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Grasshopper Pie

Grasshopper Pie

This refreshing dessert is ideal for St. Patrick's Day or the Christmas holidays.

Oxmoor House JANUARY 2004

  • Yield: 8 servings (serving size: 1 wedge)
  • Cook time: 8 Minutes
  • Prep time: 12 Minutes
  • Chill: 8 Hours


  • 1 6 reduced-fat cream-filled chocolate sandwich cookies (such as reduced-fat Oreos)
  • 2 tablespoons butter, melted
  • 1 large egg white, lightly beaten
  • Cooking spray
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 3 tablespoons sugar
  • 1/3 cup green crème de menthe
  • 1 (8-ounce) container frozen reduced-calorie whipped topping, thawed


Preheat oven to 375°.

Place cookies in a food processor; process until finely ground. Add butter and egg white; pulse 2 or 3 times or just until combined. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 8 minutes; cool completely on a wire rack.

Combine cream cheese and sugar in a large bowl; beat with a mixer at medium speed until smooth. Gradually add crème de menthe, beating well. Fold in whipped topping. Spread pie filling into prepared crust. Cover and chill at least 8 hours.

Nutritional Information

Amount per serving
  • Calories: 307
  • Fat: 14.4g
  • Saturated fat: 4.9g
  • Protein: 4.2g
  • Carbohydrate: 32.7g
  • Cholesterol: 28mg
  • Iron: 0.5mg
  • Sodium: 110mg
  • Calories from fat: 43%
  • Fiber: 0.0g
  • Calcium: 35mg

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Grasshopper Pie Recipe