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

Preheat oven: Set your oven to 350°F (177°C) to prepare for baking the pie crust.
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.
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.
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.
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.
Whip cream: Using a mixer, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
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.
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.
Fill crust: Spread the mint cream cheese filling evenly over the cooled ganache crust using an offset spatula to smooth the top.
Chill pie: Cover and refrigerate the pie for at least 6 hours, or up to 2 days, to allow it to set completely.
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.
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