Ibby’s Grasshopper Pie

I made this dessert for Christmas dinner (36 people). I tripled the recipe and put it in a 9X13 which I feel was my only mistake. I feel a 9X13 would have been good for a double recipe, but to triple I would use an 11X15 next time. Also after reading reviews I added just a touch extra (clear) crème de cacao which I feel is nice touch and tones down the mint flavour. I also like that it’s very light for after a huge dinner. Grasshopper pie was always a favourite after Christmas dinners growing up so I am excited to bring this tradition forward with my family now.

Absolute perfection!

Just like I remembered. Thought this had a nice blend of creme de menthe & chocolate – nothing overpowering at all. I suspect the brand may be what makes a difference. One suggestion – look for the small airplane-sized bottles (1 oz?) at the liquor store. I used 1 bottle of creme de menthe and a half bottle of the creme de cacao for this and it was perfect. Those bottles were just 99 cents each in the trial size vs. $8.99 and up for regular bottles.

It’sperfect & exactly the same recipe my Mom-in-law used to make every Christmas. Now it’s up to me. I add 3 drops of green foid colouring to make it a few shades darker but do NOT increase the Creme de Menthe or your lovely pie will never freeze properly. Also take your time folding the whipped cream into the marshmallow mixture or it will not incorporate well &/or lose volume.

I’ve made this recipe at least 5 times. It has become a Christmas tradition in our house. This is one if my teenage daughter’s fave pies. I also make a pecan pie recipe from this site. The only alteration is that I use a pre-made Oreo cookie she’ll. Otherwise, followed exactly.

I did not liek the taste.

I served this at a Christmas party last year. It was a huge hit and very easy to make!

I followed the directions perfectly and it didn’t set well. I think next time I’d add a few more marshmallows or a bit less milk. The flavor was fine. I topped the pie with chocolate ganache and sweetened whipped cream, which helped cut down the bite of the mint.

Excellent pie, like my aunt used to make for Thanksgiving every year. If the liquor taste is a bit strong, you can add the creme de menthe to the marshmallow/milk mixture as it heats to cook off a bit of the alcohol. Thanks for a great recipe!

This very good and very easy. A really good ending to our Thanksgiving dessert choices.

I used a store-bought oreo crust and substituted Cool Whip for the whipped cream. It was easy and delicious!

My boyfriend and I didn’t like this at all. It tasted very boozy, even medicinal.

Made the recipe exactly as originally written. The only thing I added: before freezing, I pushed whole Oreos into the top and made a pretty design. I just wanted to use the extra cookies left over from the crust…and I think it did a nice job of adding a bit more chocolate flavor.

This was excellent. It had great flavor.

This was delicious!!! I only had whipped cream and had to add about 3 cups of it to come to the right consistancy.

Easy to make but too much mint taste and not enough chocolate–the mint completely overpowered the chocolate.

I used Godiva White Chocolate Liqueur in place of the clear creme de coca and it was yummy. I’ve only made this once so I can not conset to the difference but I’m sticking to the white chocolate liqueur where 4 Tbs. might even be better!

I made this a few days ago for my boyfriend because this one restaurant in town makes it and he loves it. Everything turned out alright, except I had a hard time getting the whipping cream to whip (sans electric mixer) so I went and bought some whipped cream and that worked fine. If you do that, I would probably suggest adding more than the 1 cup they have for the recipe. The 1/4 cup cream de menthe wasn’t overly powering. On some pieces I could taste it more than others, but I’d stick with the 1/4 cup. Other than that, it turned out well! I also used a pre-made Oreo pie crust, so good!

I used a premade Oreo crust for this recipe, which actually worked quite well and was easier than making one with wafers. I first attempted to make the filling using vegetarian marshmallows (without gelatin), but that was a disaster. After I melted them, they cooled into a bunch of gross little lumps. So I had to throw that batch away and go to the store and buy regular old jetpuffed marshmallows with gelatin. After I had that situation taken care of, it was easy and fun to make. I topped the pie off with chopped up Andes Candies and the end result was a nice, light, fluffy pie that nicely complemented the other food at the barbeque I attended. My only complaint is that the alcohol taste is pretty strong and apparent, so I’d like to tweak that part of it. Otherwise, it’s a great recipe and just what I was searching for.

I wasn’t sure this would turn out quite right, because I doubled the recipe to make a large rectangular version like my aunt used to make to Christmas. It didn’t really turn out like her’s, but it was still really delicious. We had this as a dessert for a “Lady’s Night” with my co-workers. I had trouble folding in the whipped cream, but that was totally my fault…I’ve never folded before, and I used whipped topping and I think the marshmellow mix was still a little too hot. But, it all turned out, so I guess I can’t complain. I also put Andes mints on the top in a checkerboard pattern for decoration. They matched perfectly!

My husband has been telling me for a couple of years about eating Grasshopper pies as a teen. I had a hard time finding a recipe. At last, this website led me to Ibby’s Grasshopper pie. It is so simple to make and most important it was as my hasband remembered. I promise you will have people coming back for seconds and thirds. To decorate it, I did whip up some homemade whip cream and piped it all over the top and sprinkled with chocolate shavings. I also added some food coloring to give it the pale green color.