More pie, less time! Make this no-bake grasshopper pie in a sheet pan

This grasshopper pie is for all the mint fans!

We’ve been shaking our pom poms at the sheet pan and finding new ways to put it to work.

Courtney Rich took the sheet pan on a date with dessert! Skip the round pie—a sheet pan pie is the best way to serve up this sweet. You can have lots more pie, in a lot less time.

Courtney turned her No Bake Grasshopper Pie into a sheet-pan-friendly recipe. This dessert is made with a Mint Oreo crust, a whipped mint cookies and cream filling, chocolate ganache, and whipped cream on top.

“If you’re a mint girl,” Amy Iverson said, “This one will hit the spot!”

The fridge is your friend for this no-bake pie. Courtney also recommends EZ Gel, an instant thickener, to help set and stabilize the filling.  If you aren’t a fan of Mint Oreos, you could even swap them out for Thin Mint or Grasshopper cookies!

Find Courtney’s original No-Bake Grasshopper Pie recipe and notes here.

No-Bake Grasshopper Pie

Use the same measurements below to convert to a sheet pan. If you want a thicker crust and more filling, double it! Or, use a quarter sheet pan.

INGREDIENTS

For the Oreo Crust

• 40 Mint Oreo cookies
• 1/2 cup unsalted butter, melted

For the Ganache

• 1/4 cup dark chocolate chips
• 2 tablespoons heavy whipping cream

For the Mint Cookies and Cream Filling

• 1 1/2 cups heavy whipping cream
• 1 tablespoon EZ Gel (optional, but recommended)
• 8 ounces cream cheese
• 1 1/2 cups powdered sugar
• 1/2 teaspoon mint extract or emulsion, Courtney uses the LorAnn brand
• 1 drop green food coloring
• 8 Mint Oreo cookies, crushed

For the Whipped Topping

• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla

METHOD

For the Mint Oreo Crust

1. Using a food processor or blender, pulse the cookies until you’ve created a fine crumb. (No need to remove the cream filling).
2. Combine the Mint Oreo crumbs and melted butter in a mixing bowl. Mix until the crumbs are “wet.”
3. Firmly press the Oreo mixture into an 8-inch or 9-inch pie pan, making sure to form the crust up the sides of the pan.
4. Set aside.

For the Ganache

5. Combine the chocolate chips and cream in a microwave safe bowl. Microwave in 20 to 30 second intervals until the chocolate chips melt and create a silky smooth consistency when you stir.
6. Allow the ganache to cool before spreading on top of the pie crust.

Refrigerate the crust with the ganache on it while you make the filling.

For the Mint Cookies and Cream Filling

7. In a chilled stainless steel bowl, beat the heavy whipping cream on high speed. While beating the cream, gradually sprinkle in the EZ Gel. Beat the cream until semi-stiff peaks form. Set aside.
8. In a separate mixing bowl, combine the cream cheese, powdered sugar, and mint extract. Mix until smooth.
9. Gently fold the whipped cream into the cream cheese mixture.
10. Fold in a small dollop of green food coloring, followed by the broken cookie pieces.

Evenly spread the filling on top of the pie crust.

For the Whipped Topping

11. Combine the heavy whipping cream, powdered sugar and vanilla in a stainless steel bowl. Beat until soft speaks form. 
Spread the whipped cream on top of the pie or use the Wilton 1M piping tip to pipe buttercream around the edges.
12. Refrigerate at least three hours before serving.

Can be made ahead of time and stored in the refrigerator overnight, covered.

Courtney is a cake fanatic who waved goodbye to box mixes in search of those melt-in-your-mouth flavors, fillings, and textures that make life sweeter. With a “you-can-do-it” attitude, she’s all about baking with love. Through loads of trial and error, Courtney learned cake baking basics, and how she’s on a mission to show others the ropes. When she’s not busy whipping up treats, you’ll find her soaking up the joys of motherhood with her two kids, hanging with her husband, or teaching her latest cake creations in her classes at Orson Gygi. Find more of Courtney’s recipes on Instagram, @cakebycourtney, or at cakebycourtney.com.