Crème de Menthe Pie (Mint Chocolate) Recipe

ByMariam Harutyunyan
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Introduction

Crème de Menthe Pie is a delightful mint chocolate dessert featuring a rich Oreo crust, silky mint-infused ganache, and a creamy filling studded with chocolate. This no-bake pie is perfect for mint lovers and makes a refreshing treat any time of year.

The image shows a round pie with three clear layers: the bottom is a dark chocolate crumb crust, the middle is a pale green creamy filling with small darker specks, and the top layer is a thick ring of white whipped cream piped in large swirls around the edge. In the center of the pie are a few chocolate curls and two small fresh green mint leaves. The pie is held by a woman's hands and placed on a white marbled surface. Nearby are two clear glasses of water, a small bowl of fresh mint leaves, and a stack of white plates with utensils on top. A brown textured cloth is partly visible near the pie. 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 the cream filling) into fine crumbs, about 2 cups or 250g total. Transfer crumbs to a large bowl, add melted butter, and stir to combine. 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 slightly cool.
  4. Step 4: Place chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a saucepan until simmering, then pour over the chocolate. Let sit 2–3 minutes, add peppermint extract, and stir gently until smooth.
  5. Step 5: Pour the ganache into the baked Oreo crust, spreading it evenly across the bottom and up the sides. Chill in the refrigerator until completely cool before filling.
  6. Step 6: Whip 1 cup cold heavy cream with a mixer on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
  7. Step 7: Beat softened cream cheese with a mixer on medium speed until smooth. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract; beat on medium-high until fully combined and smooth.
  8. Step 8: Gently fold the whipped cream into the cream cheese mixture using a spatula, preserving the airiness. Then, fold in chopped chocolate or mini chips.
  9. Step 9: Spread the filling evenly over the chilled crust and ganache. Smooth the top with an offset spatula.
  10. Step 10: Cover and refrigerate the pie for at least 6 hours or up to 2 days to allow it to set firmly.
  11. Step 11: Before serving, optionally garnish with whipped cream, fresh mint leaves, and chocolate curls. For clean slices, wipe the knife between each cut.
  12. Step 12: Store leftover pie covered in the refrigerator or freezer for up to 5 days.

Tips & Variations

  • Use high-quality bittersweet chocolate for a richer ganache flavor.
  • Allow the ganache to cool completely before adding the filling to prevent melting.
  • For extra texture, add chopped peppermint candies or crushed Oreos into the filling.
  • Substitute crème de menthe syrup with peppermint extract only, but reduce the amount to avoid overpowering mint flavor.

Storage

Store the pie covered in the refrigerator for up to 5 days. For longer storage, wrap well and freeze for up to 1 month. Thaw in the fridge before serving. Keep refrigerated after thawing and note that the texture may slightly change but remain delicious. Reheat is not necessary as this is a chilled dessert.

How to Serve

A slice of pie with three visible layers sits on a white plate with a decorative edge on a white marbled surface. The bottom layer is thick and dark brown, smooth and firm, resembling chocolate. The middle layer is pale green with tiny dark specks, creamy and soft, likely mint flavored with chocolate bits. The top layer is a swirl of white whipped cream with soft peaks, decorated with a small dark brown chocolate curl and a fresh green mint leaf. There is a silver fork with some of the green creamy layer on its tines resting on the plate in the front right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought Oreo crust instead of making my own?

Yes, a pre-made Oreo crust can save time, but making your own ensures a fresh, buttery flavor and perfect thickness for this pie.

Is it necessary to bake the Oreo crust?

Baking the crust helps it set firmly and enhances its flavor and texture, creating a sturdy base that holds the filling better.

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Crème de Menthe Pie (Mint Chocolate) Recipe

★★★★★

4.9 from 140 reviews
  • Author: Mariam
  • Total Time: 6 hours 30 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Crème de Menthe Pie is a luscious mint chocolate dessert featuring a crunchy Oreo cookie crust, a rich mint-infused chocolate ganache layer, and a creamy, fluffy mint cream cheese filling studded with chocolate pieces. Perfectly chilled, this pie is a refreshing and indulgent treat ideal for mint and chocolate lovers.

Ingredients

Scale

Crust

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

Mint Chocolate Ganache

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

Filling

  • 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 Toppings

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

Instructions

  1. Preheat oven: Set your oven to 350°F (177°C) to prepare for baking the pie crust.
  2. Prepare crust: In a food processor or blender, pulse the whole Oreo cookies (including filling) until fine crumbs form, about 2 cups packed. Combine with melted butter until thick and moist. Press this mixture firmly into the bottom and sides of an ungreased 9-inch pie dish, making a compact crust.
  3. Bake crust: Bake the Oreo crust in the preheated oven for 10 minutes. Remove and set on a cooling rack to cool slightly while preparing the ganache.
  4. Make mint chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a saucepan over medium heat until it just begins to simmer, then pour over the chocolate. Let sit 2–3 minutes to soften the chocolate, add peppermint extract, and stir gently until smooth.
  5. Assemble ganache layer: Pour the ganache into the baked Oreo crust, spreading it evenly across the bottom and slightly up the sides. Chill the pie in the refrigerator on a cooling rack until the ganache is completely cool and set.
  6. Whip cream: Using a mixer, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
  7. Prepare cream cheese mixture: Beat the softened cream cheese until smooth and creamy. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract, and beat until fully combined, ensuring no lumps remain.
  8. Combine fillings: Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the whipped cream. Then fold in the chopped chocolate pieces.
  9. Fill crust: Spread the mint cream cheese filling evenly over the cooled ganache crust using an offset spatula to smooth the top.
  10. Chill pie: Cover and refrigerate the pie for at least 6 hours, or up to 2 days, to allow it to set completely.
  11. Garnish and serve: Optionally top with whipped cream, fresh mint leaves, and chocolate curls. Use a clean, sharp knife (wiping between slices) to cut neat pieces for serving.
  12. Storage: Store leftover pie covered in the refrigerator or freezer for up to 5 days.

Notes

  • Use regular Oreos, not Double Stuf, for the best crust texture and flavor.
  • Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
  • Do not skip chilling the ganache before filling, as it helps the pie set properly.
  • Gently fold whipped cream into the cream cheese mixture to maintain a light, airy texture.
  • Longer refrigeration results in a firmer and better-set pie.
  • Wipe the knife clean between slices for cleaner cuts and better presentation.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mint chocolate pie, crème de menthe pie, Oreo crust pie, no-bake pie filling, chocolate ganache pie, mint dessert

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