Crème de Menthe Pie (Mint Chocolate) Recipe

ByIsabella Vance
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Introduction

Crème de Menthe Pie is a refreshing mint chocolate dessert that combines a crunchy Oreo crust with a smooth, creamy filling. Perfect for mint lovers, this pie offers a delightful balance of rich chocolate and cool peppermint flavors.

A round pie with three clear layers is held by two woman's hands over a white marbled surface. The bottom layer is a dark crumbly crust forming the pie’s border. The middle layer is a smooth pale green cream filling that covers the entire pie. On top of this, there is a large swirl ring of white whipped cream in the center, around dark brown chocolate curls and fresh green mint leaves placed in the very middle. The pie is in a clear pie dish. Nearby, there is a white plate with three forks and two clear green-tinted drinking glasses. A small bowl with fresh mint leaves and a brown cloth napkin are seen in the corners. 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 22 Oreos (including the cream filling) into fine crumbs. You should have about 2 cups (packed) or 250g of crumbs. Pour crumbs into a large bowl.
  3. Step 3: Add the melted butter to the crumbs and stir to combine. Break up any large chunks. Press the mixture firmly into an ungreased 9-inch pie dish, covering the bottom and sides to form a crust.
  4. Step 4: Bake the crust for 10 minutes. Set aside on a cooling rack to cool slightly while you prepare the filling.
  5. Step 5: 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. Remove from heat and pour over the chocolate. Let sit for 2–3 minutes.
  6. Step 6: Add 1/4 teaspoon peppermint extract to the chocolate and cream mixture. Stir gently until smooth. Pour the ganache into the baked crust, spreading it across the bottom and slightly up the sides. Refrigerate to cool completely.
  7. Step 7: Using a mixer, whip the cold 1 cup heavy cream to stiff peaks. Set aside.
  8. Step 8: Beat the softened cream cheese until smooth. Add confectioners’ sugar, 3 tablespoons crème de menthe syrup, and 1/4 teaspoon peppermint extract. Mix until combined and smooth, with no lumps.
  9. Step 9: Fold the whipped cream gently into the cream cheese mixture, preserving the airiness. Then fold in the chopped chocolate or mini chocolate chips.
  10. Step 10: Spread the filling over the cooled crust and smooth the top.
  11. Step 11: Cover and refrigerate the pie for at least 6 hours, or up to 2 days, to allow it to set.
  12. Step 12: Before serving, garnish with whipped cream, fresh mint leaves, and chocolate curls if desired. Use a sharp knife wiped clean between slices for neat servings.

Tips & Variations

  • Use high-quality bittersweet chocolate for a richer flavor and better texture in the ganache and filling.
  • If you don’t have crème de menthe syrup, add a little extra peppermint extract but reduce it to avoid overpowering the pie.
  • For a gluten-free option, use gluten-free sandwich cookies instead of Oreos.
  • Allow the pie to chill overnight for the best texture and flavor development.

Storage

Store the pie covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month. To serve after freezing, thaw in the refrigerator overnight. Reheat is not recommended for this pie.

How to Serve

A slice of layered pie rests on a white plate with curved edges placed on a white marbled surface. The bottom layer is a dark brown, dense-looking crust. Above it sits a thick, smooth dark chocolate filling. The next layer is a light green mint cream with small chocolate bits scattered inside, giving it a speckled texture. On top lies a generous swirl of white whipped cream, softly textured and fluffy, decorated with a small sprig of fresh green mint leaves. A single dark chocolate curl is placed on the whipped cream near the front of the slice. A fork with bits of the pie clinging to its prongs lies partially on the plate beside the pie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other mint liqueurs instead of crème de menthe syrup?

Yes, but adjust the quantity carefully to avoid thinning the filling. Syrup provides flavor without adding extra liquid.

Is it necessary to bake the Oreo crust?

Baking the crust helps it set firmly and reduces sogginess, especially under the ganache layer, resulting in a better texture overall.

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Crème de Menthe Pie (Mint Chocolate) Recipe

★★★★★

4.8 from 65 reviews
  • Author: Isabella
  • Total Time: 6 hours 30 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This decadent Crème de Menthe Pie combines a crunchy Oreo cookie crust with a luscious mint chocolate ganache and a creamy mint-infused filling. The pie is topped with chopped bittersweet chocolate for added texture and flavor, creating a refreshing and indulgent dessert perfect for mint and chocolate lovers alike.

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 Toppings

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

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C) to get it ready for baking the crust.
  2. Bake the crust: In a food processor or blender, pulse 22 Oreos until finely crumbed, yielding about 2 cups or 250g. Transfer to a large bowl, add melted butter, and mix thoroughly to form a moist mixture. Press this mixture firmly into an ungreased 9-inch pie dish, making sure to cover the bottom and sides evenly. Bake for 10 minutes, then place on a cooling rack.
  3. Prepare the mint chocolate ganache: Put the chopped 4 ounces of bittersweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream on the stove until it begins to simmer, then pour over the chocolate. Let sit for 2-3 minutes to soften, then stir gently until smooth. Add 1/4 teaspoon peppermint extract and mix. Pour this ganache over the baked crust, spreading evenly along the bottom and slightly up the sides. Refrigerate the crust to cool completely.
  4. Whip the cream: Using a hand or stand mixer with a whisk attachment, whip 1 cup of cold heavy cream on medium-high speed until stiff peaks form (about 4 minutes). Set aside.
  5. Make the filling base: Beat the softened cream cheese with a mixer on medium speed until smooth and creamy, scraping down the bowl as needed. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract, and beat on medium-high speed until fully incorporated and lump-free.
  6. Combine filling components: Gently fold the whipped cream into the cream cheese mixture with a silicone spatula, taking care not to deflate the airiness. Then fold in the 2 ounces of chopped bittersweet chocolate or mini chips until just combined.
  7. Assemble the pie: Spread the filling evenly into the cooled ganache-coated crust. Smooth the surface with an offset spatula.
  8. Chill the pie: Cover and refrigerate the pie for at least 6 hours or up to 2 days to allow it to set and develop flavor.
  9. Garnish and serve: Optionally, decorate the pie with whipped cream, fresh mint leaves, and chocolate curls. Use a clean, sharp knife wiped between cuts to slice the pie neatly.
  10. Store leftovers: Cover and keep any pie leftovers refrigerated or frozen for up to 5 days.

Notes

  • Use regular Oreos, not Double Stuf, for the crust to maintain the right texture and avoid excess creaminess.
  • Make sure the crust and ganache are completely cooled before adding the filling to prevent melting or separation.
  • Whip the cream to stiff peaks for the best airy texture in the filling.
  • Folding the whipped cream in gently preserves its lightness and volume.
  • Crème de menthe syrup can vary in sweetness; adjust confectioners’ sugar if necessary to balance flavors.
  • For best results, refrigerate the pie overnight if possible.
  • Optional toppings add visual appeal and extra texture but are not required.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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