Grasshopper Mousse pies with a chocolate cookie crust are an unexpected, super fun and delicious dessert. While any day is a good day for this deliciousness, it's especially fun for a festive Christmas dessert, or for a touch of green on St. Patrick's Day.
Growing up, my mom would often make Grasshopper pie for company, and like everything she made made, it was delicious and decadent.
My mom's amazing Grasshopper pie had a few key ingredients, a chocolate cookie crust, Crème de Menthe, and whipping cream.
I ran with that and created these delightful individual little Grasshopper pies. You won't even need to turn on the oven and they're absolutely fabulous!
Just like my After Eight Brownies, they're a minty-chocolatey dream.
- Oreo cookies
- unsalted butter
- heavy cream
- Crème de Menthe - This is a sweet, mint-flavored alcoholic liqueur.
- sweetened condensed milk
- After Eight mints - These are for garnish and add a pop of sweet refreshing mint.
- fresh mint - This is also for garnish.
(See recipe card below for quantities.)
- Be careful not to over-whip the cream. You want smooth, shiny peaks. (If you mix it too long it'll turn gritty, and then into butter.)
- If you'd like to make a whole pie rather than individual portions, the mouse for this recipe will fill about 2 (9-inch) pie dishes.
- Whenever you're baking with ramekins, cake pans or pie dishes, transportation to the oven and removal from the oven, will always be easier if you put them/it on a sheet pan.
- Gluten-free? You can substitute gluten-free Oreos for regular. They are absolutely as good.
- Any Oreo type or sandwich cookie should work well, if you want to substitute the Oreos.
- If you can't get After Eight Mints, Andes Creme De Menthe Thins are a great substitute.
- This is lovely to serve for Christmas dessert. It's festive, incredibly tasty, and totally unexpected.
- It's green so of course it would be fun for St. Patrick's Day, too.
- And as much as I love it in the winter, it's also an excellent summer dessert because it's a no-bake, light and refreshing dessert.
- If you wanted to add other desserts to serve with the grasshopper mousse pies, I'd go for something super chocolatey with a different texture, like a rich chocolate cake or these Triple Chocolate Biscotti.
More Recipes with Chocolate and Mint
Making it Ahead and Storage
- Refrigerator. You can store the mousse for about 4 to 5 days in an airtight container in the refrigerator. (If you're serving it to guests, the mousse should be in the ramekins wrapped tightly in plastic that's not touching the top surface, without the garnishes, which should be added just before serving.)
- Freezer. The mousse can be frozen for up to about 2 months in an airtight container.
How to Make Them
- Blend the Oreos into a fine crumb in a food processor. Then add melted butter and mix until it's evenly blended.
- Evenly divide the cookie crust mixture among 8 (8-ounce) ramekins, and gently press it onto the bottom surface. Set aside on a sheet pan.
- Pour the heavy cream into a large, deep mixing bowl and use an electric mixer to whisk on high speed until medium to stiff peaks form, about 1 minute.
- Fold the Crème de Menthe and sweetened condensed milk into the whipped cream.
- Spoon the mixture into the ramekins, directly over the crust, evenly dividing it among them, and use a small spatula to smooth the surface.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Just before serving, break up each of the After Eight mints into small pieces and garnish each mousse with them, and top them off with a mint leaf.
(More detailed instructions are in the recipe card below.)
I hope you love Grasshopper desserts as much as we do!
Enjoy every last bite!
Individual Grasshopper Mousse Pies Recipe
- 20 Oreo cookies
- 3 tablespoons unsalted butter, melted
- 2 cups heavy cream
- ¼ cup green Crème de Menthe
- ¼ cup sweetened condensed milk
- 8 After Eight mints
- 8 fresh mint leaves
- Make and set the crust. Add the cookies to a food processor fitted with the blade attachment and process until they're a fine crumb. Pour this mixture into a medium-sized mixing bowl and add the melted butter. Mix until it's evenly blended.Evenly divide the cookie crust mixture among 8 (8-ounce) ramekins, and gently press it onto the bottom surface. Set aside on a baking sheet (for easy transportation around the kitchen).
- Make the mousse. Pour the heavy cream into a large, deep mixing bowl and use an electric mixer to whisk on high speed until medium to stiff peaks form, about 1 minute. (Do not over whip!) Use a large spatula to fold in the Crème de Menthe and sweetened condensed milk. Fold until everything is evenly blended.
- Fill and refrigerate. Spoon this mixture into the ramekins, directly over the crust, evenly dividing it among them. Use a small spatula, or the bottom of a spoon, to smooth the surface of each mousse.Cover with plastic wrap and refrigerate for at least 1 hour.
- Garnish and serve. Just before serving, break up each of the After Eight mints into small pieces and garnish each mousse with them, and top them off with a mint leaf.
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