The story of how the dessert came to be is unique — it didn’t come by way of a cooking contest or random experimentationnor was it created by a marketing department somewhere.
Grasshopper pie history starts with a cocktail. According to the newspaper article published belowit all started in the late 1940swhen Lawrence Pugha chemist working for the Dutch liqueur distillery Bolswas looking for new ways to use crème de menthe. A survey had found that Americans loved chocolate and mint togetherso Pugh mixed green crème de menthe with dark crème de cacao. The flavor was a hitbut the deep brown color wasn’t. To fix thatthe company developed a clear version of crème de cacaoand just like thatthe Grasshopper cocktail was born.
Pugh’s wife saw potential beyond the glass. Since the drink was best served coldshe thought it could work as a frozen dessert. She thickened the cocktail with melted marshmallowspoured it into a chocolate crumb crustand froze it. The result was a pie that kept the signature flavor of the drink but with a creamymousse-like texture. It wasn’t long before the recipe started making its way through newspaperscookbooksand restaurant menus.
By the 1960sGrasshopper Pie had become a popular no-bake treatoften served at dinner parties and holiday gatherings. Its bright green color made it stand outand its combination of chocolate and mint was already a familiar favorite. The pie fit right in with the era’s fascination with frozen and make-ahead dessertswhich were prized for their convenience and showy presentation.
Though the original recipe included crème de menthe and crème de cacaomany later versions swapped out the liqueurs for mint extract to make it alcohol-free. Some recipes used whipped topping instead of heavy cream or added a layer of chocolate ganache for extra richness. No matter the variationthe pie kept its reputation as a lightrefreshing dessert with a nostalgic touch.
TodayGrasshopper Pie is still a favorite for those who love classic flavors and vintage recipes. Whether made with the original ingredients or a modern twistit’s a dessert that has stood the test of time. Its roots in mid-century America and its connection to a beloved cocktail make it a fun slice of food history that’s just as enjoyable now as it was decades ago.
Couple create Grasshopper Pie: A dessert with a kick
By Camille Glen – The Fort Worth Star-Telegram (Texas) July 281966
The Lawrence Pughs of LouisvilleKentuckyhave creative palates. Pugha native of Englandis a chemist. He likes his job so well that it is also his hobby. Mrs Pugh says that more often than not one corner of their kitchen is turned into a lab for blending flavors and mixing liqueurs.
In 1949Pugh concocted the Grasshopper Cocktail. “The American people seemed to be very fond of chocolate-covered mints,” says Pugh“so I blended the chocolate and mint liqueurs and found it delicious.” Because of the creme de menthethe drink was greenso it was dubbed the Grasshopper.
ALSO SEE: 100 years of the best old-fashioned mint julep recipes (1862-1962)
As the Grasshopper was most refreshing when served very coldit occurred to Mrs. Pugh to thicken the formula with marshmallowsput it in a chocolate crumb crust and freeze it.
Presto! “The Grasshopper” had been transformed into a pie. Good culinary news travels fast. A friend found the Grasshopper Pie in a West Coast magazine not long agoand the fastidious Homestead in Hot SpringsVirginiahas listed it on its dessert menu.
MORE: Delicious peppermint fudge with crushed candy canes is an extra festive Christmas treat
Get the classic how-to for this chocolate-mint dessert
Here you will find the Pughs’ recipe for the original Grasshopper Pie recipewhich they served frozen. We made a few modifications to allow for modern marshmallow sizesand filled out the instructions with a bit more detail.
For the puristshoweverbelow our recipe cardyou will find the original newspaper clipping of the recipeexactly as published.
Original Grasshopper Pie
Ingredients
- 1-1/2 cups chocolate wafer cookiescrushed fine
- 1/2 cup melted butter
- 1/2 cup milk
- 32 large marshmallows
- 1/4 cup green creme de menthe (2 ounces)
- 1/4 cup white creme de cacao (2 ounces)
- 1/2 pint heavy cream
- 1/8 cup shaved chocolate for garnish
Instructions
- Combine the crushed cookies and melted butterand press them into a pie plate. This makes the crust.
- Over low heatwarm the milkthen melt the marshmallows in itstirring constantly just until the marshmallows are melted.
- Cool the marshmallow mixturestirring occasionally.
- Gradually stir the creme de menthe and creme de cacao into the cooled marshmallow mixture.
- In a separate chilled bowlbeat the whipped cream until stiff peaks form.
- Fold the whipped cream into the marshmallow-liqueur mix. If you would like to add green food coloringdo that now.
- Spread the filling into the chilled pie shell. Sprinkle with shaved chocolate and freeze.
Notes
The original recipe published in 1966 called for 20 marshmallowshowevermarshmallows are smaller nowadays. We did some researchand estimated that 32 large modern marshmallows would be roughly equivalent.
Instead of freezing the pieyou can instead chill it by refrigerating it for at least 4 hours. Serve cold. Cover and store any leftovers in the refrigerator.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 505Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 67mgSodium: 306mgCarbohydrates: 55gFiber: 1gSugar: 37gProtein: 4g
Click Americana offers approximate nutrition information as a general reference onlyand we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipeand consult with a qualified healthcare professional if you have dietary concerns.
See the 60s original Grasshopper Pie
Here’s a clipping of the 1966 original Grasshopper Pie recipeexactly as published.
ALSO TRY: Quick creamy chocolate mint pie (1985)
One Response
For those who don’t want their socks knocked off by a pie:
OliveNation Creme de Menthe FlavorNon Alcoholic … Olive Nation’s Creme de Menthe extract has a wonderful mint flavor with hints of dark chocolate and vanilla. Use it in bakingbeverages and ice cream.
One recipe calls for Oreo Cookies another calls for FFV Chocolate Wafers. Famous Foods of Virginia Chocolate wafers are hard to find but they still out there….somewhere. Until thisI only had the Nestlé’s versions – 2 of them. Great picturebtw.