Ingredients
Equipment
Method
- If not using pre-made crumbs, place your chocolate sandwich cookies in a food processor and pulse until they form fine crumbs. Alternatively, place them in a sturdy zip-top bag, seal it tightly, and crush them with a rolling pin or meat mallet until finely ground.
- In a medium bowl, combine the 2 cups of chocolate cookie crumbs and the 6 tablespoons of melted unsalted butter. Stir with a fork until the crumbs are evenly moistened and clump together when squeezed.2 cups chocolate cookie crumbs, 6 tablespoons unsalted butter
- Pour the crumb mixture into a 9-inch pie plate. Using the bottom of a flat glass or measuring cup, firmly press the crumbs evenly onto the bottom and up the sides of the pie plate to form the crust. Ensure it's compact and well-distributed.
- Place the prepared crust in the freezer for at least 10-15 minutes to firm up while you prepare the filling.
- In a large bowl, beat the softened 8-ounce package of cream cheese with an electric mixer on medium speed until smooth and creamy.8 ounce package cream cheese
- Gradually beat in the 14-ounce can of sweetened condensed milk until well combined and smooth.14 ounce can sweetened condensed milk
- Add the 1/2 cup of crème de menthe liqueur and 1/3 cup of milk to the cream cheese mixture. If you desire a more intense mint flavor, you can also add 1 teaspoon of peppermint extract at this stage. Beat on low speed until everything is just combined.1/2 cup crème de menthe liqueur, 1/3 cup milk, 1 teaspoon peppermint extract
- In a separate, chilled bowl, whip the 2 cups of chilled heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form. If you prefer a sweeter filling, you can add the 1/4 cup of powdered sugar to the cream as you begin whipping it.2 cups heavy whipping cream, 1/4 cup powdered sugar
- Gently fold about one-third of the whipped cream into the cream cheese and liqueur mixture to lighten it. Then, carefully fold in the remaining whipped cream until no streaks remain and the mixture is uniform and airy. Be careful not to overmix, as this can deflate the filling.
- Retrieve the chilled chocolate cookie crust from the freezer. Spoon the grasshopper pie filling into the chilled crust, spreading it evenly with a spatula or the back of a spoon.
- Cover the pie loosely with plastic wrap or foil. Place the No-Bake Grasshopper Pie Chocolate Cookie Crust in the refrigerator and chill for at least 4-6 hours, or preferably overnight, until the filling is firm and set.
- Once chilled and firm, your grasshopper pie is ready to be garnished. Top with generous dollops of whipped cream, sprinkle with chocolate shavings or curls, or add a few maraschino cherries for a pop of color.whipped cream, chocolate shavings or curls, maraschino cherries, crushed chocolate cookies
- Slice the chilled pie into wedges and serve immediately.
Notes
This pie is best enjoyed chilled. Do not reheat.
