Grasshopper Pie Cups

Grasshopper Pie Cups
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Grasshopper Pie cups
We used little disposable cups to hold the filling and cookie crumbs, making them “personal pies.”

Have you ever had Grasshopper Pie? If so, you might be giving away something about your age, since these seemed to be popular a couple of decades ago. If not, you might be wondering where you can buy a bunch of grasshoppers. But, make no mistake, just because something isn’t as popular today as it was in the past, doesn’t mean it’s not good. And, not only will people love this, it’s super-easy to make. No grasshoppers needed.

We hadn’t made a Grasshopper Pie for several years, and we really didn’t this time, either, because we wanted something in single serve packages. So, while we’ll have photos of us making Grasshopper Pie Cups, rest assured that we’ll tell you how to make a full-blown Grasshopper Pie. Just one of our many services here at Scratchin’ It Central.

Grasshopper Pie Cups

Yield: Forty 2-ounce cups or one 9-inch pie

Grasshopper Pie Cups


  • 1 1/2 cups crushed Famous(ly Expensive) Chocolate Wafers
  • 1/4 cup butter, melted -- if making a full size pie, otherwise omit
  • 3 cups miniature (or 36 large) marshmallows
  • 1/2 cup milk
  • 1/4 cup crème de menthe
  • 3 Tbs white crème de cacao
  • 1 1/2 cups heavy cream
  • 2 drop green food coloring

Abbreviated Instructions

If making a full-sized pie: Preheat oven to 350°F. Mix crumbs and butter in a 9-inch pie pan. Press firmly and evenly into pan. Bake 10 minutes. Cool completely. Later, place the filling in the shell and chill 4-5 hours.

Melt marshmallows with milk in a medium saucepan over low heat. When completely melted, refrigerate until thickened, about 1 hour.

Add liqueurs to marshmallow mixture and stir until smooth. Set aside.

Whip cream in a chilled bowl on a stand mixer fitted with the whisk attachment until stiff peaks form.

Add marshmallow mixture and incorporate on medium speed. If desired, add a few drops food coloring and mix in completely. Chill in bowl about an hour.

Divide mixture among about forty 2-ounce cups, topping each with cookie crumbs. Refrigerate until set, about 3-4 hours.

Ingredient discussion:

chocolate wafer cookies
Easy to make, and just a darn good cookie, consider making your own Famous(ly Expensive) Chocolate Wafers.

You could go buy the chocolate wafers, but, as you’ll read in our post, Famous(ly Expensive) Chocolate Wafers, you can make them at home, too. They’re a simple slice-and- bake cookie — ten minutes for the dough, 1-2 hours chilling, ten minutes baking — that will taste even better than the store-bought version.

For the crème de menthe and crème de cacao, we just use the store brand; it’s not as if we drink enough liqueur to know or taste any different. For the cream, make sure it’s super-cold before whipping, and we always prefer the organic kind — the kind where the label lists one ingredient: cream. Also, chill the bowl and whisk attachment before whipping the cream; it’ll whip faster.

Procedure in detail:

If making a full-sized pie: We didn’t make a full-sized pie, so we can’t show you how to do it. We can tell you, though. Briefly, preheat the oven to 350°F. Mix the cookie crumbs and melted butter together right in the pie pan, then press it into an even layer and up the sides. Bake 10 minutes, then cool completely. Later, place the filling in this shell and chill at least 4-5 hours before serving.

We use miniature marshmallows because the melt easily.
We use miniature marshmallows because they melt easily.
melted marshmallows
Looks sort of like marshmallow fluff. Next time we might try using homemade fluff instead.

Melt marshmallows. Place the marshmallows and milk in a large, heavy-bottomed saucepan over low heat. Stirring nearly continuously, heat until the marshmallows are completely melted and the mixture is smooth, about 15 minutes. This is why we recommend, and use, miniature marshmallows; they melt faster.

Cool. Place the mixture in the refrigerator to chill completely and become firm, about an hour. Once chilled, it’ll be a little like having a huge marshmallow in the pan, but, don’t worry, it’s soft enough to stir.

adding creme de menthe
Pour in that green liquid mint.

Add liqueurs. Pour the crème de menthe and the crème de cacao over the marshmallow mixture — don’t be surprised if it cracks and breaks open; ours did. Stir until completely smooth.

Whip cream. Place the heavy cream in a chilled — we freeze ours — bowl and whip on a stand mixer fitted with the, also chilled, whisk attachment. Start on medium, work your way up to high, and whip until stiff peaks form, about 1-2 minutes.

adding marshmallow mixture
Add the marshmallow mixture to the whipped cream and mix on medium.

Add marshmallow mixture. Stop the mixer, add the marshmallow mixture, and, with the mixer on medium, beat until uniform in color.

adding food coloring
If needed, add a few drops of green food coloring for a nice shade of green.

Add coloring. Now, if you need or want a deeper green color, add a few drops of food coloring and beat in, again with the mixer on medium.

Chill. For making the pie cups, the mixture will be too soft now. Place it in the refrigerator for about an hour to firm up, making it easier to scoop into small containers.

Fill cups and top. Fill each small cup with about two tablespoons of the whipped cream mixture and sprinkle about a teaspoon of cookie crumbs on top. Chill for at least 3 hours.

We love Grasshopper Pie, and we’re always surprised that we don’t have it — in cups, or otherwise — more often. It’s a light, creamy dessert, and so easy to make. And, to be honest, we think we like the cups even better than the pie — it’s a smaller amount, making it easy to grab one anytime, plus, having the crumbs on top makes it less likely that they’ll get soggy. An easy five.

Worth the trouble?

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