Grasshopper Mint Pie

Try this favorite pie recipe from the 60s. Named for the creamy drink made with creme de menthe liqueur, it's similar to a chiffon pie filling.

Grasshopper Mint Pie
Servings: 8 Prep 20 mins Chill 4 hrs or overnight Cook 14 mins


Mint Syrup:
  • 2 cups fresh mint leaves
  • 1 cup sugar
  • 2 whole cloves
  • 30 chocolate wafer cookies
  • 6 tablespoons butter, melted
  • 3/4 cup heavy cream
  • 1 envelope unflavored gelatin
  • 3 egg yolks, stirred
  • 6 ounces white chocolate, chopped
  • 1/4 cup creme de menthe liqueur

Make It


1. In saucepan, combine mint leaves and sugar; slightly crush mint with spoon. Add 1 cup water and cloves. Bring to a boil; simmer 10 minutes. Let syrup stand, covered, overnight. Strain.


2. In processor, pulse cookies until crushed. Add butter; process until crumbed. Press over bottom and up sides of 9-inch pie plate; refrigerate. Beat cream until stiff; refrigerate.

3. In saucepan, sprinkle gelatin over 3/4 cup syrup; let stand 5 minutes. Over medium-low heat, stir to melt gelatin. Whisk in yolks; cook, stirring, until thickened, 4 minutes (160 degrees F). Stir in chocolate until melted. Remove from heat; stir in liqueur.

4. Pour into bowl. Place over larger bowl with ice water. Stir until consistency of raw egg whites, 5 minutes. Fold in whipped cream. Pour into crust. Refrigerate at least 4 hours.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 353, Fat, total (g): 20, chol. (mg): 92, sat. fat (g): 11, carb. (g): 39, fiber (g): 1, pro. (g): 4, sodium (mg): 112, Percent Daily Values are based on a 2,000 calorie diet.