Prep Time: 15 mins Chill Time: 2 hours Yield: 8 servings
Dairy Free | Gluten Free | Egg Free
This Gluten Free Grasshopper Pie features a gluten free Oreo pie crust with a creamy, no-bake, dairy free minty filling. This simple and easy mint chocolate dessert is perfect for all occasions and seasons.
Want more minty recipes?
- Mini Mint Chocolate Brownie Bites
- Copycat Dairy Free Shamrock Shake
- Chocolate Peppermint Fudge
- Chocolate Peppermint Whoopi Pies
- The Best Chocolate Peppermint Oreo Bark
- Gluten Free Chocolate Peppermint Thumbprint Cookies
Reasons to love this Dairy Free Grasshopper Pie:
- Easy and simple no-bake recipe
- Perfect balance of mint and chocolate
- Gluten and dairy free- but no one will notice!
- Perfect for adults and kids
- Great dessert for Christmas or St. Patrick’s Day
Ingredients in Gluten Free Grasshopper Pie:
Gluten Free Oreos- you can use regular or double stuffed. To make it extra minty, you can use gluten free mint Oreos.
Dairy Free Butter- I love Country Crock’s Plant Butter. If you do not need dairy free, you can use regular butter.
Marshmallows- use regular sized marshmallows, not mini or campfire sized.
Milk of Choice- I used unsweetened original almond milk, but use your favorite kind.
Vanilla Extract- pure vanilla extract is best.
Crème de Menthe- you can use the green or clear. If you use clear and still want the pie to be green, add a few drops of green food coloring.
Dairy Free Heavy Whipping Cream- my favorite kind is Country Crock’s Plant Cream Heavy Whipping Cream Alternative. It’s just as creamy and whips just like regular heavy whipping cream!
Tools needed to make Gluten Free Dairy Free Grasshopper Pie:
- Measuring cups and spoons
- 9-in pie dish
- Food processor
- Glass bowls
- Stand mixer with paddle attachment, or hand mixer
- Rubber spatula
How to make Dairy Free Grasshopper Pie:
Make the Oreo pie crust:
Preheat the oven to 425 degrees. Grease the pie dish.
Pulse the Oreos in a food processor until they are finely crushed. Add the melted butter to the food processor and pulse until everything is combined.
Firmly press the Oreos into the bottoms and sides of the greased pie dish. Bake in the oven for 7 to 10 minutes. Remove and let cool completely.
Make the no-bake filling:
Once the crust has cooled, heat the marshmallows and milk of choice in a saucepan over low heat, stirring constantly. Once the marshmallows have melted stir in the vanilla extract. Place in fridge to chill for 10-15 minutes. Add in the Crème de Menthe and mix until combined.
Beat the heavy whipping cream on low speed until it begins to thicken. Increase the speed to high and beat until stiff peaks form. Fold in the marshmallow mixture until just combined.
Assemble the pie:
Spread the filling into the cooled pie crust. Add any additional toppings you may like. Place in the freezer for 2-3 hours until frozen.
Serve:
Serve with whipped cream and chocolate shavings. Enjoy!
Frequently Asked Questions:
This pie can be stored in the freezer for up to 2 weeks. Wrap the pie in the pie dish in plastic wrap and then tin foil, covering the entire dish.
Sure can! Just substitute the Crème de Menthe for 3/4 teaspoon peppermint extract. If you want the filling green, add a few drops of green food coloring.
Add more mint extract in addition to the Crème de Menthe for a more minty flavor.
Save time by using a store-bought Oreo pie crust.
Top this pie off with dairy free whipped topping, more crushed Oreos (you could also crushed Mint Oreos!), and/or chocolate shavings.
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
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Gluten Free Grasshopper Pie
This Gluten Free Grasshopper Pie features a gluten free Oreo pie crust with a creamy, no-bake, dairy free minty filling. This simple and easy mint chocolate dessert is perfect for all occasions and seasons.
Ingredients
Oreo Pie Crust
- 24 Oreos, regular or gluten free
- 4 Tablespoons butter, melted (regular or dairy free)
No-Bake Filling
- 24 regular sized marshmallows
- 1/4 cup milk of choice
- 1/4 teaspoon milk
- 1/4 cup Crème de Menthe
- 1 1/4 cup heavy whipping cream, regular or dairy free
Instructions
- Make the Oreo Pie Crust: Preheat the oven to 425 degrees. Grease the pie dish. Pulse the Oreos in a food processor until they are finely crushed. Add the melted butter to the food processor and pulse until everything is combined. Firmly press the Oreos into the bottoms and sides of the greased pie dish. Bake in the oven for 7 to 10 minutes. Remove and let cool completely.
- Make the No-Bake Filling: Once the crust has cooled, heat the marshmallows and milk of choice in a saucepan over low heat, stirring constantly. Once the marshmallows have melted stir in the vanilla extract. Place in fridge to chill for 10-15 minutes. Add in the Crème de Menthe and mix until combined. Beat the heavy whipping cream on low speed until it begins to thicken. Increase the speed to high and beat until stiff peaks form. Fold in the marshmallow mixture until just combined.
- Assemble the Pie: Spread the filling into the cooled pie crust. Add any additional toppings you may like. Place in the freezer for 2-3 hours until frozen.
- Serve: Serve with whipped cream and chocolate shavings. Enjoy!
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