There’s something undeniably refreshing about the way mint and chocolate come together, and that’s exactly why the Crème de Menthe Mint Chocolate Pie Recipe has become one of my absolute favorites to make. The creamy texture combined with the subtle kick of crème de menthe syrup creates a dreamy dessert you won’t soon forget.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Crème de Menthe Mint Chocolate Pie Recipe
- Top Tip
- How to Serve Crème de Menthe Mint Chocolate Pie Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Crème de Menthe Mint Chocolate Pie Recipe
Why You'll Love This Recipe
I’ve made this pie countless times for gatherings or just to treat myself, and every single time it’s the star of the show. It’s rich, minty, and chocolatey without ever feeling heavy—plus, it’s surprisingly easy to pull together, even if you’re not a pro baker.
- Deliciously Layered: From the crisp Oreo crust to the silky mint chocolate ganache and airy filling, each bite is a perfect balance of textures and flavors.
- Refreshingly Minty: The crème de menthe syrup adds a lovely, gentle mint flavor that's not overpowering but incredibly satisfying.
- Great Make-Ahead Dessert: You can prepare most of it in advance, which makes party day so much less stressful.
- Customizable: There’s room to play with the chocolate type, peppermint intensity, or toppings to make it exactly your style.
Ingredients & Why They Work
When you break down the Crème de Menthe Mint Chocolate Pie Recipe, you’ll find ingredients that each play a crucial role in creating its signature flavor and texture. Plus, I always recommend using quality chocolate and fresh cream to elevate this simple pie into something a bit extraordinary.
- Oreo cookies: The base for the crust gives a sturdy structure while adding chocolatey crunch and a hint of sweetness from the classic cookie filling.
- Unsalted butter: Melts into those cookie crumbs, binding the crust together perfectly without overpowering the flavor.
- Heavy cream: Used both in the ganache and the filling to create luxurious creaminess and ensure the pie is rich yet light.
- Bittersweet or semi-sweet chocolate: Makes the ganache layer smooth and balances the mint with richness—you want finely chopped chocolate for easy melting.
- Peppermint extract: Sharp and clean mint flavor that complements the crème de menthe syrup without turning too sweet or artificial.
- Crème de menthe syrup: The star that infuses the filling with that unmistakable mint profile in a sweet, approachable way.
- Cream cheese: Adds body and stability to the filling while maintaining softness and tanginess, which pairs beautifully with chocolate and mint.
- Confectioners’ sugar: Sweetens the filling gently and ensures a smooth texture when combined with cream cheese.
- Chopped chocolate or mini chips: Gives delightful texture inside the filling—tiny chocolate pockets that make every bite interesting.
Make It Your Way
This pie is pretty forgiving, which makes it a favorite of mine for experimenting. Over the years, I've tweaked everything from the garnish to the depth of mint flavor, and you can totally do the same to make it your own.
- Mint Level Adjustment: On days when I crave a stronger mint punch, I’ll bump the peppermint extract up slightly or add an extra tablespoon of crème de menthe syrup. Just be careful not to overdo it—too much can turn the dessert medicinal.
- Dairy-Free Version: For friends who can’t enjoy dairy, I’ve tried swapping heavy cream with coconut cream and using dairy-free cream cheese alternatives; the texture shifts a bit but the mint-chocolate harmony still shines.
- Chocolate Variations: Dark chocolate lovers can opt for a higher cocoa content to deepen the ganache flavor, while milk chocolate yields a sweeter, softer pie.
- Add Nuts or Crunch: Occasionally, I toss in some finely chopped toasted almonds or peppermint bark pieces into the filling for an extra crunch surprise.
Step-by-Step: How I Make Crème de Menthe Mint Chocolate Pie Recipe
Step 1: Crafting the Oreo Crust
Start by pulsing 22 Oreo cookies in a food processor until you have fine crumbs—don’t skip including the cream filling as it helps bind the crust. Mix in melted unsalted butter until the crumbs feel wet and stick together when pressed. Press this mixture firmly into your 9-inch pie dish, pushing some crumbs about an inch up the sides. Bake it at 350°F (177°C) for 10 minutes, then let it cool. Pro tip: pressing firmly and evenly means your crust won’t crumble when you cut slices later.
