Crème de Menthe Pie (Mint Chocolate) Recipe

ByRita Bennet
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Introduction

Crème de Menthe Pie is a delightful mint chocolate treat featuring a crunchy Oreo crust, a smooth chocolate ganache layer, and a creamy mint-infused filling. This no-bake pie is perfect for mint lovers looking for a refreshing and indulgent dessert.

A round pie with three visible layers is held by two woman's hands. The bottom layer is a dark, crumbly chocolate crust, thick and evenly pressed into a clear glass pie dish. Above the crust is a thick, pale green mint cream filling that is smooth with small dark specks mixed in. The top layer is a generous ring of white whipped cream, piped in a wavy pattern around the pie's edge. Inside the whipped cream ring, the center is decorated with several dark chocolate curls and a small sprig of fresh green mint leaves. The pie is placed on a white marbled surface, with two clear glasses of water and a small bowl of mint leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 22 whole Oreo cookies (250g; not Double Stuf)
  • 4 Tablespoons (56g) unsalted butter, melted
  • 1/2 cup (120g/ml) heavy cream
  • 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
  • 1/4 teaspoon peppermint extract
  • 1 cup (240g/ml) heavy cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 3 Tablespoons (45g/ml) crème de menthe syrup
  • 1/4 teaspoon peppermint extract
  • 2 ounces (56g) bittersweet or semi-sweet chocolate, finely chopped (or mini chocolate chips)
  • Optional for topping: homemade whipped cream, fresh mint leaves, chocolate curls/shavings

Instructions

  1. Step 1: Preheat the oven to 350°F (177°C).
  2. Step 2: In a food processor or blender, pulse the Oreos (including cream filling) into fine crumbs, about 2 cups (250g). Transfer to a large bowl and mix with the melted butter until combined. Break up any large chunks.
  3. Step 3: Press the crumb mixture firmly into the bottom and up the sides of an ungreased 9-inch pie dish to form a compact crust. Bake for 10 minutes, then set aside on a cooling rack to cool slightly.
  4. Step 4: Place chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream over medium heat until just simmering, then pour over chocolate. Let sit 2–3 minutes, add 1/4 teaspoon peppermint extract, and stir gently until smooth.
  5. Step 5: Pour the ganache into the baked crust, spreading it evenly across the bottom and slightly up the sides. Chill in the refrigerator until completely cool.
  6. Step 6: Whip 1 cup cold heavy cream with a mixer until stiff peaks form, about 4 minutes. Set aside.
  7. Step 7: Beat the cream cheese on medium speed until smooth. Add confectioners’ sugar, crème de menthe syrup, and 1/4 teaspoon peppermint extract. Beat until fully combined and smooth.
  8. Step 8: Gently fold the whipped cream into the cream cheese mixture until combined, being careful not to deflate the whipped cream. Fold in the chopped chocolate or mini chocolate chips.
  9. Step 9: Spread the filling evenly over the chilled crust using a spatula, smoothing the top.
  10. Step 10: Cover and refrigerate the pie for at least 6 hours or up to 2 days to allow it to set properly.
  11. Step 11: Before serving, optionally garnish with whipped cream, fresh mint leaves, and chocolate curls. Use a sharp knife wiped clean between cuts for neat slices.

Tips & Variations

  • Use a food processor for finely ground Oreo crumbs to ensure a firm crust that holds together well.
  • Adjust the amount of peppermint extract to taste, but be careful as it can be strong.
  • For a richer chocolate flavor, try using bittersweet chocolate for the ganache and filling.
  • Try mini chocolate chips instead of chopped chocolate for a smoother texture in the filling.
  • For a lighter version, substitute low-fat cream cheese and reduce the sugar slightly.

Storage

Store leftover pie covered in the refrigerator for up to 5 days. You can also freeze the pie for longer storage; thaw overnight in the refrigerator before serving. Reheat is not recommended as this is a chilled dessert.

How to Serve

A slice of layered dessert sits on a white plate with a scalloped edge, placed on a white marbled surface. The bottom layer is dark chocolate, smooth and firm, topped by a thick layer of light green mint cream filled with tiny dark chocolate bits. On top of this, there is a swirl of white whipped cream covering most of the slice. A dark chocolate curl decoration rests on the green mint layer near the front, and a fresh green mint leaf is placed on the whipped cream near the back. A fork with a bit of the dessert clinging to its tines rests on the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with other chocolate sandwich cookies or even graham crackers for a different flavor and texture, but be sure to adjust the amount of butter to achieve the right crust consistency.

