Grasshopper Pie Recipe

Reviewed on Jan. 22, 2013 by BakerAtHome

I have made this Pie every Thanksgiving for the last 2 years and it is always one of the first to be eaten.

Reviewed on Apr. 27, 2012 by Favablues

This pie is great. All of us love it!!

Thank you for sharing it.

Reviewed on Mar. 17, 2012 by aleanak

very easy to make a great dessert for St. Patricks Day. We used 1 small box of instant choc pudding and made according to the directions on the package. Crushed the candies pretty finely. The green food coloring was added for st. pat's day. everyone liked it. Didn't have any problems with the pie setting.

Reviewed on Jan. 09, 2012 by pixie9999

So good and so easy!

Reviewed on Jan. 07, 2012 by sfprincess

I read the review of the original poster of this recipe and attempted to make it with chocolate mousse. I took the advice of other people and followed the package directions of the mousse. Then I used Lite Whipping Topping no-name brand. Basically, in the refrigerator, the whipped topping melted and I needed to put the whole thing in the freezer. It tasted more like an ice cream pie by the end of it. Fortunately, my family did like it and we're all fans of mint. It wasn't very appetizing looking through with all of the melting, so I won't likely make it again. My tip? Freeze instead of refrigerate. (Also, I feel bad that the original poster's recipe wasn't used at ToH's discretion).

Reviewed on Jan. 04, 2012 by geeIamabusy1

My husband loves this pie! As a matter of fact, he requested this for his birthday instead of cake!  I used Chocolate Fudge to give it a richer, dark color. This is very rich, so it will serve 8 people easily.

Reviewed on Jan. 02, 2012 by MaryTherese

This pie was very rich and creamy and a big hit with the family. Next time, though, I would use fewer candies. The mint flavor was pretty overwhelming masking the chocolate.

Reviewed on Dec. 30, 2011 by NatalieRN

This is delicious! (Especially those who love chocolate mint!). I used one 3.2 oz instant chocolate mousse pudding (Jello brand) with the same amount of milk the recipe calls for. The consistency and amount of pudding was perfect!

Reviewed on Dec. 06, 2011 by sstetzel

JBOhio

The recipe calls for a 3.9 oz pkg of instant pudding (that is 3 small pkgs) and 1 1/2 c milk. All I got was a thick glob of chocolate. Should I have used 1 1/2 cups of milk for each package of pudding?

Jello brand pudding (at least used to) come in a 3.9 oz box, which was the standard size box.  A quick look through my pantry and I found Royal brand at 1.7oz and a different Jello brand flavor at 2.2 oz.  Unfortunately I think as companies downsize their packaging we'll be encountering this more often.

This recipe calls for one pies worth of pudding, the directions on the box used to say for thicker pudding use 1½ cups of milk.  I would look at the box of pudding you buy and follow the directions for pie filling - if you need two boxes to get a good filling - use two, just follow the box directions for the pudding part (does that make sense?), then just add in the whipped topping and candies as directed in the recipe.

Reviewed on Dec. 06, 2011 by JBOhio

The recipe calls for a 3.9 oz pkg of instant pudding (that is 3 small pkgs) and 1 1/2 c milk. All I got was a thick glob of chocolate. Should I have used 1 1/2 cups of milk for each package of pudding?

Reviewed on Nov. 25, 2011 by kari607

Very easy to make, and the kids loved it!!

Reviewed on Nov. 23, 2011 by inkidawg

The recipe calls for a 3.9 ounce package of instant pudding mix, with 1 1/2 cups of milk. Doing it this way results in a thick glob. Looking for another recipe.

Reviewed on Jul. 31, 2011 by Mel5438

I am Melissa who submitted this pie recipe and when I did I use instant chocolate mousse but they said most people dont have that, but now I know its out there... So try it with the Mousse it will help with the runny filling

Reviewed on Jun. 27, 2011 by DonnaFIrwin

Made this out of the Simple & Delicious cookbook... it IS very simple AND very delicious! I'll be making it again soon!

Reviewed on Mar. 12, 2011 by TNB

This is going to become a St. Patricks Day tradition!

