Grasshopper pie is a classic retro dessert-cool, creamy, minty, and perfectly paired with chocolate. These no-bake Grasshopper Pie Cups capture that nostalgic flavor in individual, mini servings that are easy to make ahead and perfect for St. Patrick's Day or anytime you're craving mint and chocolate together.
This was one of the first desserts I ever made as a kid, and I still love that mint chocolate dessert combo. I used to make it as a pie, but these little no-bake grasshopper pie cups are even more fun (and perfect for parties). Use real crème de menthe for the classic flavor, or a non-alcohol mint syrup for a family-friendly version, and a little creme de cacao adds chocolate flavor. Gluten-free or regular cookies both work for the crumb base.
Jump to:
Grasshopper Pie Cups Recipe Highlights
- Classic mint & chocolate flavor - Cool, creamy, and always a crowd-pleaser.
- No-bake and easy - Simple steps, no oven required.
- Make-ahead friendly - No-bake grasshopper pie dessert that's perfect for parties.
- Fun individual servings - For easy portioning and great presentation.
- Flexible options - Use crème de menthe or a non-alcohol mint syrup and gluten-free or regular cookies for the crumb base.
For another great mousse recipe, try this white chocolate peppermint mousse.
Ingredients You'll Need
The classic mint-chocolate flavors are what make grasshopper pie so popular.
- Heavy cream - The base of grasshopper pie filling; it whips into a light, creamy texture for these no-bake cups.
- Chocolate cookies - Crushed into fine crumbs for the chocolate "crust." For gluten-free, I use Simple Mills Sweet Thins (Chocolate Brownie). For regular cookie options, see Substitutions & Variations.
- Crème de menthe - Traditional for the mint flavor and green color. (See Chef's Tip for a no-alcohol option.)
- White crème de cacao (optional) - Adds the classic chocolate note. (See Chef's Tip for a no-alcohol option.)
- Powdered sugar - Sweetens and helps the mousse whip up smoothly. For a lower-sugar option, use a powdered monk fruit/allulose blend (see below).
- Vanilla extract - A small splash rounds out the mint-chocolate flavor and keeps it from tasting one-note.
- Black cocoa powder (optional) - Stir a little into the cookie crumbs to deepen the color and create a more classic "chocolate wafer" look (especially helpful with gluten-free cookies).
- Unflavored powdered gelatin (optional) - Stabilizes the whipped cream so the mousse holds its shape longer-ideal for make-ahead and parties.
Please see the recipe card for measurements.
If you love creamy mousse desserts, try this light and refreshing lemon mousse.
Chef's tip: For a Family-Friendly Version (No-Alcohol)
To make these kid-friendly, use a mint-flavored green syrup instead of crème de menthe. For the chocolate note (without crème de cacao), add a few drops of white/clear chocolate extract. You can also leave it out-between the cookie crust and any chocolate garnish, you'll still get plenty of chocolate flavor.
Substitutions and Variations
Classic cookie note: The traditional cookie for grasshopper pies and pie cups was the Nabisco Famous Chocolate Wafers, which were discontinued a few years ago. Any thin, crisp chocolate cookie will work in their place.
Skip the sugar - Use a powdered monk fruit/allulose blend for the best lower-sugar results.
Non-gluten-free cookie options (for the crust):
- Black chocolate cookie crumbs (ready to use).
- Moravian chocolate cookie thins.
- Chocolate ice cream sandwich wafers (no filling).
- Oreo-style sandwich cookies with the filling removed (more work).
Chef's Tip: Why Stabilize Whipped Cream
Whipped cream is a delicate foam, so it doesn't hold for long. After a few hours it can weep liquid and lose volume as the air bubbles break down, and warm temperatures make it worse. A small amount of powdered gelatin adds structure so whipped cream holds peaks and stays fluffy for hours, making it ideal for make-ahead desserts and piping. It's called stabilized whipped cream, and it works great.
For a straight chocolate mousse, no mint, try this easy chocolate mousse recipe.
How to Make Grasshopper Pie Cups
- Place cookies in a food processor and pulse until fine crumbs., or place in a zip bag and crush with a rolling pin.
- Sprinkle gelatin over 2 tablespoons cold water and allow to stand for 5 minutes, then microwave 10 seconds and stir smooth. Cool 1-2 minutes.
- Begin to whip heavy cream on low, then build up speed. Without a standing mixer, use a hand mixer.
- When cream is at soft peaks, turn speed down, drizzle in the gelatin and add powdered sugar.
- Add the vanilla, creme de menthe or syrup, and creme de cacao if using.
- Slowly beat until smooth, and don't over-beat.
- Portion cookie crumb base into the cups and pat flat with the back of a small spoon and your fingers.
