Mini Grasshopper Pies

Beautiful food photography: mini jars of grasshopper pies packed with peppermint flavour. Recipe made using Tetley Pure Peppermint tea.

Packed with pure peppermint flavour, these chocolate mint pies are a crowd pleaser.

Preparation time: 15 minutes
Cook time: 15 minutes
Total time: 5 hours
Serves: 6



  • 1 cup (250 mL) milk
  • 4 Pure Peppermint Tea tea bags
  • 1/2 cup (125 mL) granulated sugar
  • 3 tbsp (45 mL) cornstarch
  • Pinch of salt
  • 4 egg yolks
  • 1 tsp (5 mL) vanilla extract
  • 1/3 cup (75 mL) 35% whipping cream
  • Few drops green food colouring (optional) 


  • 3/4 cup (175 mL) chocolate cookie crumbs
  • 2 tbsp (30 mL) melted butter
  • 1/3 cup (75 mL) 35% whipping cream
  • 1 tbsp (15 mL) icing sugar
  • 1/3 cup (75 mL) chocolate sauce


  • 6 mint leaves



  1. Heat milk in a small saucepan set over medium low heat until small bubbles start forming around the sides of the pan. Ensure milk is hot throughout but not simmering.
  2. Add tea bags and remove from heat.
  3. Steep, covered, for 8 minutes.
  4. Carefully squeeze the tea bags to release as much liquid as possible. Discard.
  5. Whisk sugar with cornstarch and pinch of salt. Whisk into tea until smooth.
  6. Set over medium heat.
  7. Cook, stirring, until simmering and thick.
  8. Whisk egg yolks in a separate bowl. Whisk in half of the hot milk mixture in slow steady stream.
  9. Gradually whisk the egg mixture back into saucepan.
  10. Cook, over medium-low heat, stirring constantly for 5-8 minutes or until thickened.
  11. Stir in vanilla.
  12. Transfer to a bowl. Place plastic wrap directly on the surface.
  13. Refrigerate for 4 hours or until chilled completely.
  14. Whip cream until stiff peaks form.
  15. Fold into chilled milk mixture.
  16. Stir in a few drops of green food colour (optional).


  1. Toss cookie crumbs with melted butter until well coated.
  2. Whip cream to stiff peaks and sweeten with icing sugar. Set aside.
  3. Divide cookie crumb mixture evenly among six 4 oz (125 mL) canning jars. Pack down.
  4. Spoon 1/3 cup (75 mL) filling into each jar.
  5. Top with a dollop of whipped cream and a drizzle of chocolate sauce.
  6. Garnish with a mint leaf.


  • Jars with crumb base and filling can be made and stored, tightly covered, in the refrigerator for up to 2 days in advance.
  • If you don’t have canning jars, you can also use dessert cups or drinking glasses.


Per serving: 301 calories, 15 g fat, 48 mg cholesterol, 118 mg sodium, 38 g carbohydrates, 0.5 g fibre, 32 g sugar, 2.5 g protein.