling into the chilled crust and spread evenly.
- Chill the pie for at least 4 hours, or until firm. For a firmer texture, you can freeze it for 2 hours before serving.
- Slice and serve cold.
Notes
- Use Oreos or similar chocolate sandwich cookies for the crust. Do not over-process the filling when folding in the chocolate chips if you want a marbled look.
- If you prefer a firmer, frozen pie, allow it to set in the freezer for 4 hours before slicing.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: Chilling/No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 210
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 65