Reviewed on Feb. 27, 2011 by rosered352006

I plan on making this buy using the cook n serve chocolate pudding instead of the instant , also using half and half for part of the milk . I think with these changes it will not be runny at all.

Reviewed on Feb. 24, 2011 by kirstycone

Turned out runny. Very embarrassing when I was serving it my in-laws. Also too sweet.

Reviewed on Feb. 24, 2011 by kirstycone

A bit too sweet for me.

Reviewed on Jan. 13, 2011 by pinkapplesauce

Persistence pays off with this pie. I used regular pudding for the first one and it was so runny it ended up in the garbage. Second time around, I used chocolate fudge instant pudding and got better results. It's a very refreshing dessert - will make it again!

Reviewed on Jan. 04, 2011 by mamacheryl

To make a firmer pudding for the pie you need to make sure that you milk is at least 2%. The less fat in the milk the thinner the pie will be!

Reviewed on Nov. 28, 2010 by Emma.James.13

This was gone so quickly! So easy to make and great tasting. Next time I will try the regular chocolate pudding instead of the instant to see if that provides a firmer pudding. Will definitely add this to my holiday dessert list!

Reviewed on Nov. 21, 2010 by qwm

For a mor firm pie, try using REGULAR chocolate pudding and NOT the instant variety. There is definitely a difference in "firmness" between the two.

Reviewed on Nov. 21, 2010 by heirloomz

I plan on using sugar free fudge pudding and cool whip to make it lighter. It sounds wonderful!

Reviewed on Nov. 20, 2010 by horseymom

I made this pie for one of my ladies groups, but I used a regular graham cracker crust, and chocolate pudding. We found that it was very rich and a small piece was quite sufficient. I plan on making it again for the holidays, and I will use the regular crust again......I think a chocolate crust would be too much. Also. I didn't have mint extract, and the taste was still wonderful. All the ladies raved and asked for the recipe!!

Reviewed on Nov. 20, 2010 by ilse_dragan

I like recipes that are a bit more imaginative. I mean some with real cooking

Reviewed on Aug. 10, 2010 by Dianaore

Great pie! The whole family loved it. I too though like the other poster would have like to have the dark chocolate look like in the photo and have the center with a firmer set then with just in the refrigerator.

Reviewed on Mar. 18, 2010 by lplady44

I made this for a St. Patti's day dinner. Everyone liked the dessert a lot; however, I would have liked if the pudding was a bit more firm. I put it in the freezer right before serving and that seemed to help a little. Overall it was delicious.

Reviewed on Jul. 10, 2009 by cherrylady

Delicious! I like just a hint of mint so I used half the amount. So simple.

Reviewed on Jun. 20, 2009 by BlessedOut

I used the chocolate fudge pudding the first time and also bought too large a pack of Andes mints... so the end result was WAAAYYY too sweet... but now I know what to do differently next time! :D

Reviewed on Apr. 23, 2009 by chelle14xc

Try using "chocolate fudge" pudding instead of plain chocolate, that's a little darker, but it will still probably lighten up because of the cool whip. You could try using chocolate cool whip, then it would stay really dark.

Reviewed on Apr. 02, 2009 by Solterra

I made this pie and my family just loved it! My "chocolate pudding" part was not as dark as in the picture. I thought maybe I had made a mistake about the pudding mix size, but I didn't. How is the chocolate in the picture so dark? I want to make this again soon for gatherings, and I would really like to know. Thanks for any help anyone can give me!

Reviewed on Mar. 17, 2009 by rachelhsd

Reviewed on Mar. 09, 2009 by Kristencreed

ygnkorjkrsxcvb

Reviewed on Dec. 20, 2008 by Tambrey

we have found that using a half a bag (divided) of the andes baking chips from the baking aisle work just as well, and you do not spend as much time with the chopping :)

Reviewed on Dec. 20, 2008 by Tambrey

my brother and mom cannot eat chocolate, so we have found red and white andes mint chips in the baking aisle, and make a variation using half a bag of those baking chips (divided), either white chocolate pudding or vanilla pudding, and regular graham cracker crust

Reviewed on Mar. 03, 2008 by baker9

I served this for a family gathering and one pie just wasn't enough. Easter weekend I'm to make two pies. Easy and delicious!