Frozen Grasshopper Pie

This is a very easy frozen grasshopper pie made with melted marshmallows. It’s frozen, but the marshmallows keep the cream from getting rock hard.

frozen grasshoppper piefrozen grasshopper pie

Grasshopper Pie
Prep time
Cook time
Total time
An easy frozen mint pie made with melted marshmallows and Creme de Menthe.
Recipe type: American
Cuisine: Dessert
Serves: 8
  • 1 1/4 cups chocolate cookie crumbs (32 Famous Wafers)
  • 1/3 cup butter, melted
  • 4 cups mini marshmallows
  • 1/4 cup granulated sugar
  • 2 tablespoons butter
  • 1/3 cup Crème de Menthe (green type)
  • 1/8 teaspoon vanilla extract
  • 1 1/2 cups whipping cream
  • 2/3 cup Andes Mint Chunks –or- 6 ounces of Andes Mints
  1. Stir together crumbs and butter. Press mixture into the bottom and up sides of a generously greased 9 inch glass pie plate. Bake at 350 degree for 6-8 minutes. Let cool completely.
  2. In top of a double boiler, combine marshmallows, sugar and 2 tablespoons of butter. Melt over simmering water, stirring often. Alternatively, you may melt the mixture in the microwave using 50% power. Combine ingredients in a bowl, set power to 50% and stir every 60 seconds. This should only take about 2 minutes.
  3. After melting the mixture, either in double boiler or microwave, remove from heat and stir in the crème de menthe and vanilla. Let mixture cool to room temperature.
  4. When completely cool, whip the cream until stiff peaks form. You should have about 3 cups total. Fold the whipped cream into the mint mixture, then fold in the mint chips. Pour into the cooled pie crust and freeze until firm. The pie will be firm, but not icy. Let it sit out for about 10 minutes before cutting it or the crust will be too hard to cut.


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  1. Dana says

    I grew up on a version of this pie as well–used to be one of my favorites! I think my mom’s recipe used that marshmallow fluff in a jar, was frozen, and I know it didn’t have the Andes mints folded in. I’ll have to find that recipe and compare them. Thanks for bringing back the memory! :o)

  2. Therese says

    YUM..YUM..YUM. I feel like I have entered into dessert heaven! That is my favorite combo…chocolate and mint! Looks really good

  3. says

    Therese and Emilie, I have to confess I’m not much of a mint fan these days. I find it overpowering and it does remind me of toothpaste. Adding chocolate makes it more bearable, though….and I do love Girl Scout Thin Mints.

    So far the pie looks good. It goes in the freezer, but it doesn’t freeze to an icy texture. It just firms up.

  4. says

    Hi Angel,

    All the grasshopper/Frog pies are variations on a theme. It would be fun to try them all side by side and taste the subtle differences. Todd loved this pie. It was a little minty for my tastes, but I’m not a mint fan. However, given Todd’s enthusiasm, I’m looking forward to making more.

  5. Mel says

    My aunt and I have been making similar “Frogger” pies since I can remember, they’re great!

    I never consider Cool Whip garnish a mistake. Yum.

  6. says

    Mel, I love Cool Whip. I just wasn’t crazy about how I piped it on. I should have piped it on each individual slice or done it a little different. I tend to do all my Cool Whip/Whip Cream piping the same way.

  7. Tracystribe3 says

    I tried this recipe last week. I wanted more chocolate in it so I melted appx 1 cup of semi-sweet chocolate chips with the marshmallows. This was unbelievably good! I’ll be making this on a more regular basis. (I’m going to have to since I now have a big bottle of Creme de Menthe lol)

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