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!
Individual Grasshopper Mousse Pies Recipe
Equipment
Ingredients
- 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
Instructions
- 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.
NOTES
NUTRITION
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Christina | Christina's Cucina
I love After Eights, mint chocolate chip ice cream and I just bought some mint Tim Tams in Australia that are TO DIE FOR! Soooo, guess what? I would LOVE this dessert! Looks fab, Valentina!
valentina
Thanks so much, Christina! XO Tim Tams sound delicious -- as does a trip to Australia! 🙂
Nicole
I love, Love, LOVE chocolate and mint together!! This looks so decadent and easy to whip up for St. Patty's Day....or for any day, really. Heck, maybe today!! I especially like the no-bake quality!!
Thanks for sharing!! 🙂
valentina
Thanks so much, Nicole! These are super refreshing and lovely during the summer! 🙂
Patricia@FreshFoodinaFlash
Valentina, I also belong to the "Mother who likes Grasshopper Dessert Club", which was the inspiration for making Grasshopper Pie at our Pie Class a few years ago. The festive green color is perfect for St. Paddy's Day or Christmas! I love how you made individual desserts here.
valentina
Thanks Patricia! I can't wait to check out your recipe! Love that your mom loves grasshopper desserts, too! Love!
Natasha @ Salt & Lavender
Oooh these look great! I'm such a huge fan of mini things... I don't know why, but individual sized things almost always taste better (especially desserts). 🙂
valentina
Natasha, I totally agree! Something special about our own little containers with spoons and something delicious inside. 🙂
David
I have such an affection for grasshopper pie, too, and my source of that affection is also my mother. I will truly enjoy making this for a dinner party soon. I am a big fan of individual servings, as they look so beautiful when served.
valentina
Aww, thanks so much David. I just love cooking memories from moms. 🙂 xo
David Scott Allen
And your repost timing is perfect - I was just cleaning the hooch cabinet and found my bottle of Crème de Menthe... and my first thought was, “I need to make something with this.” I accidentally didn’t put this in my Paprika app last time, but will now! Happy St. Patrick’s Day!
valentina
Yay! I hope you love it. Don't know if you all are staying home over there, but we are (for the most part), and I've been baking up a storm. Stay well! 🙂 ~Valentina
David Scott Allen
I finally made this for our Saint Pat’s dinner this year. I couldn’t find After Eight mints in any of the places I shop but I garnished with dark chocolate curls. So good!
valentina
Perfect! 😀
Shashi @ RunninSrilankan
I read your ingredient list for these mousse pies and got weak in the knees! I adore condensed milk in all it's glory and am blown away! Wow - these sound heavenly and look decadent!
valentina
Awww, thank you so much! Enjoy! 🙂
Priya
I saw oreo cookies in the ingredient list and I'm drooling! My boy is a big fan of oreo cookies and I'm sure he will love this mousse pie <3
valentina
Yes, the cookie crust is SO GOOD! 🙂
dooseet
mmmm, it's so mouth-watering! I don't know but I love green stuff - also eating them, hihi 🙂 This looks amazing!
valentina
Thanks so much! 😀
Michelle @ Giraffes Can Bake
I hate sharing my desserts ha, so I love individual desserts! These look sooo yummy, perfect for St Patrick's Day today - but I would have them any time!
valentina
Individual desserts are the best! 😉
Sam | Ahead of Thyme
This looks delicious and it's so easy!! Thanks for the recipe, can't wait to make it!
valentina
Thanks Sam! Hope you enjoy! Happy St. Patrick's Day. 🙂