Lillian’s Grasshopper Pie
Some recipes just have a way of making you feel like you’re home, and for my husband Doug, Lillian's Grasshopper Pie is one of those. Every time his family visited his grandparents in northern Michigan, they’d be greeted by this vibrant green, velvety pie with a crisp deep chocolate crust. The filling is light, airy, and a little unexpected, with the perfect balance of creme de menthe and coffee. It’s the ideal mix of sweetness and sophistication, with the added crunch of the chocolate crust and mini chocolate chips in contrast to the smooth, creamy filling.
When I discovered the recipe tucked away in an old box of family photos, I couldn’t wait to try it. Doug had talked about it so often over the years, I knew it had a special place in his heart. When he finally tasted it again—probably for the first time in three decades—he was immediately transported back to his grandparents' kitchen. That moment of joy was so memorable, and now, this pie has become a new family favorite for us. Not just because of the warm memories it evokes, but because, quite simply, it’s that delicious!
Learn About Lillian
Lillian and her husband Wes were larger than life to their family, setting a high bar for a life well-lived. They were hard working people who, in their retirement years, fully enjoyed the spectrum of life's simple pleasures, such as gardening, house projects, painting and playing cards and spending time with family at their vacation cottage, lovingly referred to as "The Farm."
Whenever Lillian was making this Grasshopper Pie, Wes would tease and tell his grandchildren that he was going outside to "harvest the grasshoppers." 😉
Ingredients
- CHOCOLATE WAFER COOKIES
- MELTED UNSALTED BUTTER
- PEPPERMINT EXTRACT
- MINI SEMI SWEET CHOCOLATE CHIPS
- COLD WATER
- UNFLAVORED GELATIN
- EGGS SEPARATED
- COOL COFFEE
- CREME DE MENTHE
- HEAVY CREAM
- GRANULATED SUGAR
- POWDERED SUGAR
- GREEN FOOD COLORING (OPTIONAL)
Step By Step Directions
CRUST
- Preheat oven to 375° F.
- In a food processor, crush chocolate wafer cookies to a fine crumb until there are no large pieces.
- Add peppermint extract to the crumbs and transfer them to a clean medium sized bowl.
- Using a fork to stir, add melted butter until the crumbs are coated.
- Pour the coated crumbs into a 10” tart pan or a pie pan. Spread evenly on the pan and using a hand lined with a plastic bag or a rubber spatula, start to guide the crust along the walls of the pan.
- Use a metal measuring cup to pack the crust down into the pan a bit so it becomes a firm base when cooked.
- Transfer tart or pie plate to rest on a baking tray and place in preheated oven for 8 minutes. Remove baking tray and set aside crust to cool.
- Once completely cooled, add mini chocolate chips to crust and spread to evenly distribute.
MAKING THE MINT FILLING
- In a small saucepan, sprinkle gelatin over ½ cup of cold water. Let sit for a minute.
- Add 1/4 cup of sugar and salt.
- Add well-beaten egg yolks to the mixture and stir with a whisk until incorporated.
- Turn stovetop on low heat and continue to whisk constantly for about 5 -7 minutes until mixture start to thicken.
- Add cooled coffee and creme de menthe and whisk to combine.
- Transfer to a clean bowl and put in the freezer for 20 minutes, whisking it about every 5 minutes so the gelatin doesn’t get clumpy. Remove it from the freezer and whisk again. It should be the consistency of unbeaten egg whites. Keep in the refrigerator until ready to use.
WHIPPED ELEMENTS FOR FILLING
- In the bowl of a standing mixer fitted with a whisk attachment, beat heavy cream on high speed until it starts to form. Add powdered sugar and beat until incorporated and fluffy. Be careful not to overwhip.
- After thoroughly cleaning bowl and beaters, whip egg whites in a standing mixer with whisk attachment until they are stiff but not dry. Add ¼ cup of sugar and beat to stiff peaks. Set aside.
COMBINING MINT AND WHIPPED COMPONENTS
- Mix the mint mixture with the whipped cream. Add green food coloring at this point, if desired.
