No Bake Mint Chocolate Chip Pie

5 from 3 votes

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This no bake pie starts with a homemade Oreo crust that’s filled with creamy, minty cheesecake filling and mini chocolate chips. This no bake mint chocolate chip pie needs to set in the refrigerator, so it makes the perfect make-ahead dessert.

Photo of a slice of mint chocolate chip pie being removed by a serving utensil.

YOU’LL LOVE THIS MINT CHOCOLATE CHIP PIE

If you’re anything like me, mint + chocolate is up there on the list of “best dessert flavor combos,” and this no bake mint chocolate pie is going to rock your mint-chocolate-loving socks right off.

This chocolate mint cream pie has lived on my site since 2016 and is one of my favorites to recommend to folks for Pi(e) Day since it falls right around St. Patrick’s Day (hello, all things green). Of course, if you’re looking for another type of great tasting pie, feel free to peruse my extensive pie recipe collection. But if you are a mint chocolate chip fan, I’m going to go ahead and say this pie is a must for you.

Aerial photo of a slice of mint chocolate chip pie being removed by a serving utensil.

No bake mint chocolate chip pie on a platter.

This no bake pie starts with a crunchy mint Oreo crust (regular ones work just fine, too) that supports an absolutely luscious creamy mint filling that’s made up of creamy cream cheese and light and fluffy whipped topping.

We’ll make the Oreo cookie crust from scratch as well as the whipped cream, but if you want to use store-bought replacements for this recipe, you totally can. Be sure to check out the recipe card at the bottom of this post for details on exactly how to do that.

What is Grasshopper Pie?

While I’ve never exactly called this pie a grasshopper pie, it technically falls under the umbrella as one!

No, there are no insects in this pie recipe, but rather this pie gets it name from the grasshopper cocktail which is a crème de menthe beverage.

A slice of no bake mint chocolate chip pie on a plate with a fork.

Grasshopper pie is a no bake dessert, typically light green in color, with a mint flavored mousse-like filling on a chocolate cookie crust. Many associate this pie with spring and/or Easter, but around these parts, I like to use it any time of the year that I can.

In fact, I have a candy cane version of this pie made with candy cane Hershey’s Kisses and tinted pink! Save that one for Christmas!

ingredients YOU WILL NEED

The ingredient list for this grasshopper pie is quite simple. Be sure to visit the “substitutions and variations” section of this post of the notes section of the recipe card if you’re looking to make any swaps.

Aerial photo of ingredients for no bake mint chocolate chip pie with text overlay.

For this mint chocolate chip pie, you will need:
• Mint Oreos (regular is fine, any Stuf level is fine)
• butter
• heavy cream or heavy whipping cream
• full fat block cream cheese
• powdered sugar
• vanilla extract
• peppermint extract
• green food coloring (optional)
• mini semi-sweet chocolate chips

How to make Grasshopper Pie

Since there is no baking involved in this no bake mint chocolate chip pie, you won’t have to plan out any oven use. You will, however, need to build in at least 4 hours to chill the pie so the filling can set up.

So let’s start from the top (bottom?). The pie crust: so easy.

STEP #1

To make the crust, you will need crushed Oreos. You can crush them using a food processor, blender, or smashing them in a bag with a rolling pin.

Place the crushed Oreos in a medium size bowl and drizzle the melted butter evenly over the cookies. Stir to mix completely, then press the crust mixture evenly into the bottom of a 9″ springform pan (a regular 8″ or 9″ pie plate will work just fine as well). Chill in the refrigerator while you make the filling.

An Oreo crust inside of a springform pan on a white background.

Next up: the filling.

The hardest part about making the filling is the homemade whipped cream, which I walk you through step-by-step right here (pssst it’s not hard at all). You’ll whip that up, then let it hang out in the refrigerator while you prepare the rest of the filling.

STEP #2

To make the filling for this mint pie, you’re going to start by making whipped cream. Beat the whipping cream in a stand mixer or with a handheld electric mixer until stiff peaks form (about 3-4 minutes; see this tutorial for step-by-step instructions for homemade whipped cream).

process photo of making whipped cream while it is in the bowl of a stand mixer

STEP #3

Place the bowl of whipped cream in the refrigerator (or transfer to smaller bowl if using a stand mixer) until ready to use.

STEP #4

In a separate large bowl (if you are using a hand mixer) or the same bowl of the stand mixer (which there is no need to clean) now fitted with the paddle attachment, beat the cream cheese on medium-high speed until it is smooth.

STEP #5

Turn the mixer speed down to low and add the powdered sugar, increase the mixer speed to medium-high, and beat again until smooth. Add the vanilla and peppermint extracts and the green food coloring (if using) and continue beating until smooth. Don’t worry if it’s super green– it will tame down in the next step. Scrape down the sides as necessary.

A bowl of beaten cream cheese for no bake mint chocolate chip pie with beaters in it.

STEP #6

Next, turn off the mixer and grab the whipped cream from the refrigerator. Fold in the cold whipped cream until there are no more green streaks or swirls, then fold in 1 cup of the mini chocolate chips.

A bowl of the filling for no bake mint chocolate chip pie with a spatula.

STEP #7

Once the chocolate chips are evenly dispersed, pour the filling onto the prepared chilled crust and spread evenly with the spatula (I prefer to use this small offset spatula). Sprinkle with remaining mini chocolate chips, then cover and allow to chill in the refrigerator before serving.

No bake mint chocolate chip pie in a springform pan.

SUBSTITUTIONS & VARIATIONS

While I’ve written this recipe to be very easy as is, you may want to make some changes based on what you have available to you or in your pantry.

CHOCOLATE OREO CRUST: if you would prefer to use a store-bought/pre-made Oreo pie crust, omit the Oreos and butter from the recipe. You can leave the chocolate crumb pie crust in the pan it came in and do not need to remove it to put it in another container. The filling will over-fill the pie crust, but this should not be a problem since the filling is thick and holds its shape well.

HEAVY CREAM: if you’d prefer to use Cool Whip, omit the powdered sugar from the recipe and skip to step #4 where you fold in the whipped topping. Use 2 cups of Cool Whip in place of the 1 cup of heavy cream + powdered sugar.

CHOCOLATE CHIPS: you can replace the chocolate chips with chopped bar chocolate, if you prefer. You could also leave it out completely if you wanted to!

MAKE THIS FOR CHRISTMAS: turn this pie pink for Christmas and use candy cane Hershey’s Kisses! See my no bake peppermint pie for that recipe.

A slice of no bake mint chocolate chip pie on a plate with a fork. A bite has been taken out of it.

How to store LEFTOVERS

Leftover mint chocolate chip pie keeps well in the refrigerator up to 5 days. This pie freezes well and is quite enjoyable as a frozen dessert.

Mint Chocolate Chip Pie FAQs

Grasshopper pie gets its name from its green color. Traditionally, grasshopper pie (and other grasshopper drinks and desserts) contains creme de menthe liqueur, which is green. Since this pie is made without creme de menthe, we add the color with green food coloring. If you leave it out, your pie will be white and still taste delicious.

Your grasshopper pie will be totally set after about 4 hours in the refrigerator. While it is meant to be a soft filling, it will firm up as it chills. If the pie is too soft for you or you just prefer frozen treats, you can let it set up in the freezer, which will take about 8 hours.

5 from 3 votes

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