Celebrate St. Patrick’s Day or welcome spring with this refreshing No Bake Mint Chocolate Pie. Also called grasshopper pie, it pairs a light, creamy mint filling with a chocolatey Oreo crust for an easy, crowd-pleasing dessert. If you love mint and chocolate together, this one is sure to 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 from start to finish.
- A bright, refreshing mint-and-chocolate flavor pairing.
- A creamy mint filling contrasted with a crunchy Oreo crust.
- Green crème de menthe gives the filling its classic mint flavor and color.
- Finished with extra crushed Oreo crumbs for texture.
- Great for St. Patrick’s Day, spring gatherings, or family parties.
Sometimes you want a dessert that’s simple, fast, and delicious without turning on the oven. This no bake mint chocolate pie fits the bill—light, airy, and full of mint-chocolate charm.
Grab Your Ingredients!
Here’s what you’ll need to make this no bake mint chocolate pie:
- Mint Chocolate Oreo Cookies: 28 cookies, crushed into fine crumbs.
- 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: 1/3 cup, use the green variety for color and mint flavor. If you prefer no alcohol, see substitutions below.
Substitutions
Cookies: Regular Oreos work well if mint Oreos aren’t available; add 1/2 to 1 teaspoon peppermint extract to the crust if you want extra mint flavor.
Marshmallow Creme: Substitute melted marshmallows (about 24 large) if you can’t find marshmallow fluff.
Crème de Menthe: For a non-alcoholic version, replace the crème de menthe with 1/3 cup milk, 1 teaspoon peppermint extract, and 7–8 drops of green food coloring.
Let’s Make the Recipe!
Summary of steps to assemble this no bake grasshopper pie:
- Make the Oreo crust: Pulse the mint Oreos in a food processor until they’re fine crumbs. Mix in the melted butter, press into a 9-inch pie plate, and freeze for 30 minutes to 1 hour to firm.
- Soften the marshmallow creme: Warm the marshmallow creme in the microwave for 30–45 seconds just until it’s easier to whisk. Stir in the crème de menthe.
- Whip the cream: Whip the heavy cream until it forms soft peaks (about 4–5 minutes with a hand mixer or stand mixer).
- Fold together: Gently fold the whipped cream into the marshmallow and crème de menthe mixture until smooth and uniform.
- Assemble and chill: Pour the filling into the chilled crust, top with extra Oreo crumbs, and freeze for 5–6 hours or overnight. Let the pie sit at room temperature 10–15 minutes before slicing for easier cutting.
Recipe FAQs
Yes—you can use a pre-made Oreo crust to save time.
Yes. A 9-inch springform pan works well and can make slicing easier.
No. You can bake the crust at 350°F for 8–10 minutes and cool it completely before filling.
Use 1/3 cup milk with 1 teaspoon peppermint extract and 7–8 drops of green food coloring as a non-alcoholic substitute.
Freeze for 5–6 hours or overnight. Let the pie sit at room temperature 10–15 minutes before serving to make slicing easier.
More Beyond the Butter® Pie Recipes to Try!
Homemade Thin Mints
Single Layer Peppermint Chocolate Cake
Mint Chocolate Cupcakes
Double Chocolate Mint Brownies
If you made this No Bake Mint Chocolate Pie or tried another recipe, please leave a star rating and share your thoughts in the comments below. Thanks for visiting!
No Bake Mint Chocolate Pie
Ingredients
Oreo pie crust
- 28 Mint Oreo Cookies, crushed into fine crumbs, plus additional Oreo crumbs for topping
- 5 tbsp Unsalted Butter, melted
Mint pie filling
- 14 oz Marshmallow Creme (or 24 large marshmallows), softened or melted
- 2 cups Heavy Whipping Cream, whipped
- 1/3 cup Crème de Menthe
Instructions
Oreo pie crust
- Process the Oreos in a food processor until fine crumbs form. Mix in the melted butter until fully combined; the mixture should be moldable. Press into a 9-inch pie plate, smoothing the bottom and sides. Freeze 30 minutes to 1 hour to firm.
Mint pie filling
- Soften the marshmallow creme in the microwave for up to 45 seconds, or melt marshmallows in a saucepan and let cool completely.
- Whip the heavy cream to soft peaks (about 4 minutes).
- Stir the crème de menthe into the softened marshmallow creme until well blended, then fold in the whipped cream until smooth.
- Pour the filling into the chilled Oreo crust, sprinkle with additional Oreo crumbs, and freeze 5–6 hours or overnight. Let sit 10–15 minutes at room temperature before slicing. Store leftovers in the freezer or refrigerator up to one week.
Video
Notes
- Prep time includes the 30–60 minutes freezing time for the crust.
- 14 ounces of marshmallow creme equals two 7-ounce jars.
- 2 cups of heavy whipping cream is approximately 1 pint.
- Non-alcoholic crème de menthe substitute: 1/3 cup milk + 1 teaspoon peppermint extract + 7–8 drops green food coloring.
- You can use a pre-made Oreo pie crust if desired.
- If baking the crust, bake 8–10 minutes at 350°F and cool completely before filling.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.