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Frozen Grasshopper Pie

An easy frozen mint pie made with melted marshmallows and Creme de Menthe.
Course American
Cuisine Dessert
Keyword Frozen Grasshopper Pie
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Author Anna
Cost 5


  • 1 1/2 cups chocolate cookie crumbs (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

Optional Whipped Cream Topping

  • 4 oz heavy whipping cream
  • 1 tablespoon powdered sugar
  • Andes Mints (chopped)


  • Stir together crumbs and butter. Press mixture into the bottom and up sides of a generously greased 9 inch pie dish. Bake at 350 degree for 6 minutes. Let cool completely.
  • 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.
  • 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.
  • 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.
  • Optional Whipped Cream Topping: Whip the 4 oz (1/2 cup) of whipping cream and sweeten with the sugar. Spread whipped cream over top of the pie about 20 minutes before serving and garnish with chopped mints.
  • 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.