Is it necessary to bake the crust?

Baking the Oreo crust helps it set firmly and enhances the flavor, but if you’re short on time, you can chill it in the refrigerator for an hour instead. The crust may be less crisp without baking.

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Crème de Menthe Pie (Mint Chocolate) Recipe

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★★★★★

4.9 from 138 reviews

A delightful Crème de Menthe Pie featuring a rich Oreo cookie crust, silky mint chocolate ganache, and a fluffy mint-infused cream cheese filling studded with chocolate. This chilled dessert combines refreshing mint and chocolate flavors for a perfect treat.

  • Author: Rita
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 8–10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Crust

  • 22 whole Oreo cookies (250g; not Double Stuf)
  • 4 Tablespoons (56g) unsalted butter, melted

Mint Chocolate Ganache

  • 1/2 cup (120ml) heavy cream
  • 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
  • 1/4 teaspoon peppermint extract

Filling

  • 1 cup (240ml) heavy cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 3 Tablespoons (45ml) crème de menthe syrup
  • 1/4 teaspoon peppermint extract
  • 2 ounces (56g) bittersweet or semi-sweet chocolate, finely chopped or mini chocolate chips

Optional Topping

  • Homemade whipped cream
  • Fresh mint leaves
  • Chocolate curls or shavings

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
  2. Prepare and Bake the Crust: Pulse the 22 Oreos in a food processor or blender until fine crumbs form, approximately 2 cups packed or 250g. Transfer the crumbs to a large bowl, add melted butter, and stir to combine thoroughly, breaking up any clumps. Press the mixture evenly into the bottom and up the sides of an ungreased 9-inch pie dish using medium pressure to create a compact crust. Bake for 10 minutes, then set on a cooling rack to cool slightly.
  3. Make the Mint Chocolate Ganache: Place the chopped chocolate in a medium heatproof bowl. Heat the heavy cream in a saucepan over medium heat just until it begins to simmer, then remove from heat. Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften. Add peppermint extract, then stir gently until smooth. Pour the ganache into the baked crust, spreading it evenly across the bottom and slightly up the sides. Chill the crust in the refrigerator until the ganache is completely cool.
  4. Whip the Cream: Using a hand or stand mixer with a whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
  5. Prepare the Cream Cheese Mixture: Beat the softened cream cheese on medium speed until smooth and creamy, scraping down the bowl as necessary. Add the confectioners’ sugar, crème de menthe syrup, and peppermint extract, and beat on medium-high until fully combined and smooth without lumps.
  6. Combine Whipped Cream and Cream Cheese Mixture: Fold the whipped cream gently into the cream cheese mixture with a silicone spatula, combining thoroughly while preserving the airiness of the whipped cream. Then fold in the chopped chocolate or mini chocolate chips.
  7. Assemble the Pie: Spread the filling evenly over the cooled ganache crust using an offset spatula to smooth the surface.
  8. Chill: Cover the pie and refrigerate for at least 6 hours or up to 2 days to allow the pie to set properly.
  9. Garnish and Serve: Optionally garnish with whipped cream, fresh mint leaves, and chocolate curls. Use a sharp knife, cleaned between cuts, to slice for serving.
  10. Storage: Store any leftovers covered in the refrigerator or freezer for up to 5 days.

Notes

  • Use regular Oreo cookies, not Double Stuf, for the best crust texture.
  • Ensure the ganache is completely cool before adding the cream cheese filling to prevent melting.
  • Whipping the cream to stiff peaks is crucial to maintain the light texture of the filling.
  • Folding the whipped cream gently will keep the filling airy and fluffy.
  • If desired, decorating with fresh mint and chocolate curls enhances presentation and flavor.
  • For neat slices, clean your knife between cuts.
  • The pie improves in flavor and texture with longer refrigeration.

Keywords: Crème de Menthe Pie, Mint Chocolate Pie, Oreo Crust Pie, Mint Ganache Pie, No-Bake Filling Pie

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