This No Bake Grasshopper Pie is phenomenal! Creamy, light & fluffy and packed with delectable mint flavor and rich chocolate!
So I’m in a rut.
I used to love cooking dinner for my family every night. I would spend hours researching recipes on different websites and poring through cookbooks and cooking magazines just to find the perfect recipes to add to my weekly dinner plans.
I did this since I was fourteen years old. Now I’m 25. So yeah, I’m a little sick of cooking dinner after doing it for a decade.
And I love my family to pieces, but sometimes they can be a tad dramatic when it comes to the whole dinner thing. Like, say, if I don’t have plans for dinner that evening, they’ll pout around the house and sigh audibly and continually ask me, “so we don’t have dinner plans?” phrased in different ways until I finally crack and start cooking Kraft Mac & Cheese for them.
Or when I say it’s “fend for yourself” night which, is pretty self-explanatory if you ask me, they’ll take one look in our pantry, overfloweth with food, and decide that they can’t be bothered to cook anything or even make a bowl of cereal. Or they’ll complain that they’re having cereal for dinner. Um, have y’all HAD cereal? It’s the BEST. I freaking love nights when I have cereal for breakfast. And in case you were wondering, no, our cereal isn’t gross stuff like bran cereal or unsweetened flakes, puffs or pops – it’s the sweet, good stuff like Cap’n Crunch, Fruity Pebbles and Cinnamon Toast Crunch. AKA, all the things a good dinner make.
It’s gotten to the point where I literally dread 3-4pm because that’s when the questions start coming. Most days I just want to scream, make your own dinner!! and then start drinking boxed wine because I’ve reached the point in my life where I’m having a quarter-life crisis. But I suck it up and make them complicated dishes like Lil Smokies with Kraft Mac, or grill bratwursts, or boil pasta because I’m a good person and I’m in denial about my quarter-life crisis. Also because admitting to them that I’m so over cooking dinner every night is something I don’t feel like arguing about. Adulting is hard; I don’t know how you Moms and Dads and husbands and wives do it every day for eternity for your family/kids/etc.
BUT ultimately, I think this is a screaming wake-up call that I need a vacation badly because I’m hot and cranky and want to shove my face in a stack of magazines for a week. So if y’all know of a place where I can have someone else cook me dinner for a week, I’d love to know.
ANYWAY. Let’s talk about this No Bake Grasshopper Pie! It is a classic dessert that I’ve revamped a little so it’s extra delicious, super easy, but still impressive. Definitely something you want to make if you’re in a rut, too!
It’s creamy, light, fluffy and packed with amazing mint flavor and crushed Mint Oreo pieces. Then I topped it with a silky chocolate ganache and more crushed Oreos because, duh. The whole thing is refrigerated until set, so there is some waiting time – plan accordingly! But ultimately, if you’re on the hunt for an easy pie to take to a backyard BBQ or summer pool party, this is it!
No Bake Grasshopper Pie
- 1 prepared Oreo cookie pie crust
- 1 (8 oz pkg) cream cheese, softened to room temperature
- 1/2 cup sugar
- 1/2 tsp mint extract
- 3-4 drops green food coloring
- 1 (8 oz pkg) Cool Whip, thawed
- 16 Mint Oreos divided
- 1/2 cup semi-sweet chocolate chips
- 4 Tbsp heavy cream
- In a large bowl, beat together the cream cheese, sugar and mint extract until smooth, about 1 minute. Beat in the green food coloring until your desired shade of green has been achieved. Fold in the Cool Whip until completely combined. Set aside briefly.
- Put 10 of the Mint Oreos into a gallon-size plastic bag, seal out the air, and smash the Oreos until they resemble coarse crumbs. You want itty bitty pieces - nothing huge and chunky. Fold the crushed Oreos into the mint filling.
- Spread the filling into the prepared pan gently. Set aside. In another medium size microwaveable bowl, combine the chocolate chips and heavy cream. Heat on HIGH power for about 15 seconds. Stir, then heat again for another 10 seconds. Stir until smooth. Pour the ganache over top of the pie, and spread out to the edges.
- Using the same plastic bag, crush the remaining Mint Oreos until they are coarse crumbs. Sprinkle the crumbs on top of the ganache layer. Refrigerate the pie for at least 3 hours or until set.
I think you guys are going to love this simple, classic pie!
Have a super sweet day!
Kayle (The Cooking Actress) says
I’m so over making dinner too. It does get tedious!!!
Never desserts, though. Desserts are fun! And this grasshopper pie is another perfect example of that-and it’s the perfect mix of refreshing and decadent!
I’m glad you feel me!
Jessica @ Citrus Blossom Bliss says
You should do a week of just crockpot dinners. You don’t really do a ton of work and you can get everyone off your back 🙂 P.S. I totally feel you on the quarter life crisis thing. It’s exhauuuusting.
Thanks for the solidarity, Jessica! xoxo!
Can I freeze this? since I am traveling for thanksgiving? that way it can stay cold on the way?
Hi Ani, depends on how far you’re traveling, but yes, just let it thaw some before serving!
Thanks, going from Maryland to Pennsylvania! So like 3 hours
Can you make this the day before? It would be refrigerated for about 24+ hours. I don’t want the crust to get soggy….thanks!
Yes! Just keep in the freezer!
Delicious! Love this recipe – easy and delicious. The only modification is that I had no luck mashing the mint Oreos in a plastic bag – the cream just mushes on the sides and gets stuck on the walls of the bag and never comes out. I put the Oreos on a cutting board and rough chop them and then mash with a meat mallet – super fast and makes itty bitty crumbs (without sacrificing cream stuck to the bag)