Add new photo
image preview
Add To Cookbooks

    No-Bake Grasshopper Pie

    No-Bake Grasshopper Pie
    • Prep Time


    • Cook Time


    • Servings



    • Unlock Grocery List!
    • Crust:

    • 1

      7 ounce bag oval chocolate and mint-filled sandwich cookies (such as Pepperidge Farms Mint Milanos)

    • ½

      cup slivered almonds

    • 2

      tablespoons unsalted butter, softened

    • Filling:

    • 8

      ounces mascarpone cheese

    • 1

      envelope unflavored gelatin

    • ½

      cup creme de menthe syrup

    • 2

      tablespoons confectioners sugar

    • cups plus ⅓ cup heavy cream

    • Mint and chocolate curls, to garnish


    1. Slice 1 inch off one end of each sandwich cookie. Pulse these trimmed pieces in a food processor with almonds until crumbs are formed and almonds are ground. Add softened butter and pulse until evenly combined. Press crumbs onto the bottom of a 9-inch pie plate, covering your hand with plastic wrap to avoid sticking. Prop remaining cookies, cut side down, around rim of plate. Refrigerate until ready to fill. Filling: 2. Let mascarpone cheese soften in a large bowl at room temperature. Beat slightly with a hand mixer until smooth. Meanwhile, sprinkle gelatin over 1/4 cup cold water in a 1-cup glass measuring cup. Let soften 2 minutes, then microwave for 15 seconds, until gelatin is dissolved. Let cool slightly. 3. Gradually beat creme de menthe syrup and sugar into mascarpone until blended; mixture will look curdled. While mixer is running, add 1-1/4 cups of the heavy cream. Beat until soft peaks are formed. Gradually beat in gelatin; beat until medium-stiff peaks are formed. Pour into prepared crust, swirling top decoratively. Refrigerate 4 hours or until set. 4. Once pie is set, beat remaining 1/3 cup cream to soft peaks. Dollop on top of pie and sprinkle with chocolate curls and mint sprigs. Makes 12 servings.