Grasshopper Pie

June 6, 2011

Grasshopper pie is based on the retro cocktail of the same name that supposedly originated in New Orleans and was popular in the southern United States in the first half of the 20th century. The pie filling, like the cocktail, contains green crème de menthe, white crème de cacao, and heavy cream. The addition of an Oreo-based chocolate crust makes this a chocolate-mint lovers’ dream dessert! Many modern versions of grasshopper pie are ice cream pies, but this version from Cook’s Illustrated is a chiffon pie, containing whipped cream and thickened with gelatin, making the texture extremely smooth and light. This made a perfect Memorial Day dessert after devouring our delicious lunch of grilled steakhouse burgers, grilled asparagus, and lentil salad!

Grasshopper pie

Can be made up to 2 days ahead; store tightly wrapped in plastic wrap in the refrigerator.

Makes one 9-inch pie



  • 16  mint filling Oreo cookies (or store brand equivalent), broken into rough pieces
  • 3  tablespoon unsalted butter, melted and cooled


  • 3  large egg yolks
  • 1  envelope unflavored gelatin
  • 1/2  cup sugar
  • 2  cups heavy cream
  • Pinch salt
  • 1/4  cup green crème de menthe
  • 1/4  cup white crème de cacao
  • Chocolate curls for garnish


  1. For the crust: Grind cookies in a food processor to fine crumbs. Transfer to bowl, drizzle with melted butter, and toss well. Press crumbs evenly into the bottom and sides of a 9-inch pie plate and refrigerate crust until firm, about 20 minutes. Adjust oven rack to middle position and heat to 350 degrees F. Bake until set, 8 to 10 minutes. Cool completely on wire rack.
  2. For the filling: Beat egg yolks in medium bowl. Combine gelatin, sugar, 1/2 cup cream, and salt in medium saucepan and let sit until gelatin softens, about 5 minutes. Cook over medium heat until gelatin dissolves and mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add gelatin mixture to egg yolks. Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from heat and add crème de menthe and crème de cacao. Pour into clean bowl and refrigerate, stirring occasionally, until wobbly but not set, about 20 minutes (this took closer to a half hour for me).
  3. Beat remaining 1 1/2 cups cream with electric mixer to form stiff peaks. Whisk 1 cup whipped cream into gelatin mixture until completely incorporated. Using rubber spatula, fold gelatin mixture into remaining whipped cream until no streaks of white remain. Scrape mixture into cooled pie shell, smooth top, and refrigerate until firm, at least 6 hours or preferably overnight. Serve topped with chocolate curls.

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