Crème de Menthe Pie (Mint Chocolate) Recipe

ByElena Hart
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Introduction

This Crème de Menthe Pie combines the rich flavors of mint and chocolate in a creamy, dreamy dessert. With a crunchy Oreo crust and smooth mint-infused filling, it’s perfect for mint chocolate lovers looking to impress their guests or treat themselves at home.

A three-layer dessert pie is held by a woman's hands over a white marbled surface. The bottom layer is a dark crumbly chocolate crust, forming a thick border around the pie dish. The middle layer is a pale green creamy filling with small dark specks, covering the entire pie area inside the crust. The top layer is a wide ring of white whipped cream piped in large wavy swirls around the center. In the middle, there are dark chocolate curls and fresh green mint leaves arranged neatly. Nearby, there is a small bunch of fresh mint in a round bowl and a stack of white plates with three forks on top. Two clear glasses of water with bubbles rest beside the pie. A textured gray cloth is partly shown on the right side. 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 or 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. You should have about 2 cups of packed crumbs. Transfer crumbs to a large bowl and mix in the melted butter, breaking up any large chunks. Press the mixture firmly into the bottom and up the sides of an ungreased 9-inch pie dish to form a compact crust.
  3. Step 3: Bake the crust for 10 minutes. Set aside on a cooling rack to cool slightly while you prepare the filling.
  4. Step 4: Place chopped chocolate in a medium heatproof bowl. Heat 1/2 cup cream in a saucepan until it just begins to simmer, then pour over the chocolate. Let sit 2–3 minutes to soften, add peppermint extract, and stir gently until smooth. Pour the ganache into the baked crust and spread evenly on the bottom and up the sides. Refrigerate until firm and completely cool.
  5. Step 5: Whip the cold 1 cup heavy cream to stiff peaks using a mixer. Set aside.
  6. Step 6: Beat the softened cream cheese until smooth. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract, and beat until fully blended without lumps.
  7. Step 7: Gently fold the whipped cream into the cream cheese mixture, preserving as much air as possible. Fold in the chopped chocolate or mini chocolate chips.
  8. Step 8: Spread the filling evenly over the cooled crust. Smooth the top with an offset spatula.
  9. Step 9: Cover and refrigerate the pie for at least 6 hours, or up to 2 days, to allow it to fully set.
  10. Step 10: Before serving, garnish with whipped cream, fresh mint leaves, or chocolate curls if desired. Use a sharp knife, wiping clean between slices for neat servings.

Tips & Variations

  • Use a food processor for the smoothest Oreo crust crumbs. If you like a stronger mint flavor, increase the peppermint extract slightly.
  • For a lighter crust, try using chocolate wafer cookies instead of Oreos.
  • To make whipped cream topping, whip 1/2 cup heavy cream with 1 tablespoon sugar until soft peaks form.

Storage

Store the pie covered in the refrigerator for up to 5 days. You can also freeze it wrapped tightly for longer storage. Thaw in the refrigerator before serving. Reheat is not recommended as the texture is best enjoyed chilled.

How to Serve

A slice of layered pie on a white plate with a slightly scalloped edge. The bottom layer is thick and dark brown, looking smooth and dense like chocolate. Above it is a thick pale green layer with small dark chocolate pieces mixed in, showing a creamy texture. On top of the green layer, there is a swirl of white whipped cream with soft, fluffy texture. A small dark brown chocolate curl is placed at the front edge of the whipped cream, along with a fresh green mint leaf on top. At the base of the plate, there is a silver fork with some pie remnants on its tines. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mint instead of crème de menthe syrup?

Fresh mint can add flavor, but it won’t provide the same sweetness or intensity as crème de menthe syrup. For best results, use the syrup combined with peppermint extract.

Can I make this pie ahead of time?

Yes! The pie improves after several hours chilling and can be made a day or two in advance. Just ensure it’s well covered and kept refrigerated until serving.

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Crème de Menthe Pie (Mint Chocolate) Recipe

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★★★★★

4.4 from 142 reviews

This luscious Crème de Menthe Pie features a rich Oreo cookie crust layered with a smooth mint chocolate ganache and a creamy, mint-infused cheesecake filling studded with chopped chocolate. Finished with optional whipped cream and fresh mint, this no-bake pie is a refreshing twist on classic mint chocolate desserts that’s perfect for any occasion.

  • Author: Elena
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 6 hours 35 minutes
  • Yield: 8 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 the Crust: Using a food processor or blender, pulse the Oreos including the cream filling into fine crumbs, yielding about 2 cups or 250g. Transfer to a large bowl and thoroughly mix in the melted butter to create a moist, thick mixture. Press this 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.
  3. Make the Mint Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Immediately remove from heat and pour over the chocolate. Let sit for 2–3 minutes to soften the chocolate, then stir gently until smooth. Stir in peppermint extract. Pour the ganache over the cooled crust and spread evenly, coating the bottom and sides. Refrigerate to cool and set completely.
  4. Whip the Cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
  5. Prepare the Cream Cheese Mixture: In a mixer bowl, beat the softened cream cheese on medium speed until smooth and creamy, scraping the bowl as needed. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract and beat until fully combined and smooth, with no lumps.
  6. Combine Whipped Cream and Cream Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture with a silicone spatula, taking care not to deflate the whipped cream. Then fold in the chopped chocolate pieces.
  7. Assemble the Pie: Spread the filling evenly into the cooled ganache-coated crust. Smooth the top with an offset spatula for a neat finish.
  8. Chill the Pie: Cover the pie and refrigerate for at least 6 hours, up to 2 days, to allow the filling to fully set and flavors to meld.
  9. Garnish and Serve: Before serving, optionally garnish with homemade whipped cream, fresh mint leaves, and chocolate curls or shavings for an elegant presentation. Slice with a clean sharp knife, wiping between slices for neat cuts.
  10. Storage: Store any leftover pie covered in the refrigerator or freezer for up to 5 days.

Notes

  • Ensure the Oreo crust is firmly pressed to avoid crumbling during slicing.
  • The ganache must be fully cooled and set before adding the filling to prevent melting or mixing.
  • Use full-fat cream cheese for the best creamy texture and flavor.
  • For a stronger mint flavor, adjust the peppermint extract amount cautiously.
  • Refrigerate the pie adequately to achieve the perfect sliceable texture.
  • Cleaning the knife between cuts helps maintain clean, attractive slices.
  • Optional garnishes elevate both flavor and visual appeal but can be omitted if preferred.

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

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