- Divide grasshopper pie filling between the 6 cups. Sprinkle with cacao or cookie crumbs now or before serving. Cover and refrigerate until serving time. Can me made a day ahead and stored covered with plastic film.
Serving Suggestions
Serve these mini grasshopper pies well chilled for the best texture and flavor. They're perfect as a light, refreshing dessert after a big meal and for holidays like St. Patrick's Day, Easter, and Christmas. For a simple garnish, try:
- A small swirl of whipped cream.
- Chocolate shavings or mini chocolate chips.
- A sprig of fresh mint.
- Extra cookie crumbs for a "dirt cup" look.
- Green sprinkles.
Recipe FAQs
No. The mousse will still work without it, but a little gelatin helps it hold its shape longer, especially for make-ahead desserts or warm rooms.
Yes. Use a non-alcoholic crème de menthe or green mint syrup for the same mint flavor and color.
Yes. Grasshopper pie mousse cups can be made 1 day in advance. Keep them covered and refrigerated, and add any whipped cream garnish just before serving.
Yes, use gluten-free chocolate cookies for the crumb base. What I use is listed in ingredients.
More St. Patrick's Day Recipe Ideas
If You Make Grasshopper Cups
Please leave me a comment on how you enjoyed the recipe. I love hearing from you and your comments also help other readers. And please give it a ⭐⭐⭐⭐⭐. Thanks for supporting my site.
📖 Recipe
Grasshopper Pie Cups
Equipment
- Hand mixer or a stand mixer with whisk attachment
- 6 6 ounce glass or porcelain ramekins or similar cups
Ingredients
- 2 ½ cups heavy cream very cold, divided use
- ⅓ cup powdered sugar or powdered monk fruit/allulose blend
- ¼ cup no-alcohol green creme de menthe syrup or green Creme de Menthe liqueur
- 2 tablespoons creme de cacao liqueur optional, skip for no alcohol
- 1 ½ teaspoons powdered gelatin
- ½ teaspoon vanilla extract
- pinch fine sea salt
- 4 ounces crushed chocolate cookies SEE NOTES BELOW
- 3 tablespoons black cocoa powder or regular cocoa powder unsweetened
- 2 tablespoons cold water for the gelatin
Optional garnishes
- more crushed cookies
- chocolate shavings
- chocolate chips, mini or regular.
Instructions
Bloom gelatin
- Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand 5 minutes to bloom. Microwave just until melted, 10 seconds, then stir until smooth. Let cool to lukewarm (don't use hot).
Whip the heavy cream
- Add 2 cups heavy cream to a stand mixer bowl (or large bowl for a hand mixer). Start on low, then increase to medium-high and whip until it thickens. Add powdered sugar and whip to soft peaks.
- With the mixer running on low, drizzle in the lukewarm gelatin. Add the mint syrup or creme de menthe gradually and creme de cacao if using, then whip to medium peaks-it should hold its shape but still look creamy (don't over-whip).
Build the ramekins
- Add the cookies to a food processor and pulse until ground into fine crumbs. Without a food processor, place cookies in a zip bag and crush fine with a rolling pin. Mix the cookie crumbs with the cocoa powder. Add 2 ½ - 3 tablespoons per cup to the bottom of the 6 ramekins. With the back of a small spoon and your fingertips, tap the cookies down flat.
Complete the cups
- Divide the grasshopper mousse between the ramekins and smooth the tops. If desired, sprinkle on a touch of cocoa powder. Cover with plastic film and refrigerate 4 hours or overnight.
To serve
- To serve, whip the last ½ cup heavy cream with a little vanilla and powdered sugar to stiff peaks. Dollop or pipe on top of the cups, then garnish with cookie crumbs, chocolate shavings, or mini chocolate chips if desired.
Notes
- For gluten-free chocolate cookies, I use Simple Mills Chocolate Brownie Seed & Nut Flour Sweet Thins in Chocolate Brownie (1 box), available in many stores. Note - a box crushed yields 18 tablespoons of cookie crumbs.
- If you re not GF, you can use think chocolate Moravian-style cookie thins, Oreos if you remove the filling, chocolate ice cream wafer cookies (basically oreos without the filling), or even black cookie crumbs (sometimes labeled "cookie dirt"). There are quite a few options on Amazon and in stores.
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Jenny says
I’d like to put this in a chocolate pie crust before putting in fridge, should I double the recipe?
Sally Cameron says
Hi Jenny, I would not double it for a pie crust. For a standard 9-inch pie, I’d start with about 1½ times the recipe, depending on how full you want the crust. For cleaner slices, I’d also increase the gelatin a bit — about 2¼ to 2½ teaspoons total for a 1½x batch should help it hold its shape better. Please let me know how it comes out!