Name: Crème de Menthe Mint Chocolate Pie Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 7 h
Cuisine: American
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; homemade whipped cream; fresh mint leaves; chocolate curls or shavings

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.

The dessert is a round pie with four visible layers. The bottom layer is a dark chocolate crust that holds the pie. Above it is a light green creamy filling with tiny dark specks evenly mixed inside. On top of the green layer, there is a thick ring of white whipped cream swirled smoothly around the edge. The center of the pie has chocolate curls piled neatly with two fresh green mint leaves placed on top. The pie is held by two woman's hands on the right and left sides, above a white marbled surface with a clear glass and a small bowl of fresh mint off to the side. The pie sits on a white plate with a dark rim. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a stack of unwrapped whole classic Oreo cookies with visible chocolate wafers and white cream filling, a small white ceramic bowl of melted golden butter, a small white bowl of heavy cream, a small white bowl filled with finely chopped dark bittersweet chocolate pieces, a whole block of creamy full-fat brick cream cheese, a small white bowl of powdered sugar dusted lightly and smooth on top, a small white bowl of translucent pale green crème de menthe syrup, a few fresh bright green mint leaves arranged neatly, and a cluster of delicate dark chocolate shavings scattered artistically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a slice of pie with three clear layers on a white scalloped edge plate. The bottom layer is a dark chocolate crust that looks crumbly. The middle layer is thick and light green with small bits of dark chocolate mixed inside, giving it a slightly rough texture. The top layer is white whipped cream dollops arranged closely together, and a fresh green mint leaf along with a dark chocolate curl decoration sits on top of the cream. The plate sits on a white marbled surface with some small cookie crumbs scattered around. In the background, a glass pie dish with the rest of the pie is partially visible, and a small bowl with green mint leaves sits here too. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use crème de menthe liqueur instead of syrup in this pie?

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.

What’s the best way to get clean slices of pie?

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.

Can I make this pie without a food processor?

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.

Any tips for preventing the crust from becoming soggy?

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.