Go Back Email Link
Closeup of mint pie with chocolate curls on top.

No Bake Grasshopper Chocolate Mint Icebox Pie

This refreshing no bake mint cream pie is made with gluten free and vegan ingredients and wrapped in an Oreo cookie pie crust.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 356kcal

Ingredients

For the Oreo Pie Crust

  • 21 Oreo Cookies regular or gluten free
  • 3 Tablespoon Vegan Butter melted, substitute with regular butter

For the Mint Pie Filling

  • 4 ounces Vegan Cream Cheese I used Miyokos Brand, substitute with block cream cheese
  • ¼ Cup Coconut Cream from a can, substitute with heavy cream
  • ½ Cup Powdered Sugar sifted
  • ¾ teaspoon Mint Extract
  • ½ teaspoon Vanilla
  • 3 drops Green Gel Food Coloring
  • 9 ounces Coconut Whipped Cream substitute with cool whip

Instructions

For the Oreo Pie Crust

  • Process the oreo cookies (cream included) in a food processor for about 1 minute until they resemble coarse sand.
  • Pour cookie crumbs into a large bowl and add the melted butter.
  • Stir together until all the crumbs are evenly moistened.
  • Spread the cookie crumb mixture into a standard pie dish. Use the flat bottom of a measuring cup to press the mixture down into an even layer.
  • Place in the freezer while you prepare the filling.

For the Mint Pie Filling

  • Add the vegan cream cheese and coconut cream to the bowl of an electric mixer. Beat on medium speed 2-3 minutes until smooth.
  • Add the powdered sugar, mint & vanilla extract and green food coloring to the cream cheese. Beat on low speed until the dry ingredients are incorporated, then turn the mixer to high speed and beat for 5 minutes. Scrape down the bowl.
  • Remove the bowl from your mixer and add the whipped cream. Gently fold it in with a spatula until the color is even.
  • Pour the pie filling into your prepared pie crust and freeze overnight.
  • Once pie is completely frozen, top with additional whipped cream, chocolate curls, or crushed oreo cookies.
  • Let pie stand at room temperature for 15 minutes before serving.

Notes

  • See substitutions above to make this recipe with dairy products if you're not dairy free.
  • To make this pie alcoholic, omit the coconut cream and mint extract from the filling.  Replace the coconut cream with ¼ cup of Creme de Menthe liquer.
Nutrition Facts
No Bake Grasshopper Chocolate Mint Icebox Pie
Amount per Serving
Calories
356
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
24
mg
8
%
Sodium
 
214
mg
9
%
Potassium
 
148
mg
4
%
Carbohydrates
 
36
g
12
%
Fiber
 
2
g
8
%
Sugar
 
23
g
26
%
Protein
 
4
g
8
%
Vitamin A
 
420
IU
8
%
Vitamin C
 
1
mg
1
%
Calcium
 
49
mg
5
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!