Ingredients
Equipment
Method
- In a medium bowl, combine the crushed chocolate sandwich cookies with the melted butter. Stir until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate to form the crust. Place the pie plate in the freezer while you prepare the filling.1.5 cups crushed chocolate sandwich cookies, 6 tablespoons unsalted butter
- In a large bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy, with no lumps. Gradually add the sweetened condensed milk to the cream cheese, beating until well combined and smooth.1 (8 ounce) package cream cheese, 1 (14 ounce) can sweetened condensed milk
- Stir in the crème de menthe liqueur (or peppermint extract) and vanilla extract. If you desire a more vibrant green hue, add 2-3 drops of green food coloring and mix until evenly distributed.0.5 cup crème de menthe liqueur, 0.5 teaspoon vanilla extract, 2-3 drops green food coloring
- In a separate, clean bowl, whip 1 cup of the heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form.1.5 cups heavy whipping cream
- Gently fold about two-thirds of the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
- Spoon the minty cream cheese filling evenly into the prepared frozen crust. Smooth the top with a spatula.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until firm. Before serving, whip the remaining ½ cup of heavy whipping cream until soft peaks form. Dollop or pipe the whipped cream over the top of the chilled pie. Garnish generously with chocolate shavings or chopped chocolate.chocolate shavings or chopped chocolate, whipped cream
Notes
Leftovers of your delicious No Bake Grasshopper Pie should be stored in the refrigerator. Cover the pie tightly with plastic wrap or transfer individual slices to an airtight container to prevent them from drying out or absorbing other odors in the fridge. The pie will stay fresh and enjoyable for up to 3-4 days when properly stored. This pie is best enjoyed chilled and is not typically reheated. Freezing is an option if you need to make it even further in advance. To freeze, ensure the pie is completely firm after chilling. Cover it very tightly with several layers of plastic wrap, then a layer of aluminum foil, or place the entire pie inside a freezer-safe container. It can be frozen for up to 1-2 months. Thaw frozen pie in the refrigerator overnight before serving. Garnish with fresh whipped cream and chocolate shavings just before serving.
