Chocolate Mint Grasshopper Pie
Indulge in the refreshing decadence of Chocolate Mint Grasshopper Pie, a no-bake dessert that's as visually stunning as it is delicious. This creamy, mint-flavored pie starts with a buttery chocolate cookie crust, creating the perfect foundation for a luscious filling made of velvety cream cheese, powdered sugar, and cooling peppermint extract. A touch of green food coloring captures the essence of its namesake, while whipped topping and mini chocolate chips add layers of lightness and texture. Garnished with elegant shavings of dark chocolate and fresh mint leaves, this pie is a show-stopping treat that’s easy to prepare and perfect for any occasion. Whether you're hosting a holiday party or looking for a chilled summertime dessert, this Chocolate Mint Grasshopper Pie will delight your guests with its irresistible combination of flavors and no-fuss preparation.
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies (e.g., Oreo)
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1.5 teaspoons Peppermint extract
- 3 drops Green food coloring
- 2 cups Whipped topping (thawed, if frozen)
- 0.5 cup Mini chocolate chips
- 2 tablespoons Dark chocolate, shaved (optional, for garnish)
- 4 leaves Fresh mint leaves (optional, for garnish)
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form.
Transfer the cookie crumbs to a mixing bowl and stir in the melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Set aside in the refrigerator to chill while preparing the filling.
In a large mixing bowl, using a hand mixer or stand mixer, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add peppermint extract and green food coloring to the cream cheese mixture. Mix until the color is evenly distributed, and the filling is a minty green.
Gently fold in the whipped topping until fully incorporated.
Stir in the mini chocolate chips, ensuring they're evenly distributed in the filling.
Remove the chilled crust from the refrigerator. Spoon the mint filling into the crust, spreading it evenly with a spatula.
If desired, sprinkle the top with shaved dark chocolate and garnish with fresh mint leaves for an elegant finish.
Refrigerate the pie for at least 4 hours or until firm before serving.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 38.4 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