- Gently fold egg whites in with the mixture, until there are no white streaks remaining.
- Pour mixture into crumb crust and refrigerate until set, at least an hour.
Decorating the Pie
The possibilities for decorating this pie are limitless—you can keep it simple or go all out, depending on your style and the occasion. Check out the video where I showcase some of my favorite toppings and garnishes.
Here are a few of my go-to ideas at a glance:
- Fresh, sweetened whipped cream piped or generously dolloped in the center of the pie
- Mini chocolate chips
- Crushed chocolate wafers leftover from the crust
- Crushed "Thin Mint"-style cookies
- Fresh mint leaves
Lillian’s Grasshopper Pie
Description
Ingredients
- 1.5 cups of chocolate wafer crumbs
- 3 tablespoons melted unsalted butter
- 1 envelope of unflavored gelatin
- 1/2 cup of cold water
- 1/2 cup granulated sugar total (separated into two 1/4 cups)
- 1/8 teaspoon Kosher salt
- 3 large eggs, separated
- 1/2 cup creme de menthe
- 1/4 cup cooled coffee
- 1 3/4 cups of heavy cream
- 3 tablespoons powdered sugar
- a few drops of green food coloring (optional)
OPTIONAL TOPPINGS
- whipped cream
- crushed Thin Mint style cookies
- extra mini chocolate chips
- fresh mint leaves
Instructions
CRUST PREPARARATION
- Preheat oven to 375°,
- Using a food processor, crush chocolate wafter cookies until they are medium sized crumbs and all of the larger pieces are broken down. Add peppermint extract and pulse a couple times to incorporate. Transfer to a large mixing bowl.
- Melt butter on the stovetop and mix in to the chocolate cookie crumbs using a fork to incorporate.
- Pour butter moistened crumbs into a tart pan or pie dish. Pack the crust into the bottom of the pan as well as the sides using a plastic bag lined hand. You can alternatively use the bottom of a juice glass or measuring cup.
- Bake it in preheated oven for 8 minutes. Remove from oven and set aside.
- Once completely cool, add the mini chocolate chips and spread with your hand to ensure the chips are spread evenly across the crust.
MINT FILLING
- Add 1 envelope of unflavored gelatin into a small saucepan with cold water. Let sit for a couple minutes.
- Add well beaten egg yolks, 1/4 cup granulated sugar and salt, whisk together,.
- Turn heat on low and stir constantly with a whisk until gelatin dissolves and mixture begins to thicken.
- Remove from heat and stir in the creme de menthe and coffee. Transfer to a clean bowl and place it in the freezer for about 20 minutes, stirring often (to ensure the gelatin doesn’t get clumpy) until the mixture hast the consistency of unbeaten egg whites. Stir a final time and place in refrigerator until ready to use.
- Beat egg whites in the bowl of a standing mixer, fitted with a whisk attachment, until it reaches the soft peak stage. Add 1/4 cup sugar and beat to stiff peaks. Transfer to a mixing bowl and set aside.
- Using a clean mixing bowl, whip heavy cream in a standing mixer fitted with the whisk attachment until it looks like whipped cream. Add 3 tablespoons of powdered sugar and mix for the smallest amount of time possible to incorporate it into the whipped cream.
- Mix the completely cooled mint mixture in with the sweetened whipped cream. Add in green food coloring if desired at this point.
- Gently fold in the eggs whites using a rubber spatular into the whipped cream/ mint mixture, so as not to deflate the egg whites.
- Once there are no more streaks of white, pour the filling into the pie crust and refrigerate for at least a couple hours to allow it to set.
GARNISH IDEAS
- Garish with melted chocolate drizzled from a piping bag, mini chocolate chips, crushed Oreos or Thin Mint cookies, fresh sweetened whipped cream piped around the edges or dolloped generously in the center of the pie/tart.
Notes
This pie is best served chilled. Store it covered in the refrigerator for up to three days.
Meet Lillian | Matriarch Muse
Amazing!
I love grasshopper pie! I can’t wait to try this!
Right? It’s so good! Let me know if you try the recipe.