A Minty, Creamy Dessert With A Chocolate Crust And A Decadent Filling – Perfect For A Bite-Sized Treat!
These Mini Grasshopper Pies are a fun and indulgent twist on the classic Grasshopper pie, but in a convenient, bite-sized form. I decided to make them because they combine two of my favorite flavors – mint and chocolate – in a creamy, cool filling that’s perfectly balanced.
The mini size makes them the ideal individual treat, and they’re so easy to prepare. The combination of a crunchy chocolate cookie crust, a creamy mint filling, and a rich chocolate topping makes these pies irresistible. My family loves these for special occasions, but they’re also great for casual gatherings or as a fun dessert to enjoy on a warm day. Plus, they look so cute!
Questions I Often Get Asked About This Recipe
Q: Can I use a different crust?
A: Yes! If you don’t want to use a chocolate cookie crust, you can substitute with a graham cracker crust or even a pre-made mini pie crust.
Q: How can I make these pies dairy-free?
A: To make these pies dairy-free, you can substitute the heavy cream and cream cheese with coconut cream and dairy-free cream cheese. Use dairy-free chocolate chips for the topping as well.
Q: Can I make these pies ahead of time?
A: Absolutely! You can prepare these pies a day or two in advance and store them in the fridge until you’re ready to serve. The flavors meld beautifully overnight.
Q: How long do these mini pies last?
A: These pies will keep well in the fridge for up to 3 days. If you want to keep them longer, they can also be frozen for up to 1 month.
Q: Can I make this a full-sized pie instead of mini pies?
A: Yes, you can absolutely make this as a full-sized pie. Just use a standard 9-inch pie dish, and adjust the chilling time to make sure the filling sets properly.
What You Need to Make Mini Grasshopper Pies
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos or any chocolate wafer cookies)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon mint extract (or more to taste)
- Green food coloring (optional)
For the Chocolate Topping:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
How to Make Mini Grasshopper Pies
- Make the crust:
In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crumb mixture evenly into the bottoms of 12 mini tart pans or muffin tin cups. Use a spoon to press the crumbs firmly into place. Chill the crusts in the fridge for 10-15 minutes to set. - Make the filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar, heavy cream, vanilla extract, and mint extract. Continue to beat on medium speed until the mixture thickens and becomes creamy. If you’d like a mintier flavor, add more mint extract to taste. For a fun green color, add a few drops of green food coloring and mix until evenly colored. - Assemble the pies:
Spoon the mint filling into the chilled crusts, smoothing the tops with a spatula. Refrigerate the pies for at least 2 hours, or until the filling is firm and set. - Make the chocolate topping:
In a small saucepan, heat the heavy cream over low heat until it’s warm but not boiling. Remove from heat and stir in the chocolate chips until fully melted and smooth. - Top the pies:
Spoon the melted chocolate over each mini pie, spreading it evenly over the top. Return the pies to the fridge to chill for another 30 minutes or until the chocolate topping is set. - Serve:
Once the pies are fully set and chilled, remove them from the tart pans or muffin tin. Serve cold and enjoy!
Tips
- For extra texture: Add a sprinkle of chopped chocolate or crushed cookies on top of the pies before the chocolate sets for a crunchy finish.
- Make it your own: Feel free to adjust the mint flavor to your liking – some people love a stronger mint taste, while others prefer a milder version.
- For a festive touch: If making these for a holiday or special occasion, add colorful sprinkles or decorations on top of the chocolate layer for a fun twist.
Reader Reviews
🌟🌟🌟🌟🌟 Sarah D. – “These mini pies are incredible! They’re so creamy and the mint flavor is perfect. My family loved them, and they’re so easy to make.”
🌟🌟🌟🌟 Emma F. – “I made these for a party, and they were a huge hit! The combination of chocolate and mint is irresistible. I’ll definitely be making them again.”
🌟🌟🌟🌟🌟 Jenna L. – “These pies were a total showstopper! They were easy to make, and the filling was so creamy. I love how cute the mini size is too!”
🌟🌟🌟🌟 Olivia P. – “Delicious and refreshing! I made a full-sized version for a family gathering, and everyone loved it. The mint flavor was just right.”
🌟🌟🌟🌟🌟 Megan W. – “I’ve made these mini grasshopper pies twice now, and they’re always a hit! The texture is perfect, and the flavor is amazing. So good!”
Printable Recipe
Mini Grasshopper Pies
Mini Grasshopper Pies are a fun and delicious dessert with a crunchy chocolate crust, creamy mint filling, and a rich chocolate topping. Perfect for any occasion!
Ingredients
- For the Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos or any chocolate wafer cookies)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- For the Filling:
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon mint extract (or more to taste)
- Green food coloring (optional)
- For the Chocolate Topping:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
Make the crust:
- In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crumb mixture evenly into the bottoms of 12 mini tart pans or muffin tin cups. Use a spoon to press the crumbs firmly into place. Chill the crusts in the fridge for 10-15 minutes to set.
Make the filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar, heavy cream, vanilla extract, and mint extract. Continue to beat on medium speed until the mixture thickens and becomes creamy. If you’d like a mintier flavor, add more mint extract to taste. For a fun green color, add a few drops of green food coloring and mix until evenly colored.
Assemble the pies:
- Spoon the mint filling into the chilled crusts, smoothing the tops with a spatula. Refrigerate the pies for at least 2 hours, or until the filling is firm and set.
Make the chocolate topping:
- In a small saucepan, heat the heavy cream over low heat until it’s warm but not boiling. Remove from heat and stir in the chocolate chips until fully melted and smooth.
Top the pies:
- Spoon the melted chocolate over each mini pie, spreading it evenly over the top. Return the pies to the fridge to chill for another 30 minutes or until the chocolate topping is set.
Serve:
- Once the pies are fully set and chilled, remove them from the tart pans or muffin tin. Serve cold and enjoy!
Check out some of our other recipes / crafts.
Blissful Blueberry Shortcake Cake
If You Enjoyed This Recipe, Please Share!
If you loved these Mini Grasshopper Pies, please share them with your friends and family! They’re the perfect dessert for any occasion – from casual gatherings to special celebrations. Share the recipe on social media and tag me – I’d love to see how your pies turn out!
