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Grasshopper Pie Recipe

Grasshopper Pie Recipe photo by Taste of Home

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This pie has become a Christmas classic in our family. Although now, I make it throughout the year! —Melissa Sokasits, Warrenville, Illinois

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Grasshopper Pie Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
2-3/4 cups whipped topping, divided
1 package (4.67 ounces) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 inches)
1/4 teaspoon mint extract
2 drops green food coloring, optional

Directions

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust.
In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.

Originally published as Grasshopper Pie in Simple & Delicious November/December 2007, p61

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Reviews for Grasshopper Pie

Grasshopper Pie

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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.

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