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No-Bake Grasshopper Pie

A refreshing and creamy no-bake mint chocolate chip pie with an Oreo crust and rich chocolate ganache topping. Perfect for holidays or summer treats.
Print Recipe
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 24 whole Oreo cookies
  • 0.25 cup unsalted butter melted
Filling
  • 8 oz cream cheese softened to room temperature
  • 0.5 cup granulated sugar
  • 1 tsp peppermint extract
  • 4-5 drops green food coloring
  • 1.5 cups heavy whipping cream very cold
  • 0.5 cup mini chocolate chips or chopped Oreos
Ganache Topping
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup heavy cream hot
Garnish
  • 1 cup whipped cream
  • 6 whole Oreo cookies halved

Equipment

  • 9-inch Pie Dish
  • Electric Mixer
  • Food Processor
  • Spatula

Method
 

  1. Place Oreos in a food processor and pulse into fine crumbs. Mix with melted butter.
  2. Press mixture firmly into the bottom and sides of a 9-inch pie dish. Freeze for 10 minutes.
  3. In a large bowl, beat softened cream cheese and sugar until smooth. Add peppermint extract and food coloring; mix well.
  4. In a separate cold bowl, whip 1.5 cups heavy cream to stiff peaks. Gently fold whipped cream into the green cream cheese mixture.
  5. Fold in the mini chocolate chips or crushed Oreos.
  6. Pour filling into crust and smooth the top. Refrigerate for at least 6 hours to set.
  7. Make ganache: Pour hot heavy cream over semi-sweet chocolate chips. Let sit for 5 mins, then whisk until smooth.
  8. Pour ganache over the chilled pie and spread evenly. Chill for 15 more minutes.
  9. Garnish with swirls of whipped cream and Oreo halves before serving.

Notes

Ensure cream cheese is fully softened to avoid lumps. For cleaner slices, dip knife in warm water and wipe dry between cuts.