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Best Grasshopper Pie Recipe

My homemade grasshopper pie recipe produces such a refreshing and beautiful pie.  Settle your guests tummies with this soothing dessert.

Also offering a beautiful recipe for Grasshopper Cheesecake.  More dessert recipes above and at the end of the page.

Grasshopper Pie Recipe and Grasshopper Cheesecake #MissHomemade

Grasshopper Pie Recipe

I have this decadent cheesecake made with Creme de Menthe. Enjoy; it’s a blue ribbon winner.

1-1/2 cups Oreo cookie crumbs
5 Andes mints, crushed
1/4 cup butter, melted
1/4 tsp cinnamon

1 lb cream cheese, softened
1 cup white sugar
1/3 cup green Creme de Menthe
3 TBS Creme de Cacao
2 TBS flour
1/2 tsp salt
6 eggs, separated
1 cup sour cream

1 cup heavy whipping cream
3 TBS Creme de Menthe
1/4 cup powdered sugar, sifted

Andes mints, roughly chopped – garnish
chocolate sauce or melted chocolate chips, garnish

CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs and mints with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of a 9 inch spring-form pan.

PREHEAT oven to 325 degrees. Prepare a water bath.

FILLING: Put the cream cheese in a mixing bowl and beat until light and fluffy. Add 3/4 cup of the sugar and mix well. Stir in the Creme de Menthe, Creme de Cacao, flour and salt; beating until mixture is well blended. Add the egg yolks and sour cream, and beat until the batter is smooth and blended.

In a different bowl, combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken.

A toothpick inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don’t over-bake; it will settle and firm somewhat as it cools. Don’t worry if the cake cracks as it bakes. Remove and cool.

Melt the chocolate chips if you are using them in the microwave. Allow to cool.

After it’s cooled a bit, beat the heavy whipping cream until soft peaks form. Add the the sugar and Creme de Menthe. Mix well and cover the top of the cheesecake completely. Sprinkle chopped Andes mints over the whipped cream and then drizzle melted chocolate over all. Chill for at least 2 hours before serving.


2/3 cup semi-sweet chocolate chips
2 TBS heavy whipping cream
2 tsp shortening
1 cup walnuts, finely chopped

35 large marshmallows
1/4 cup milk
1/4 tsp salt
2 TBS green Creme de Menthe
3 TBS clear Creme de Cacao
1-1/2 cups heavy whipping cream
chocolate curls, garnish (optional)

Line a 9 inch pie plate with foil; set aside.

In a large heavy saucepan, combine the chocolate chips, cream and shortening; cook over low heat until chips are melted. Stir in walnuts. Pour into prepared pie plate; spread evenly over bottom and sides of plate. Refrigerate for 1 hour or until set.

In a large heavy saucepan, combine the marshmallows, milk and salt; cook over low heat until marshmallows are melted, stirring occasionally. Remove from the heat; stir in Creme de Menthe and Creme de Cacao. Refrigerate for 1 hour or until slightly thickened.

Carefully remove foil from chocolate crust and return crust to pie plate. Fold whipped cream into filling; pour into crust. Refrigerate overnight. Garnish with chocolate curls if desired.  I have more than just a grasshopper pie recipe, check out my favorites below.

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Homemade Cheesecake Recipes

Easy Cake Recipes