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Chocolate Grasshopper Pie


5 hours
Skill Level
1 pie

Spring is in the air and desserts no longer need to be baked! Mix together this sweet HERSHEY'S Cocoa and crème de menthe filling for a delicious and fresh grasshopper chocolate pie. Top it with berries or fresh mint!

Ingredients & Directions

Prep Time
25 minutes
10 minutes
Cool Time
20 minutes
Freeze Time
4 hours


  • 2 Tbsps
    white creme de cacao
  • 1/4 cup
    HERSHEY'S Cocoa
  • 2 Tbsps
    powdered sugar
  • 3 cups
    miniature marshmallows
  • 2 Tbsps
    white creme de menthe
  • 1 cup
    whipping cream (1/2 pt.) cold
  • 1/2 cup
  • Chocolate Crumb Crust:
  • 8 inch
    chocolate flavored crumb crust (6 oz.) packaged
  • 1/2 cup
    butter or margarine
  • 1-1/2 cups
    graham cracker crumbs
  • 6 Tbsps
    HERSHEY'S Cocoa
  • 1/3 cup
    powdered sugar

Step-By-Step Directions

Equipment Needed 
saucepan saucepan
stovetop stovetop
bowl bowl
freezer freezer
microwave-safe bowl microwave-safe bowl
rubber scraper rubber scraper
microwave microwave
microwave-safe pie plate microwave-safe pie plate

Prepare crust, if desired.


Combine marshmallows, milk and cocoa in medium saucepan. Stir constantly over low heat until marshmallows are melted; remove from heat. Stir in creme de cacao and creme de menthe; cool to room temperature. Beat whipping cream with powdered sugar in small bowl until stiff. Fold in cooled chocolate mixture. Spoon into crust. Cover; freeze several hours or overnight. Garnish as desired.

Chocolate Crumb Crust:

Grease microwave-safe 9-inch pie plate. Place 1/2 cup butter or small microwave-safe bowl. Microwave at High (100%) about 1 minute or until melted. Stir in 1-1/2 cups graham cracker crumbs, 6 tablespoons HERSHEY'S Cocoa and 1/3 cup powdered sugar until well blended. Press onto bottom and up sides of prepared pie plate. Microwave at High 1 to 1-1/2 minutes or until blistered; do not overcook. Cool completely before filling.

Additional questions?