Step 2: Making the Mint Chocolate Ganache
While the crust cools, place finely chopped bittersweet chocolate in a heatproof bowl. Warm your cream until it just simmers, then pour it over the chocolate and let it sit for a couple minutes to soften. Stir gently until silky smooth, then stir in peppermint extract. Pour this ganache evenly into your cooled Oreo crust, swirling it slightly up the sides. This layer seals the crust, preventing sogginess—a little trick I always swear by.
Step 3: Whipping Up the Creamy Filling
Whip your cold heavy cream until stiff peaks form—this gives your filling a lovely lightness. In a separate bowl, beat softened cream cheese with confectioners’ sugar, crème de menthe syrup, and peppermint extract until smooth and fully combined. Then gently fold in the whipped cream to keep that airy texture intact. Don’t forget to fold in the chopped chocolate pieces last for little bursts of chocolate surprise throughout the filling.
Step 4: Assembly and Chill
Spoon the filling over your mint chocolate ganache crust, smoothing the surface with an offset spatula. Cover the pie and refrigerate it for at least 6 hours, but ideally overnight. This step is key—the longer chilling lets the flavors meld and the pie set perfectly so you get clean, beautiful slices and that melt-in-the-mouth experience.
Top Tip
I’ve learned a few tricks after many attempts that really help this pie shine—especially if you want perfect texture and flavor balance.
- Use Regular Oreos, Not Mint: I tried mint-flavored Oreos once, but they made the crust greasy and too minty. Stick with classic Oreos (not Double Stuf) for that sturdy, balanced base.
- Don't Skip the Ganache Layer: This chocolate mint ganache seals the crust and prevents sogginess, which means your pie holds up better and slices nicely.
- Whip the Cream Properly: Make sure your heavy cream is cold and beat it to stiff peaks so your filling has the perfect light yet firm texture.
- Peppermint Extract Over Mint Extract: I learned this the hard way—mint extract tastes like toothpaste here. Peppermint extract provides a cleaner, fresher mint flavor that works beautifully.
How to Serve Crème de Menthe Mint Chocolate Pie Recipe
Garnishes
I love to top this pie with a swirl of homemade whipped cream and scatter fresh mint leaves for a pop of color and extra freshness. Chocolate curls or shavings sprinkled over the top add a lovely texture and just make the pie feel even more special—perfect for entertaining or a cozy treat at home.
Side Dishes
This pie is rich, so I often serve it with lighter side items like fresh berries or a simple fruit salad. A scoop of vanilla ice cream also pairs beautifully for an indulgent combo, balancing the mint and chocolate with cold creaminess.
Creative Ways to Present
For special occasions, I’ve layered mini versions of this pie in clear glass jars—look at those layers of crust, ganache, and creamy filling! Another fun way to present it is in individual tartlet pans, which gives guests their own perfect portion and looks delightfully elegant.
Make Ahead and Storage
Storing Leftovers
Leftover pie? No problem. I always keep mine tightly covered in the fridge; it holds up wonderfully for up to 5 days. Just keep it chilled and don’t forget to cover it well to avoid picking up any fridge odors.
Freezing
If you need to prep ahead way in advance, this pie freezes like a dream. Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. When ready, just thaw it overnight in the fridge for a perfectly fresh slice.
Reheating
This pie is best served chilled, so no reheating needed. If it feels too firm after refrigeration or freezing, just let it sit at room temperature for 10 to 15 minutes before slicing and serving to soften slightly.
Frequently Asked Questions:
This recipe calls for nonalcoholic crème de menthe syrup to sweeten and flavor the filling without adding alcohol. Using liqueur might change the texture and taste, and could make the filling too runny. If you want to experiment, reduce any additional liquid and keep an eye on the consistency.
Use a sharp, clean knife, wiped between each cut to prevent sticking. Also, ensure your pie is fully chilled—overnight refrigeration is ideal. This helps the filling and ganache firm up for neat, beautiful slices.
Yes! You can crush the Oreo cookies by placing them in a sealed plastic bag and using a rolling pin or the bottom of a heavy pan to crush them finely. It takes more elbow grease but works just as well.
