This frozen grasshopper pie has been our family-favorite St. Patrick's Day dessert for a few years now! It's super easy to make, and only takes a few ingredients. In 30 minutes, you'll have this delicious treat ready to go into the freezer.
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Fortunately, you don't need a lot of ingredients to make this frozen grasshopper pie! Let's talk about the key ingredients.
- Oreo Crust: Make your own or use store bought.
- Cream Cheese: This gives the grasshopper pie a cheesecake-like texture and flavor when frozen. (Substitute with vegan cream cheese.)
- Sweetened Condensed Milk: This sweetens the pie. Substitute with sweetened condensed coconut milk if you're dairy free.
- Whipped Cream: Use real heavy whipping cream and whip it yourself for the best flavor. (Use coconut cream if you're dairy free.)
How to Make
- Beat the cream cheese until it's smooth.
- Add the sweetened condensed milk and mix until blended.
3. Add the peppermint extract and green food coloring.
4. Whip the cream until it's stiff. (The photo shows coconut whipped cream, since I was making this grasshopper pie dairy free.)
5. Fold the whipped cream into the cheese mixture until well blended.
6. Smooth the filling in an Oreo crust and decorate with mint Oreos.
7. Freeze for at least 20 hours to allow the filling to set.
8. Cut in slices with a hot knife and enjoy immediately!
This no bake version consists of a cheesecake-like frozen filling (made from cream cheese, sweetened condensed milk, and whipped cream) and a chocolatey Oreo crust. It's decorated with mint Oreos.
The bright green color of creme de menthe reminded someone of grasshoppers, hence the name. This dessert doesn't contain any alcohol or creme de menthe, but it still has a minty green color and wonderful peppermint flavor.
A Filipino pie made from real grasshoppers was mentioned in the New York Times back in 1904, but the sweet creme de menthe version we know and love today was invented in the 1950s-1960s. The recipe was most likely a collaboration between Knox Gelatine and Heublein Cordial.
This flavor combination is named after the grasshopper cocktail invented in 1918 by New Orleans bartender Philip Guichet. The drink spread throughout the South, and during the 1950s and 1960s, it was turned into pie form.
Leftovers: You'll have to keep leftover grasshopper pie in the freezer since it's a frozen dessert. Keep it covered with foil, and it will stay good for a month in the freezer.
- Add extra minty flavor by making your own Oreo crust with mint Oreos.
- Use full-fat cream cheese for the best flavor and texture.
- Make your own whipped cream. Cool-Whip doesn't taste as good!
- Freeze for 24 hours before slicing to ensure that it's fully frozen.
- Can't find mint Oreos? Just use regular ones.
Other St. Patrick's Day Recipes
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Frozen Grasshopper Pie
- In the bowl of a stand mixer, beat the cream cheese until smooth, then scrape down the sides and beat in the sweetened condensed milk until well blended.
- Add the peppermint extract and enough green food coloring to color it mint green. Keep in mind that the color will lighten when the whipped cream is folded into the mixture.
- Whip the cream until it is firm, but not dry. Fold it into the peppermint mixture until it is well mixed, then pour into the Oreo crust and smooth the top.
- Slice the mint Oreos in half and place them around the edge of the pie.
- Carefully cover with aluminum foil and freeze for at least 20 hours before serving.
- Let the grasshopper pie sit out for 10 minutes before slicing. Run a sharp knife under hot water and dry it off, then cut. Heat and dry the knife between each slice. Enjoy immediately.
- Be sure to use full-fat cream cheese for the best flavor and texture.
- To increase the mint flavor, use mint Oreos in the homemade Oreo crust instead of the regular ones.
- Serve it frozen and store the leftovers in the freezer for up to 1 month.
- If you must keep it out of the freezer for a long time, put the dish in a larger dish filled with ice to help keep it cold.
- For a dairy-free version, use coconut oil in the crust. Use vegan cream cheese, a 14-ounce can of coconut cream, and sweetened condensed coconut milk in the filling.
This post was originally published on February 22, 2018 and was republished on March 18, 2022 with updated photos and refreshed content.