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

Preheat the oven: Set your oven to 350°F (177°C) to get it ready for baking the crust.
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.
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.
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.
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.
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.
Assemble the pie: Spread the filling evenly into the cooled ganache-coated crust. Smooth the surface with an offset spatula.
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.
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.
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