Looking for a dish that wows your guests without stressing you out? This St. Patrick’s Day Grasshopper Pie is the perfect green treat for Spring. It is light, airy, and full of cool mint flavor. Your family will love this festive dessert.
There is something so refreshing about the classic mint and chocolate combo. It feels like a celebration in every single bite. This pie is a beautiful way to end your holiday meal. Let’s get started on this creamy, dreamy treat together.
Why This Recipe Is a Winner
This recipe is a total winner for your holiday table. It looks fancy but uses very simple techniques. You get a crunchy chocolate crust with every single bite. It is the ultimate crowd-pleaser for any Spring gathering.
The minty filling is like eating a fluffy, sweet cloud. It is perfectly balanced and not too heavy. Beginners will find this recipe very approachable and fun. You can even make it ahead of time for less stress. It is a great way to celebrate with your loved ones.
Simple Cooking Steps
Making this pie is very straightforward and rewarding. You will start by baking a quick cookie crust. Then, you melt marshmallow crème with milk for the base. This creates a smooth and stable filling every time.
Folding in whipped cream makes it perfectly light and fluffy. You do not need any special skills to master this. The hardest part is waiting for it to chill. Your patience will be rewarded with a perfectly set slice of pie.
Ingredients You’ll Need
Most of these items are easy to find at any grocery store. You likely have some in your pantry already.
- 24 chocolate sandwich cookies, finely crushed
- 4 tablespoons unsalted butter, melted
- 7 ounces marshmallow crème
- 1/2 cup whole milk
- 1/4 cup green crème de menthe
- 1/4 cup white crème de cacao
- 1.5 cups heavy whipping cream, chilled
- 2 tablespoons dark chocolate shavings
Step-by-Step Directions
- Preheat your oven to 350°F (175°C).
- Combine crushed cookies and melted butter in a medium bowl.
- Press the mixture firmly into a 9-inch pie plate.
- Bake the crust for 8-10 minutes and let it cool completely.
- Combine marshmallow crème and milk in a saucepan over low heat.
- Stir constantly until the mixture is completely smooth.
- Remove from heat and stir in both liqueurs.
- Refrigerate the mixture for 20 minutes until it thickens like syrup.
- In a chilled bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cooled marshmallow mixture.
- Pour filling into the crust and smooth the top.
- Refrigerate for at least 4 hours until firm.
- Garnish with dark chocolate shavings before serving.
Best Ways to Enjoy It
Serve this pie chilled for the best texture and flavor. It looks beautiful on a white dessert platter. You can add an extra dollop of fresh whipped cream on top. It pairs wonderfully with a warm cup of coffee.
For a festive touch, add a fresh sprig of mint. Set the table with green accents for your holiday party. Your guests will love the vibrant green color of this pie. It is a great conversation starter at any gathering.
How to Store Leftovers
Keep any leftover pie in the refrigerator to stay fresh. Cover it loosely with plastic wrap or a pie lid. It will stay delicious for up to three days. The crust stays nice and crunchy when kept cold.
You can also freeze this pie for a frozen treat. Wrap it tightly in foil before placing it in the freezer. Thaw it in the fridge for an hour before serving. This makes it a great make-ahead dessert for busy weeks.
Tips for Best Results
- Use a chilled bowl to whip your heavy cream faster.
- Do not skip the cooling time for the marshmallow base.
- Press the cookie crust firmly to prevent it from crumbling.
- Fold the cream gently to keep the filling airy.
- Add extra chocolate shavings for a more decadent look.
- For St. Patrick’s Day, use extra green food coloring if desired.
- Make the crust a day early to save time.
- Use high-quality chocolate cookies for the best flavor.
Ways to Switch It Up
- Swap the liqueurs for mint extract for a kid-friendly version.
- Use a graham cracker crust for a different flavor profile.
- In summer, serve it partially frozen like an ice cream pie.
- Top with crushed mint candies for extra crunch.
- Add a layer of chocolate ganache under the mint filling.
Common Questions
Can I make this pie ahead of time?
Yes, this is a perfect make-ahead dessert for entertaining. You can make it up to 24 hours in advance. Just keep it chilled until you are ready to serve.
How do I know the filling is set?
The filling should feel firm to a light touch. It should not jiggle much when you move the plate. Four hours in the fridge is usually enough time.
Will kids like this minty flavor?
Most kids love the mint and chocolate combination! If you worry about the alcohol, use extracts instead. The bright green color is always a hit with kids.
I hope this festive pie brings joy to your holiday table. It is such a fun and easy way to celebrate Spring with family. Happy baking and enjoy every minty bite!
— Lidia
St. Patrick's Day Grasshopper Pie
Ingredients
- 24 chocolate sandwich cookies, finely crushed
- 4 tablespoons unsalted butter, melted
- 7 ounces marshmallow crème
- 1/2 cup whole milk
- 1/4 cup green crème de menthe
- 1/4 cup white crème de cacao
- 1.5 cups heavy whipping cream, chilled
- 2 tablespoons dark chocolate shavings
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine crushed cookies and melted butter until well blended.
- Press the mixture firmly into the bottom and sides of a 9-inch pie plate.
- Bake the crust for 8-10 minutes, then remove from oven and cool completely on a wire rack.
- In a large saucepan over low heat, combine marshmallow crème and milk, stirring constantly until smooth.
- Remove saucepan from heat and stir in the green crème de menthe and white crème de cacao.
- Transfer the mixture to a large bowl and refrigerate for approximately 20 minutes, or until it reaches a consistency of thick syrup.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled marshmallow mixture until no white streaks remain.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or until firm.
- Garnish with dark chocolate shavings before serving.
