You ever bite into something and just go, “Whoa, this is it”? That’s what happened the first time I made these Mini Grasshopper Pies. I was aiming for something easy but fun for a backyard BBQ, and these little green pies totally stole the show. Like, folks were asking for seconds and the recipe before they even finished their first one.
They’ve got that creamy minty goodness mixed with chocolatey crunch, and honestly, it feels like you’re eating dessert straight from a 1950s diner—but make it cuter and way easier to throw together. So yeah, these are a vibe.
Table of Contents
Table of Contents
Why You’ll Love These Mini Grasshopper Pies
First off, they’re adorable. Anything “mini” just feels like it should be Instagram-famous, right?
Second, they’re no-bake. Which, if you’re anything like me, means you won’t be sweating over a hot oven in the middle of July just to get your dessert fix.
Third—and this one’s big—they’re super make-ahead friendly. I whipped up a batch the night before a birthday party, popped ‘em in the fridge, and boom: dessert done. No last-minute chaos.
And of course, they taste amazing. Creamy, minty, sweet, with a chocolate cookie crust that’s got just the right amount of crunch. Think Thin Mints meet mousse meets a pie. Yeah. That good.
Ingredients You’ll Need for Mini Grasshopper Pies
Here’s the good stuff you’ll need to get started:
For the crust:
- 1 ½ cups crushed chocolate sandwich cookies (Oreo style)
- ¼ cup melted unsalted butter
For the filling:
- 3 cups mini marshmallows
- ½ cup whole milk
- ¼ cup crème de menthe (or mint extract with green food coloring)
- 1 ½ cups cold heavy whipping cream
Optional toppings:
- Whipped cream
- Chocolate curls, sprinkles, or mini chocolate chips
How to Make the Crust
- Crush those cookies into crumbs—either in a food processor or go old-school and smash them in a zip-top bag with a rolling pin.
- Mix the crumbs with melted butter until the texture reminds you of wet sand.
- Spoon the crust mixture into cupcake liners or mini pie tins and press it down flat.
- Chill in the fridge for 30 minutes while you get the filling ready.
Pro tip: If you want to switch it up, the buttery base from these Cinnamon Sugar French Toast Muffins makes a fun twist.
Making That Creamy Mint Filling
This is where the magic happens:
- In a saucepan, melt the mini marshmallows with milk over low heat, stirring until smooth.
- Let the mixture cool to room temp—don’t skip this part or your whipped cream will go flat.
- Stir in the Mint cream (or mint extract + a few drops of food coloring).
- Whip the heavy cream until stiff peaks form (think Cool Whip vibes, but fresher).
- Gently fold the whipped cream into the cooled mint mixture.
Not into crème de menthe? For a dairy-forward vibe, this Cottage Cheese Ice Cream base adds protein and richness.
Assembling Your Mini Grasshopper Pies
Alright, time to pull it all together:
- Spoon that mint filling right on top of the chilled crusts.
- Smooth the tops with the back of a spoon or a mini spatula if you’re fancy.
- Pop them in the fridge for at least 2 hours—or overnight if you’re planning ahead.
- Before serving, top with whipped cream and whatever chocolatey extras you’ve got on hand.
Wanna go decadent? A drizzle of chocolate like in this Strawberry Cheesecake Dump Cake gives the ultimate finishing touch.
Tips to Make It Even Easier
- No crème de menthe? No worries. Use 1 teaspoon of mint extract and add green food coloring to get that signature look.
- Crust hack: Pre-made chocolate cookie crusts work in a pinch. Just cut them into smaller portions.
- Want them firmer? Pop ‘em in the freezer for 30 minutes before serving for more of a frozen pie texture.
And hey, if you like quick + clever tricks, check out this Banana Oatmeal Air Fryer Cookies recipe—they’re another no-fuss winner.
Fun Twists on Classic Mini Grasshopper Pies
Wanna get creative? Try swapping the cookie crust for mint Oreos if you want extra mint flavor. Or drizzle some chocolate syrup on top before serving. I even tried making these with Andes Mints once—10/10 would recommend.
You could even serve them alongside a few Donut Fries for a playful dessert spread.
Perfect for Parties and Holidays
Mini Grasshopper Pies fit just about every kind of gathering. They’re cute enough for baby showers, chill enough for Sunday dinner, and festive enough for St. Patrick’s Day. And since they’re so easy to transport, they’re my go-to for potlucks and backyard cookouts.
Speaking of party hits, you’ve gotta try this Pistachio Luxe Cream—it’s another crowd-pleaser with a pop of green.
Storing and Serving Your Mini Grasshopper Pies
Keep these chilled until ready to serve. You can store them in the fridge for up to 3 days. Just cover with plastic wrap so they don’t dry out.
They’re best served cold, but if you freeze them slightly, they kinda turn into minty ice cream pies. Not mad about that.
If you’re into the frozen dessert lane, this smooth and tangy Easy Meyer Lemon Curd makes a perfect citrusy sidekick
Frequently Asked Questions
Why is it called Grasshopper Pie if it doesn’t contain insects?
Grasshopper Pie gets its name from the bright green color and minty flavor, which resemble the classic Grasshopper cocktail—made with crème de menthe. It contains no insects and is entirely dessert-based.
How long can you freeze Grasshopper Pie?
You can freeze Grasshopper Pie for up to 2 months when stored in an airtight container. For best texture, thaw in the refrigerator for a few hours before serving.
What does Grasshopper Pie taste like?
Grasshopper Pie has a creamy mint chocolate flavor, combining the cool freshness of mint with a rich chocolate cookie crust. It’s light, refreshing, and indulgent at the same time.
Is Grasshopper Pie safe for kids to eat?
Yes—if made without alcohol. Traditional recipes use crème de menthe, but kid-friendly versions use mint extract and green food coloring instead. Always check the ingredients used.
Final Thoughts: You Need These Mini Grasshopper Pies in Your Life
Look, I’m not saying Mini Grasshopper Pies are gonna change your life… but I’m not not saying that either. They’re minty, chocolatey, perfectly portioned, and way too easy to keep eating. Whether you’re making them for a party or just to treat yourself on a Tuesday, they hit the sweet spot every time.
Trust me—make a batch, keep a few for yourself, and watch everyone else fight over the rest. You’ve been warned.
Explore more delicious recipes on InnovateRecipes_ Pinterest and stay updated with the latest cooking tips by following Innovate Recipes on Facebook.