Celebrate St. Patrick’s Day or the arrival of spring with a cool, crowd-pleasing No Bake Mint Chocolate Pie. Also called a grasshopper pie, this simple dessert pairs a creamy, minty filling with a chocolatey Oreo crust for a refreshing mint-and-chocolate treat. If you love that classic combo, this recipe will quickly become a favorite.
Table of Contents
- 6 Reasons Why You Will Love This Mint Chocolate Pie
- Grab Your Ingredients!
- Substitutions
- Let’s Make the Recipe!
- Recipe FAQs
- More Beyond the Butter® Pie Recipes to Try!
- No Bake Mint Chocolate Pie Recipe
6 Reasons Why You Will Love This Mint Chocolate Pie
- No baking required—easy and fast.
- A bright, refreshing mint-and-chocolate flavor.
- A creamy, airy filling set atop a rich Oreo crust.
- Green crème de menthe gives a classic mint flavor and color.
- Finished with crunchy Oreo crumbs for texture.
- Great for St. Patrick’s Day, spring gatherings, or any party.
Sometimes you want a fantastic dessert without heating the oven. This no-bake mint chocolate pie delivers big on flavor with minimal effort, and it’s especially nice when you want something cool and festive.
Grab Your Ingredients!
Here’s what you need to make this no-bake mint chocolate pie:
- Mint Chocolate Oreo Cookies: 28 cookies, crushed into fine crumbs (reserve extra crumbs for topping).
- Unsalted Butter: 5 tablespoons, melted to bind the crust.
- Marshmallow Creme: 14 ounces (or about 24 large marshmallows melted).
- Heavy Whipping Cream: 2 cups, whipped to soft peaks.
- Crème de Menthe (green): 1/3 cup for mint flavor and color. If you prefer not to use alcohol, see substitution notes below.
Substitutions
Cookies: Use regular Oreos if mint Oreos aren’t available. Add 1/2 to 1 teaspoon peppermint extract to the crust for extra mint.
Marshmallow Creme: Substitute 24 large marshmallows melted in a saucepan and cooled slightly before mixing.
Crème de Menthe: To avoid alcohol, replace with 1/3 cup milk plus 1 teaspoon peppermint extract and 7–8 drops of green food coloring (adjust to taste).
Let’s Make the Recipe!
Overview of the steps to assemble this no-bake grasshopper pie:
- Prepare the Oreo crust. Process the 28 mint Oreos into fine crumbs, mix with the melted butter, press into a 9-inch pie plate, and chill in the freezer for 30–60 minutes to firm up.
- Soften the marshmallow creme. Warm in the microwave 30–45 seconds (or melt marshmallows on the stove) so it’s easier to mix, then stir in the crème de menthe (or milk/peppermint/coloring substitute).
- Whip the cream. Whip 2 cups heavy whipping cream to soft peaks (about 4–5 minutes with a mixer).
- Fold together. Gently fold the whipped cream into the marshmallow/menthe mixture until smooth and uniform.
- Chill to set. Pour the filling into the chilled crust, sprinkle with reserved Oreo crumbs, and freeze for 5–6 hours or overnight. Let it sit at room temperature 10–15 minutes before slicing for easier serving.
Recipe FAQs
Yes. A pre-made Oreo crust is a convenient option and works well for this pie.
Yes. A 9-inch springform pan is a good alternative and can make slicing easier.
No. If you prefer, bake the crust at 350ºF for 8–10 minutes and allow it to cool completely before adding the filling.
Use 1/3 cup milk with 1 teaspoon peppermint extract and 7–8 drops green food coloring if you want a non-alcoholic option.
Freeze for 5–6 hours or overnight. Allow 10–15 minutes at room temperature before slicing for cleaner cuts.
More Beyond the Butter® Pie Recipes to Try!
Homemade Thin Mints
Single Layer Peppermint Chocolate Cake
Mint Chocolate Cupcakes
Double Chocolate Mint Brownies
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No Bake Mint Chocolate Pie
Ingredients
Oreo pie crust
- 28 Mint Oreo Cookies, crushed into fine crumbs, plus additional Oreo crumbs for pie topping
- 5 tbsp Unsalted Butter, melted
mint pie filling
- 14 oz Marshmallow Creme (or 24 large marshmallows), softened
- 2 cups Heavy Whipping Cream, whipped
- 1/3 cup Crème de Menthe
Instructions
Oreo pie crust
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Process the Oreos in a food processor to make fine crumbs. Add the melted butter and pulse until combined. Press the mixture into a 9-inch pie plate, smoothing the bottom and sides. Chill in the freezer 30–60 minutes to firm.
mint pie filling
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Soften marshmallow creme in the microwave for up to 45 seconds, or melt marshmallows in a saucepan and cool slightly.
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Whip the heavy cream with a mixer until it forms whipped cream (about 4 minutes). Set aside.
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Mix the crème de menthe into the softened marshmallow creme until evenly combined, then fold in the whipped cream until smooth.
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Pour the filling into the chilled crust, top with extra Oreo crumbs, and freeze 5–6 hours or overnight. Let sit 10–15 minutes at room temperature before slicing. Store leftover pie in the freezer or refrigerator up to one week.
Video
Notes
- Prep time includes 30–60 minutes of freezing time for the crust.
- Fourteen ounces of marshmallow creme equals two 7-ounce jars.
- Two cups heavy whipping cream is about 1 pint.
- Non-alcoholic crème de menthe substitute: 1/3 cup milk + 1 tsp peppermint extract + 7–8 drops green food coloring.
- You can use a store-bought Oreo crust or make your own using the ingredient list above.
- To bake the crust, bake at 350ºF for 8–10 minutes and cool completely before adding the filling.
Nutrition
Nutritional information is an estimate and will vary depending on specific ingredients used.