The mint chocolate ganache layer serves as a protective barrier, sealing the crust from moisture in the filling. Make sure to spread the ganache evenly and let it cool and set before adding the filling to keep your crust crisp and delicious.
Final Thoughts
This Crème de Menthe Mint Chocolate Pie Recipe has earned a cozy spot in my dessert rotation because it’s simply that good—and that simple to make. It hits the magical trifecta of mint, chocolate, and creamy indulgence without being overly complicated. So whether you’re baking for a crowd, impressing a date, or just craving a special treat, this pie will deliver each time. Trust me, once you give it a try, it’ll become a go-to you’ll turn to again and again.
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Crème de Menthe Mint Chocolate Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 7 hours
- Yield: 1 9-inch pie
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Crème de Menthe Pie features a rich Oreo cookie crust layered with a smooth mint chocolate ganache and a creamy, mint-infused filling studded with chocolate pieces. It is a make-ahead dessert perfect for mint lovers, chilled to perfection and garnished with whipped cream, fresh mint leaves, and chocolate curls.
Ingredients
Crust
- 22 whole Oreo cookies (250g; not Double Stuf)
- 4 Tablespoons (56g) unsalted butter, melted
Mint Chocolate Ganache
- ½ cup (120g/ml) heavy cream
- 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
- ¼ teaspoon peppermint extract
Filling
- 1 cup (240g/ml) heavy cream, cold
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- ¾ cup (90g) confectioners’ sugar
- 3 Tablespoons (45g/ml) crème de menthe syrup
- ¼ 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: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
- Prepare the Crust: In a food processor or blender, pulse 22 Oreos (including cream) until fine crumbs form, about 2 cups or 250g. Transfer crumbs to a large bowl and mix in the melted butter until thick and well combined. Press this mixture evenly into an ungreased 9-inch pie dish, forming a compact crust up the sides. Bake for 10 minutes then transfer to a cooling rack to cool slightly.
- Make Mint Chocolate Ganache: Place chopped chocolate in a medium heatproof bowl. Heat ½ cup heavy cream in a saucepan over medium heat until it just begins to simmer. Immediately pour hot cream over chocolate and let sit for 2–3 minutes to soften. Add peppermint extract and gently stir until the ganache is smooth. Pour ganache into the baked crust and spread evenly to coat the bottom and sides. Refrigerate on a cooling rack until completely cool.
- Whip Heavy Cream: Using a mixer with a whisk attachment, whip 1 cup cold heavy cream on medium-high until stiff peaks form, about 4 minutes. Set aside.
- Prepare Filling Base: With a mixer on medium speed, beat the softened cream cheese until smooth and creamy. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract and beat on medium-high until fully combined with no lumps.
- Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a silicone spatula to preserve airiness, making several folding turns until combined.
- Add Chocolate Pieces: Fold in the chopped or mini chocolate chips into the filling mixture.
- Assemble Pie: Spread the filling evenly into the cooled crust with ganache using an offset spatula. Smooth the top carefully.
- Chill Pie: Cover the pie and refrigerate for at least 6 hours and up to 2 days to allow the filling to set fully and flavors to meld.
- Add Garnishes and Serve: Before serving, garnish with whipped cream, fresh mint leaves, and chocolate curls if desired. Use a clean, sharp knife to cut neat slices, wiping the knife between each cut. Store leftovers covered in the refrigerator or freezer for up to 5 days.
Notes
- This pie can be made ahead; prepare crust and ganache up to 3 days in advance and keep refrigerated before adding filling.
- Freeze the fully assembled pie for up to 3 months; thaw overnight in the refrigerator before serving.
- Use classic regular Oreos (not Double Stuf or mint-flavored) for the best crust texture and avoiding excessive greasiness.
- If crème de menthe syrup is unavailable, increase confectioners’ sugar to 1 cup and peppermint extract to ½ teaspoon (or ¾ teaspoon for stronger mint), optionally add green food coloring for color.
- Avoid using chocolate chips for ganache; use bittersweet or semi-sweet chocolate bars for smooth melting.
- Use peppermint extract, not mint extract, for best flavor as mint extract may impart a toothpaste-like taste.
- For neat slices, wipe your knife clean between cuts.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
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