Easy Non-Alcoholic Grasshopper Pie (No-Bake Mint Chocolate Dessert Recipe)
By Rebecca St.Clair
This non-alcoholic grasshopper pie recipe is family-friendly twist on the classic, with zero alcohol and all the refreshing mint flavour you love. With a rich chocolate cookie crust and fluffy mint filling, this easy no-bake dessert for St. Patrick’s Day, Easter, or summer parties is cool and creamy.
This easy non-alcoholic grasshopper pie is made without crème de menthe, this mint chocolate pie recipe is kid-approved and perfect for holidays, potlucks, or summer gatherings. If you’re searching for a no-bake grasshopper pie without alcohol, this simple recipe is light, fluffy, and incredibly easy to make, when you need something simple but impressive.
If you’ve ever wondered how to make grasshopper pie without alcohol, you’ll love this no-bake mint chocolate pie from scratch. It’s beginner-friendly and perfect for the whole family!
Why You’ll Love This Recipe
No-bake – This easy no bake dessert comes together quickly and easily.
Fluffy texture – The perfect rich soft and fluffy texture, packed with a smooth mint flavour.
Kid-friendly – This recipe is fun for kids to help make and eat.
Make-ahead – Prep the day before for easy holiday dessert prep.
How to Store Non-alcoholic grasshopper pie
This no-bake cream based dessert needs to stay chilled to properly set.
Refrigerator
- Cover the pie completely with plastic wrap or store in an airtight container.
- Store in the fridge for up to 4 days.
Freezer
- Wrap completely in plastic wrap or store in an airtight container.
- Freeze for up to 2 months
You can:
- Serve it semi-frozen like an ice cream pie.
- Or thaw in the refrigerator for a few hours before serving.
Ingredients
Oreo Crumbs – Use chocolate cookie crumbs or crush your own Oreo cookies into crumbs to make the pie crust.
Butter – Mixed with the cookie crumbs to form the pie shell.
Whipping cream – For the light and fluffy texture. Also used as an optional decoration for the pie.
White chocolate – Melted and whipped with the cream for a rich chocolate flavour.
Marshmallows – Light and fluffy texture and helps to set the pie filling.
Milk – Melted in with the marshmallows.
Mint extract – Flavour.
Food colouring – Optional green colour.
How to Make Non-Alcoholic Grasshopper Pie
Crust
- Place 2 cups of chocolate cookie crumbs in a bowl or crush 24 Oreo cookies into crumbs.
- Mix in 1/4 cup of melted butter until well moistend.
- Place the crumbs into a pie plate and press it out evenly on the bottom and up the sides of the pie plate.
- (Optional) Bake in a preheated 350 °F (180 °C) oven for 10 minutes or place in the fridge to chill until ready for use.
Filling
- Place 1 cup of white chocolate chips in a heat proof bowl.
- In a sauce pot, heat 1 1/2 cups of 35% cream, until it just starts to steam.
- Pour this over the white chocolate chips and stir to melt together.
- Set this aside to cool. Then cover with plastic wrap and chill in the fridge.
5. Meanwhile in a sauce pot, heat together 1/2 cup of milk with 2 cups of mini marshmallows.
6. Stir to a smooth mixture.
7. Set aside to cool, stirring occasionally as it cools.
8. Whip the cooled chocolate whipped cream until it holds a soft peak.
9. Add in the cooled melted marshmallows, 2 teaspoons mint extract, and few drops of green food colouring.
10. Whip on low until light, fluffy, and combined.
11. Spread the soft filling into the prepared pie crust.
12. Cover with plastic wrap and allow to chill in the fridge 4 hours or overnight.
13. Just before serving, decorate the top of the pie as desired.
Grasshopper Pie (Alcohol-Free)
With a rich chocolate cookie crust and fluffy mint filling, this pie recipe is family-friendly and perfect for holidays, potlucks, or summer gatherings.
Ingredients
- 2 cups chocolate cookie crumbs or 24 Oreo cookies crushed
- 1/4 cup melted butter 60 ml
- 1 cup white chocolate chips 175 g
- 1 1/2 cups heavy cream 375 ml
- 1/2 cup milk 125 ml
- 2 cups mini marshmallows 150 g
- 2 teaspoons mint extract 10 ml
- 4-5 drops green food colouring
Instructions
- Place 2 cups of chocolate cookie crumbs in a bowl or crush 24 Oreo cookies into crumbs.
- Mix in 1/4 cup of melted butter until well moistened.
- Place the crumbs into a pie plate and press it out evenly on the bottom and up the sides of the pie plate.
- (Optional) Bake in a preheated 350 °F (180 °C) oven for 10 minutes or place in the fridge to chill until ready for use.
- Place 1 cup of white chocolate chips in a heat proof bowl.
- In a sauce pot, heat 1 1/2 cups of 35% cream, until it just starts to steam.
- Pour this over the white chocolate chips and stir to melt together.
- Set this aside to cool. Then cover with plastic wrap and chill in the fridge.
- Meanwhile in a sauce pot, heat together 1/2 cup of milk with 2 cups of mini marshmallows.
- Stir to a smooth mixture.
- Set aside to cool, stirring occasionally as it cools.
- Whip the cooled chocolate whipped cream until it holds a soft peak.
- Add in the cooled melted marshmallows, 2 teaspoons mint extract, and few drops of green food colouring.
- Whip on low until light, fluffy, and combined.
- Spread the soft filling into the prepared pie crust.
- Cover with plastic wrap and allow to chill in the fridge 4 hours or overnight.
- Just before serving, decorate the top of the pie as desired.
Crust
Filling
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 897Total Fat 55gSaturated Fat 31gUnsaturated Fat 23gCholesterol 139mgSodium 376mgCarbohydrates 101gFiber 1gSugar 83gProtein 8g
Nutrition information isn't always accurate.
