If you love the combination of rich chocolate and cool, refreshing mint, this Grasshopper Mint Chocolate Pie is about to become a new favorite. A creamy, minty filling is tucked into a decadent Chocolate Stroopwafel Pie Crust, creating the perfect balance of smooth, crunchy, chocolatey, and refreshing in every bite.
The best part? Our No-bake Chocolate Gluten Free Stroopwafel Pie Crust makes this dessert incredibly easy to put together while adding an extra layer of rich chocolate flavor. It’s a fun twist on the classic Grasshopper Pie, and one that’s guaranteed to disappear quickly!
A cool, creamy mint-chocolate pie with a rich chocolate cookie crust and fluffy marshmallow filling. Perfect for St. Patrick’s Day, spring gatherings, or anytime you want a nostalgic dessert with an elevated twist.
Prep Time | Cook Time | Freeze Time | Total Time | Servings
15 minutes | 10 minutes | 3 hrs | 3 hrs 25 mins | 8 servings
Ingredients
Chocolate Stroopwafel Crust
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Half a pouch of Chocolate Stroopwafel Pie Crust for an elevated version
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6 tablespoons unsalted butter, melted
Filling
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3/4 cup whole milk
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24 large marshmallows
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1/4 cup crème de menthe liqueur
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2 tablespoons white crème de cacao
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1–2 drops green food coloring (optional)
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1 cup heavy whipping cream
Optional Toppings
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Whipped cream
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Chocolate shavings
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Crushed chocolate cookies
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Mini chocolate stroopwafel pieces
Instructions
Step 1: Prepare the Crust
Preheat oven to 425°F. In a medium bowl, combine the crushed cookies with melted butter until the mixture resembles wet sand. Press firmly into the bottom and sides of a 10-inch pie dish. Bake for 5–10 minutes until set. Allow to cool completely, then place in the freezer while preparing the filling.
Step 2: Make the Marshmallow Base
In a saucepan over medium heat, warm the milk until steaming but not boiling. Add marshmallows and stir gently until fully melted and smooth. Remove from heat and allow the mixture to cool to room temperature. Then refrigerate until cool to the touch.
Tip: Cooling is important to keep the filling smooth and fluffy when folding in whipped cream.
Step 3: Add Flavor
Stir the crème de menthe and white crème de cacao into the cooled marshmallow mixture. Add green food coloring if desired for the classic grasshopper pie appearance.
Step 4: Whip the Cream
Using a mixer, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the marshmallow mixture in 3 additions until fully combined and smooth.
Step 5: Fill & Freeze
Pour the filling into the chilled crust and smooth the top. Freeze for at least 3 hours until firm. If freezing longer, loosely cover with foil after the pie has set.
Step 6: Serve
Top with whipped cream and chocolate shavings before serving. For an elevated presentation, garnish with mini stroopwafel pieces or a drizzle of chocolate syrup.
Tips
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Want a richer flavor? Use a chocolate stroopwafel crust instead of a standard cookie crust.
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Prefer alcohol-free? Replace the liqueurs with mint extract and chocolate syrup.
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Let the pie sit at room temperature for 5–10 minutes before slicing for cleaner cuts.
Whether you’re making it for a holiday gathering, a dinner party, or simply because you’re craving something sweet, this Grasshopper Mint Chocolate Pie is a dessert worth sharing. The creamy mint filling and rich Chocolate Stroopwafel Crust make every bite indulgent without being overly heavy. Slice it up, add a little whipped cream and chocolate drizzle, and enjoy a delicious twist on a classic favorite!
Made this recipe? We’d love to see it! Tag us on Instagram at @DutchWaffleCompany so we can see your Grasshopper Mint Chocolate Pie creation and share it with our community.
