After Dinner Mint Pie

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This recipe is titled “After Dinner Mint Pie” but could easily also be called Peppermint Cream Pie or even Grasshopper pie.

It features an Oreo cookie crumb crust and the pie filling is made with marshmallow creme, peppermint extract, and whipped cream.

Green food coloring can be used to make the pie appear green, but since we normally associate peppermint candies being red you could opt to instead add a few drops of red food coloring instead.

We found this recipe handwritten on a folded piece of notebook paper in our Vintage Maps Recipe box.

This recipe was on the back of the paper that contained the recipes for Citrus Pie and Arctic Mousse.

When Was This Recipe Invented?

We weren’t able to find the source for where or when this recipe was first created, but it is a safe assumption that it originated before the invention of Dream Whip in 1957 and Cool-Whip in 1966, because it calls for whipping cream, whipped.

Electric mixers were pretty commonplace in most homes by the 1950’s, but it is also possible to make whipped topping from cream with a hand crank mixer. This puts us in a time window of somewhere between 1908 {the invention of the cream-filled sandwich cookie} and 1957.

If you look at the variation for the recipe at the bottom of the page, it also mentions you can make it with creme de menthe – making it very likely this peppermint pie version was an adaptation on Grasshopper Pie, which was very popular in the 1950’s.

Prep Tips for Making After Dinner Mint Pie

There are two things this recipe calls for that require a few minutes of prep – the whipped topping and the cookie crumb crust.

Making the Cookie Crumb Crust

If you are wondering the best way to crush cookies, the easiest method is to put cookies broken into pieces in a Zip-Loc bag {do not seal!} and then place a dish towel over it. Press it a few times with a rolling pin and roll over it until you have cookies to your desired crumb size.

An easier method, if you have a food processor, it to fill the food processor half way with pieces of broken cookie and do this until you have 2 cups of crushed crumbs.

Making the Whipped Topping

While you can substitute ready made whipped topping to make this pie, it it actually really easy to make your own whipped topping.

To make your own whipped topping, all you need is heavy whipping cream, a bowl and a mixer. If you are not sure where to find the heavy cream, it is usually found in the dairy aisle at most grocery stores right next to things like buttermilk and half and half.

This recipe calls for 2 cups of whipping cream, which is equal to one pint of whipping cream. Heavy cream is usually sold by the pint, so one container is the perfect size!

You will want to make sure the cream is cold – so make sure it stays refrigerated right up until the moment you are ready to use it. You can also pop it into the freezer for 5-10 minutes to ensure it is really cold, but you don’t want it frozen.

Next, you’ll want to mix it at medium speed with your hand mixer for 1-2 minutes. You don’t want your cream to be over mixed.

You will know the cream is ready when it forms peaks when you lift your beaters or a spoon out of the bowl.

After Dinner Mint Pie

After Dinner Peppermint Cream Pie

This after dinner peppermint cream pie combines a chocolate cookie crumb crust with a marshmallow creme filling flavored with peppermint extract.
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Prep Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes
Course Pie Recipes
Cuisine American
Servings 8
Calories 571 kcal


To Make the Crust

  • 2 cups crushed cream filled chocolate sandwich cookies
  • ½ cup melted margarine or butter

To Make the Pie Filling

  • ¼ cup milk
  • 7 oz jar of marshmallow creme
  • 2-3 drops Peppermint Extract
  • 2-3 drops green or red food coloring
  • 2 cups whipping cream


  • Combine crumbs and margarine, reserve 1/2 cup of crumb mixture to use for topping. Press into 9 inch pie plate and chill.
  • In a mixing bowl, gradually add milk to marshmallow cream, mixing until well blended.
  • Add extract and food coloring if desired. Fold in whipped cream.
  • Pour filling into pie plate over crust and sprinkle on top remaining crumbs.
  • Freeze until firm {about 1-2 hours} and serve.


Variation: Substitute 1/4 cup milk with 1/4 cup creme de menthe and omit peppermint extract and food coloring.


Serving: 1gCalories: 571kcalCarbohydrates: 52gProtein: 4gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 99mgSodium: 265mgPotassium: 165mgFiber: 1gSugar: 34gVitamin A: 1242IUVitamin C: 1mgCalcium: 60mgIron: 5mg
Tried this recipe?Let us know how it was!

I hope you enjoy this recipe and of course if you make it we’d love to hear your thoughts in the comments section below!

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