This No-Bake Grasshopper Pie recipe has an Oreo pie crust filled with a creamy‚ minty green filling and topped with mini chocolate chips! A DELICIOUSLY MINTY NO BAKE PIE I have an undying serious love for no bake recipes – they’re delicious and easy. I mean‚ make a crust‚ stir some ingredients together‚ and then let it set. If you are a mint chocolate lover‚ then this pie is made for you! This no bake grasshopper pie is an absolute must-try. And if you are looking for a green dessert to make for St. Patrick’s Day – this is the one! FREQUENTLY ASKED QUESTIONS (FAQ’S): Can I use a store-bought pie crust? Yes of course! Just purchase a chocolate or Oreo cookie pie crust. Why is it called grasshopper pie? Grasshopper pie is named after the famous green Grasshopper Pie drink that is made with creme de menthe! What can I use besides mini chocolate chips? You do not have to top this pie with anything. However‚ a good substititue would be some chopped Andes creme de menthe chocolates. Some stores now carry Andes mint baking chips. Is it better to food coloring liquid‚ gel or food coloring paste? After making this several times‚ I found I preferred the paste (Wilton’s Kelly Green) or a food coloring gel over the liquid food coloring. Can I use peppermint extract instead of mint extract? No. You will not get the correct flavor. Mint extract is a combination of both peppermint and spearmint extracts giving it that unique creme de menthe flavor. Why do you spray the pie pan when the crust has butter in it? There is butter in the crust so technically you don’t have to spray the pan‚ I just find it makes it much easier to remove when it’s very cold. Can I use a store-bought Oreo pie crust? Yes. However‚ you may find you have just a little filling leftover. Can grasshopper pie be frozen? Absolutely! It makes it almost like an ice cream pie. Just make sure you cover the pie well to protect against freezer burn. It will last for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) Oreo cookies – it doesn’t have to be name brand. You can certainly use the store brand version of Oreo cookies. butter – you need butter here‚ not margarine. The butter helps the crust to set up whereas margarine is basically just oil so it won’t set up the way it should. You can use wither unsalted or salted. cream cheese – it needs to be softened to room temperature. Don’t accidentally melt it in the microwave. If cream cheese is not fully softened‚ you’ll end up with a lumpy batter that you’ll never get smooth. marshmallow fluff – some brands call it marshmallow creme. It’s all the same thing. mint extract – not peppermint extract and not spearmint extract. Look for mint extract. It is its own special flavor that is actually a combination of peppermint and spearmint flavors. green gel food coloring – gel food coloring works best. It doesn’t add additional liquid to the mixture that can sometimes throw off the consistency of the pie. A bright green color like Kelly Green works great here. whipped topping – don’t forget that you have to thaw the whipped topping first. You buy it frozen then stick it into the refrigerator to thaw overnight. Do not thaw on the countertop. mini chocolate chips or creme de menthe (Andes) chocolates – I usually top with mini chocolate chips but you can certainly use chopped Andes chocolates. HOW TO MAKE GRASSHOPPER PIE: Spray a 9-inch pie pan with cooking spray and set aside. Add Oreo cookies to a food processor. Crush the Oreo cookies until finely ground. Add the butter and pulse a few times to combine.  Pour the crumb mixture into the bottom of the pie pan and press along the bottom and sides. I find this is easiest with the bottom of a glass or small jar. Place into the fridge to cool and harden. In a medium saucepan‚ melt the marshmallow fluff over medium-low heat‚ stirring constantly until completely melted. Remove from heat and pour into a bowl. Stir in mint extract and food coloring. Set aside and allow to cool. In a separate large bowl‚ beat the softened cream cheese until smooth. Once the fluff mixture has cooled completely‚ pour it into the beaten cream cheese mixture. Mix the cream cheese with the marshmallow fluff mixture until combined. Next‚ fold in the whipped topping until combined and add more food coloring‚ if needed‚ to reach your desired color. Pour the mixture into prepared crust. Top with mini chocolate chips. Refrigerate until firm for at least 4 hours (this step is super important!) Serve once firm. Note: You can even freeze this dessert to make it more like an ice cream pie. CRAVING MORE RECIPES? Grasshopper CakeMint Chip Ice Cream PieMint Chocolate Bundt CakeMint Chocolate Chip Swirl BrowniesWhite Chocolate Peppermint PieMini Mint Chocolate CheesecakesNo Bake Twix Pie Originally published: July 2018Updated and republished: January 2024 (note: this recipe has been adjusted to add cream cheese so that it is less soft serve and slices easier. If you want a very soft set pie‚ just do not add the cream cheese.) Print No-Bake Grasshopper Pie This No Bake Grasshopper Pie recipe has an Oreo pie crust filled with a creamy‚ minty green filling and topped with mini chocolate chips!  Course DessertCuisine American Prep Time 25 minutes minutesTotal Time 25 minutes minutes Servings 6 Calories 390kcal Author Brandie @ The Country Cook Ingredients18 Oreo cookies2 Tablespoons unsalted butter‚ melted (can use salted butter)8 ounce block cream cheese‚ softened to room temperature 7 ounce tub marshmallow fluff (small tub)1 teaspoon mint extract6-8 drops green gel food coloring (add enough until it reaches the desired color you want) 8 ounce tub Cool Whip whipped topping‚ thawedmini chocolate chips InstructionsSpray a 9-inch pie pan with cooking spray and set aside. Note: There is butter in the crust so technically you don't have to spray the pan‚ I just find it makes it much easier to remove when it's very cold. Add the Oreo cookies into a food processor. Crush the Oreo cookies until fine. Add the butter and pulse a few times to combine. Pour the crumb mixture into the bottom of the pie pan and press along the bottom and sides. Place into the fridge to cool and harden. I find this is easiest with the bottom of a glass or small jar. In a medium saucepan‚ melt the marshmallow fluff over medium-low heat‚ stirring constantly until completely melted.  Remove from heat and pour into a large bowl. Stir in mint extract and food coloring. Set aside and allow to cool. In a separate large bowl‚ beat the softened cream cheese until smooth. Once the fluff mixture has cooled completely‚ pour it into the beaten cream cheese mixture. Mix the cream cheese with the marshmallow fluff mixture until combined. Next‚ fold in the whipped topping until combined and add more food coloring‚ if needed‚ to reach your desired color. Pour the mixture into prepared crust. Top with mini chocolate chips. Refrigerate until firm for at least 4 hours (this step is super important!) Serve once firm. NoteL you can even freeze this dessert to make it more like an ice cream pie. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 390kcal | Carbohydrates: 62g | Protein: 3g | Fat: 15g | Sodium: 193mg | Fiber: 1g | Sugar: 44g