Grasshopper Pie in a Brownie Crust

[Photographs and original illustrations: Cakespy]


Comprised of a boozy, creamy mint filling in a chocolate cookie pie crust, Grasshopper Pie is a deliciously refreshing summertime dessert. But when you swap out the chocolate cookie crust for a crumbled brownie crust, you've got something even more amazing.

This recipe is adapted from the one found on Simply Recipes.

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book comes out this fall.

Grasshopper Pie in a Brownie Crust

About This Recipe

Active time:20 minutes
Total time:4 hours
This recipe appears in: Cakespy: Grasshopper Pie in a Brownie Crust


  • 1/2 batch baked and cooled brownies from a recipe yielding a finished 8x8-inch pan
  • 3 tablespoons butter, melted (if needed; see Step 1)
  • 1 cup whipping cream
  • 3/4 cup light cream
  • 24 large marshmallows
  • 1/4 cup creme de menthe liqueur
  • 2 tablespoons creme de cacao (try to find a light-colored one)
  • 2 drops green food coloring (or, 1 drop gel food coloring)
  • Ice cream, for serving (optional)


  1. 1

    Place your baked and cooled brownies into a large bowl. Crush with your hands. This should be a very sticky, cohesive mass; if it is crumbly, add up to 3 tablespoons of melted butter to the crushed brownie mixture; this should make it sticky to the point where you could form it into a ball with your hands. Transfer to a pie plate and press the brownie bits into the bottom and up the sides of the dish. Refrigerate.

  2. 2

    Whip the cup of whipping cream until it has attained soft peaks. Refrigerate until it is needed in step 4.

  3. 3

    Pour light cream into a saucepan, add marshmallows. Melt marshmallows over medium heat, stirring constantly. Remove from heat and let cool. Add creme de menthe and creme de cacao, mix well. Add a drop or two of green food coloring if desired.

  4. 4

    Fold the whipped cream into the marshmallow mixture, stirring gently until the green color has become evenly distributed. Pour into the chilled pie shell. Freeze for 3 or 4 hours. If desired, serve with a scoop of ice cream on top of each slice.


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