Today is cause for celebration. Not only do I get to go see some family from Georgia this weekend, but I also didn’t have to work today! There were too many nurses on the schedule and I happily volunteered to go home. ..and make pie for everyone
Don’t get me wrong, I like my job. However, I also love family. And pie.
Chocolate and mint is one of the greatest flavor combinations of all time. Chocolate and raspberry is the other greatest dessert flavor combination, but since it is St. Patrick’s Day weekend we will stick to minty green for now. There are dozens of variations of grasshopper pies out there, some get pretty complicated and complicated doesn’t necessarily mean more delicious. This version is easy and there is no use of the stove top or baking needed! Just some stirring, chopping up cookies, and pouring. This pie has the creaminess of a minty cool whip layered on chocolate pudding and a crunch from a cookie crumb crust and chopped up mint chocolate cookies. I am not sure why it is called grasshopper pie; my best guess is the green color. I try to sneak veggies in recipes sometimes but I promise I did not sneak any grasshoppers in this pie.
The first time I made this was for my in-laws and they LOVE IT! I also love it, obviously, but surprisingly my hubby does too. He tends to be a chocolate purist and doesn’t like his chocolate tainted with other flavors. I mean the man passes up Reese’s for crying out loud! Nevertheless, this pie is just too good to pass up, even for him. Mm-mm, success.
I usually try to take pictures of food before I eat it, but this pie had already chilled in the freezer for a couple hours and the creamy minty cool whip, chocolate pudding, and crunchy cookie crumbs just called out to me. Sooo, I ate a bite or two between pictures.
All of a sudden my slice was gone, but it was all for the sake of the delicious looking pictures above, so of course I had to help myself to a second slice for more delicious looking pictures. And then eat that slice too
With a belly full of pie, I am one happy lady.
I adapted this recipe from one that was originally published in Simple & Delicious November/December 2007 p 61.
- 1-1/2 cups cold almond milk (regular works too)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 2-1/2 cups light cool whip, divided
- 7 mint chocolate cookies* , divided
- 1 chocolate crumb crust (9 inches)
- ¼ teaspoon mint extract
- A couple drops green food coloring (optional)
- Mix milk and pudding mix for 2 minutes then let sit for 2 minutes. Fold in ¾ cup cool whip
- Chop up 5 cookies and stir into in pudding mixture then pour into cookie crust.
- Mix the remaining cool whip with mint extract and food coloring and spread on top of the pudding layer in the cookie crust. Chop up the 2 remaining cookies and sprinkle over the top.
- Cover and freeze 2 hours or refrigerate 4 hours, or until set.