Desserts Recipes

Grasshopper Pie

Grasshopper Pie
Written by Emily Buys

Grasshopper Pie


This tasty recipe for Grasshopper Pie is one that my family makes for St. Patrick’s Day, or as a requested birthday treat. The only reason we don’t make it more often is because it is fairly labor intensive, but is always worth it. It is one of my favorite desserts. This recipe has been in my family for 41 years! My mom has been making this for my dad forever.  Before my parents were engaged, my mom made my dad a gourmet dinner with Grasshopper Pie for dessert, and she thinks it’s what sealed the deal!

This recipe is a great combination of cool and creamy mint, with chocolate! I posted this recipe last Spring, but wanted to updated it into a printable version, especially for you! Be sure to Pin It if you like it!

4.7 from 3 reviews
Grasshopper Pie
Serves: 8
 
Ingredients
  • 1 6oz pkg lime Jello (or 2 pkgs 3oz)
  • 4 Tbs sugar
  • ⅛ tsp salt
  • 2 cups boiling water
  • 1 tsp mint extract
  • 1 tsp brandy extract
  • 1 tsp vanilla
  • 1 cup very cold water
  • 26 oreo cookies, crushed (either whirl in food processor, or crush in a Ziploc bag)
  • 4-5 Tbs melted butter
  • 1 egg white
  • 2 Tbs sugar
  • 2 cups Cool Whip
Instructions
  1. Dissolve Jello, sugar, and salt in a large bowl, with the boiling water.
  2. Stir in the cold water and extracts and place in refrigerator to thicken slightly.
  3. In a small bowl, beat one egg white until soft peaks form, gradually add 2 Tbs sugar and beat until stiff peaks form.
  4. Blend meringue with 2 cups Cool Whip.
  5. Once the Jello is thickened, remove and set aside ½ cup for later use.
  6. Gradually fold Cool Whip/meringue mixture into the remaining Jello, until well blended and smooth.
  7. Spoon jello/meringue mixture into the chocolate crumb crust, using as much as possible. Drop dollops of the reserved clear Jell-o that was set aside earlier, and swirl with a knife.
  8. Chill until firm.
  9. Garnish with chocolate curls, if desired. (Any remaining filling can be chilled in sherbet cups for another meal.)
Dissolve Jello, sugar, and salt in a large bowl, with the boiling water. Stir in the cold water and extracts and place in refrigerator to thicken slightly. Once the cookies are crushed, add the melted butter and whirl in food processor until butter is well incorporated. Press into a pie pan and refrigerate until firm.

Meringue Mixture:

  • In a small bowl, beat one egg white until soft peaks form, gradually add 2 Tbs sugar and beat until stiff peaks form.
  • Blend meringue with 2 cups Cool Whip.
  • Once the Jello is thickened, remove and set aside ½ cup for later use.

Gradually fold Cool Whip/meringue mixture into the remaining Jello, until well blended and smooth.

  • Spoon into the chocolate crumb crust, using as much as possible, then drop dollops of the reserved clear Jell-o that was set aside and swirl with a knife.
  • Chill until firm.
  • Garnish with chocolate curls, if desired. (Any remaining filling can be chilled in sherbet cups for another meal.)

ENJOY!! I would absolutely love to hear if you give this a try. It is quite a bit of work, but obviously worth the effort!

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Emily Buys

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