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Creamy, minty filling dotted with mini chocolate chips all on top of a crunchy mint Oreo cookie crust.
It’s Pi Day! It’s Pi Day! Hoorayyyy for Pi!
In case you aren’t a big science nerd like I am, you might not be aware that today is Pi Day, or perhaps you do know, but you just don’t get excited about it like we science nerds do.
That’s totally ok, because no matter how you feel about Pi, you get to enjoy this glorious PIE recipe to help celebrate.
Aaaaand St. Patrick’s Day is in 3 days, so this green (no bake) pie is appropriate for celebrating all of the things this week.
What is Grasshopper Pie?
Ok, so I’ve talked before about the fact that I don’t really love pie, but what I do love is a pie with a crust that is made of crushed Oreos. And mint Oreos at that. And one that I don’t need to actually bake.
Could this pie be off to a better start?! I don’t really think so.
This pie may be the easiest pie you ever make. Ever. Seriously. Just to give you an idea of how easy: it completely slipped my mind that Pi Day was today, and my equally nerdy coworkers asked me on Friday if I was planning to bring a pie for them on Monday, and if said pie would be on the blog in time to celebrate.
A quick brainstorm with these lovely coworkers and we figured a no bake mint chocolate chip pie would be perfect for today, given that the greenest holiday there is follows closely behind and I knew I didn’t have a homemade pie crust on hand in the freezer (shame on me).
I wrote out a recipe, shopped for ingredients, made the pie, photographed the pie, edited the photos, and wrote up this post for you all in a matter of 3 days.
Considering the fact that you’re likely not going to photograph this pie nor type about it extensively on your blog, you should be able to go start to finish with this pie approximately 2 days and 19 hours faster than I did.
Grasshopper Pie Recipe ingredients
For this mint chocolate chip pie, you will need:
• Mint Oreos (regular is fine, any Stuf level is fine)
• 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 with Cream Cheese
HOW TO MAKE THE CRUST FOR CHOCOLATE MINT PIE
So let’s start from the top (bottom?). The pie crust: so easy.
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 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 for 30 minutes.
HOW TO MAKE MINT PIE FILLING
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.
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).
Place the bowl of whipped cream in the refrigerator (or transfer to smaller bowl if using a stand mixer) until ready to use.
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.
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. Scrape down the sides as necessary.
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.
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.
Fold that beautiful homemade whipped cream into your minty green filling, then spread it all over your minty, crunchy, chocolatey crust.
And lastly, sprinkle with more mini chips, obviously.
Ok, I lied a little… The hardest part might be waiting for the pie to chill. Ughhhhhh. It only needs about 4 hours, but for best results, I suggest overnight.
When it’s ready, pop that baby out of the springform shell and dig in.
How to store Mint Pie
Leftover grasshopper 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
You’ll love this Mint Chocolate Pie
Since technically I can’t tell you how my coworkers liked this pie because I’m typing this before they actually try it, I can only give you my own (plus Matt’s) opinion.
That opinion? Holy. Moly. Mint. Chocolate. Chip.
I mean, I am a little biased… I do love me some mint chocolate chip, but wow. Never did I think that a pie that was this easy would taste so decadent and as if it were an incredible labor of love.
It’s creamy, it’s the perfect amount of minty, and that mint Oreo crust is just the perfect complement to all that smooth filling. All those textures mixed with mini chocolate chips? Mint chocolate chip heaven.
If you love mint chocolate/mint chocolate chip, 3.1415926(…), pie, Oreos, celebrating, green things, St. Patrick’s Day, or just food in general, you haveeeee to make this no bake pie!
Seriously, after all this Pi/pie talk, it’s possible I could be swayed in the pie loving direction. And if there are Oreos involved? Most definitely.
No Bake Grasshopper Pie with Cream Cheese
- 18 Mint Oreos regular is fine, crushed (about 2 cups)
- 1/4 cup unsalted butter melted
- 1 cup heavy cream or heavy whipping cream
- 8 ounces cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon peppermint extract
- 8 drops green food coloring if desired
- 1 and 1/2 cups mini semi-sweet chocolate chips divided
- Place the crushed Oreos in a medium size bowl and drizzle the melted butter evenly over the cookies. Stir to mix completely, then press 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 for 30 minutes.
- In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form (about 3-4 minutes; see this tutorial for step-by-step instructions for homemade whipped cream). Place bowl in the refrigerator (or transfer to smaller bowl if using a stand mixer) until ready to use.
- In a large bowl with a hand mixer or the same bowl of the stand mixer (no need to clean) now fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Reduce mixer speed to low and add the 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. Scrape down the sides as necessary.
- Turn off the mixer and fold in the cold whipped cream with a large spatula until green swirls disappear. Pour in 1 cup of the mini chocolate chips and mix again with the spatula until evenly dispersed.
- Pour the filling onto the prepared crust and spread evenly with the spatula (I prefer to use this small offset spatula). Sprinkle with remaining 1/2 cup of mini chocolate chips. Cover with foil or plastic wrap and chill in the refrigerator at least 4 hours (for best results, overnight) before serving. Store leftovers covered tightly in the refrigerator up to 5 days. Pie can be wrapped tightly and frozen up to 2 months. Thaw in refrigerator overnight.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.