Individual Grasshopper Mousse Pies (No-Bake)

Grasshopper Mousse Pies with a chocolate cookie crust are an unexpected, super fun and delicious dessert. Easy to make, with no oven needed, they're 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, 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 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.

Ingredient Notes

• Oreo cookies - The cookies are used for a scrumptious, crisp crust at the bottom of the ramekin. It's like a hidden treasure! Gluten-free substitution: you can substitute with gluten-free Oreos. They are just as good in this minty dessert.
• unsalted butter - The butter is mixed with the cookies to make the crust. Be sure it's unsalted.
• heavy cream and sweetened condensed milk - These two ingredients are the base for the mousse and together they create a luscious velvety texture.
• Crème de Menthe - Crème de Menthe is a sweet, mint-flavored alcoholic liqueur. Non-alcoholic substitution: use Crème de Menthe syrup.
• After Eight mints - These chocolatey mints are the perfect garnish for this pretty dessert. Substitution: Andes Creme De Menthe Thins.
• fresh mint - This is also for garnish. A pop of freshness is delightful on a dessert.

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.

Recipe Tip: Whenever you're baking with ramekins, cake pans or pie dishes, transporting to and from the oven will always be easier if you put them/it 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.

Recipe Tip: Be careful not to over-whip the cream. You want smooth, shiny peaks. (If you mix it too long it will turn gritty, and then into butter.)

- 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.

*If you'd like to make a whole pie rather than individual portions, the mousse for this recipe will fill about 2 (9-inch) pie dishes.

(More detailed instructions are in the recipe card below.)

Serving Suggestions

• 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'd like 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.

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 remain 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.

More Must-Try Recipes with Chocolate and Mint

I hope you love Grasshopper desserts as much as we do!

Enjoy every last bite!

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