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
Scale
Crust
- 22 whole Oreo cookies (250g; not Double Stuf)
- 4 Tablespoons (56g) unsalted butter, melted
Mint Chocolate Ganache
- 1/2 cup (120g/ml) heavy cream
- 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
- 1/4 teaspoon peppermint extract
Filling
- 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 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 1/2 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 1/2 teaspoon (or 3/4 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
