The Best Grasshopper Pie

A girlfriend of mine hosted a gathering with a posh, true-to-era ambiance to celebrate the new TV series ‘Pan Am’.  She and two other ex Pan Am flight attendants were in the wings to fill in on all the inside scoop.  The show captures the era of elegance in travel when people dressed up to fly, customer service was a priority, no one cared how many ounces of Prell shampoo was on your person, nor were peek-a-boo x-rays required to see if you might be packin’.  I recall Pan Am and TWA to have the cache as the luxe airlines that went anywhere in the world.
As a contribution to the gathering I was asked to bring a dessert.  For whatever reason I immediately thought of Grasshopper Pie.   To me it was one of those era-specific dishes that went away as the age shifted to a new tide.  I think it must have been looked at as fairly gourmet, sophisticated, and very clever at the time.
Should you not know of Grasshopper Pie, it has a chocolate wafer crumb crust with a silky filling, green, flavored with Crème de Menthe.  I knew somewhere in our family recipe collection we must have had a recipe for Grasshopper Pie.  I have my maternal Grandmother’s recipe box and came up empty but my Mom produced a recipe card sure it was from the 1950’s (I think probably 1960’s).  When I initially read the ingredients, I confess I told her ‘this sounds really gross’.  She agreed it did on paper but recalled they found it all the rage. 
I was dubious while making it, imagining some goopy, sticky mess from the marshmallows feeling this could not be taking me anywhere I wanted to go.  Not so.  Much to my surprise by the end of the preparation, the inside of the pie was smooth and flavorfully minty from the Crème de Menthe; not too overpowering nor sticky in the least.  Made me want to put on a shift dress, pour a martini and listen to jazz music….OR board a flight on Pam Am to travel somewhere exotic with the rest of the beautiful people of the day.
Grasshopper Pie

Prep Time: 20 minutes

Yield: One 9 1/2-10 inch deep dish pie (or a smaller traditional pie depending on ingredient amounts selected)

Grasshopper Pie has been a family favorite as long as I can recall and is now for my children as well. There is not a holiday that passes when not I’m begged to add it to the menu! Refreshing, creamy mint filling and a chocolate cookie crumb crust. Who could ask for more?! My version is gluten-free however it may be made with gluten cookie crumbs for a fabulous result as well!

The original family recipe was for a traditional, smaller, non deep-dish pie pan. I've included both the current day, deep dish pie pan ingredient amounts, as well as the ingredient amounts for the original recipe. The instructions are the same for both.


    Ingredients for a 6-cup volume Deep Dish pie pan (9 or 10" diameter, 2" deep):
  • 2 1/4 cups chocolate wafer crumbs*
  • 6 tablespoons of unsalted butter, melted (a bit more, unmelted, will be used to grease the pie pan)
  • 38 large marshmallows
  • 1 cup Half and Half
  • 1/2 cup green Crème de Menthe liqueur (purchased or homemade)
  • 1 1/3 cups heavy whipping cream
  • Ingredients for 4 cup volume Traditional/Standard pie pan (8 or 9 inch diameter, 1 to 1 1/2 inch depth; NOT deep dish):
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter
  • 25 large marshmallows
  • 2/3 cup half and half (the original recipe used cream or milk)
  • 5 tablespoons green Creme de Menthe
  • 1 cup heavy whipping cream


  1. To make the crust: butter the pie pan. In a large bowl combine the chocolate wafer crumbs (note: reserve 2 tablespoons of the crumbs for later use) and melted butter. Hand stir until combined (the crumbs will look ‘wet’ but it won’t necessarily be sticking together). Pour crumb mixture into the pie pan. Using the back of a large spoon, press crumbs into the pie pan evenly on the bottom and sides to form a crust. Place in the freezer.
  2. Combine the marshmallows and Half and Half in the top of a double broiler OR in a metal, heat proof bowl placed over a sauce pan of boiling water. Cook, stirring constantly once marshmallows begin to melt, until the marshmallows have melted completely (using a whisk at the end is helpful to ensure the marshmallows are completely liquified). Remove from heat.
  3. Add the Crème de Menthe into the marshmallow mixture and stir or whisk to fully combine. The Creme de Menthe may settle in the bowl but will be further incorporated in the last filling step. Allow the mixture to cool slightly, about 10 minutes.
  4. Using a standing or hand held mixer, whip heavy whipping cream until firm peaks appear. Stir into the green marshmallow mixture. Whisk lightly at the end to ensure the mixture is combined well.
  5. Pour into prepared pie crust. Sprinkle the remaining 2 tablespoons of the crumbs on the top and place in the freezer. Freeze until firm.


*I made my pie gluten free and used Pamela’s Products ‘Extreme Chocolate Mini Cookies’ to make the crust. They are dark and rich; gluten-eating or gluten-free diners will love this crust. To make the required amount of crumbs about 2 packages of the cookies will be used. I put them in my food processor to process them into crumbs.
I did a slight variation to these instructions myself when realizing the volume of the original recipe was not enough for my pie.  I had frozen the initial amount of filling with the crumbs on top then added the extra filling amount I needed to fill the pie.  This created a crumb ‘stripe’ that I actually liked for the texture.  If you wish to do this you could fill the pie half full, add some of the crumbs, and freeze it, reserving the remaining filling in the refrigerator.  When the pie is frozen, add the rest of the filling and sprinkle with crumbs.  Freeze.
Today marks the one year anniversary of starting my blog.  I am always low key about my own birthday, preferring to quietly observe the magic of the day rather than to be the center of it.  I could not let this day pass however without sharing my extreme gratitude.   Recently a blogger friend went back to read my very first post, in font too small with no photos, and made the only comment the post has gotten.  It touched me deeply and caused me to recall why I started this.  My goal was to share the wonder and beauty of food I’ve felt my entire life, most recently from my local surroundings.  I had no idea if it would be of interest (well I knew it would a bit from friends asking for my resources frequently) nor how it would play out.
If you are reading this you have been an integral part of me ending up here a year later.  This journey has introduced me to extraordinary people, new food and drink, wonderful opportunities, and stretching myself in a rewarding way defying description.  Recently a good friend and enthusiastic supporter from the beginning asked me ‘so where do you think this is going?’  I told him I had no idea it would lead me here so could not predict where it would go next.
Wherever that might be, I am so grateful you have been and hopefully will be with me!  Thank you from the bottom of my locavore heart.


    • says

      Hi Lisa. The marshmallows are melted as you see in the recipe and really they have the same consistency as marshmallow fluff it it’s a texture or form concern. I have unfortunately only made the recipe as written. If you do experiment with making it with fluff please let me know how it turns out!


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