There’s something truly indulgent about the refreshing combo of mint and chocolate, and that’s exactly what makes the Crème de Menthe Mint Chocolate Pie Recipe stand out. With its creamy filling and rich Oreo crust, this pie is like a dreamy, minty escape you won’t want to miss.
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 have to admit, this pie has quickly become a favorite go-to when I want something that feels fancy but is actually super straightforward to make. The blend of smooth mint cream with sharp chocolate feels like dessert magic every time.
- Deliciously layered textures: From the crunchy Oreo crust to the creamy filling and silky ganache, every bite offers a perfect balance of textures.
- Real mint flavor: The crème de menthe syrup combined with peppermint extract gives it a fresh, refreshing zing without being overpowering.
- Make-ahead magic: This pie gets better as it chills, making it ideal for prepping ahead for parties or special dinners.
- Impresses without stress: Looks like a dessert from a fancy bakery but with simple steps you can nail in your own kitchen.
Ingredients & Why They Work
Every ingredient in this Crème de Menthe Mint Chocolate Pie Recipe is chosen to create that iconic mint-chocolate harmony. Picking quality components and understanding their role helps you get results just like mine.
- Oreo cookies (not Double Stuf): They make the crust with the perfect chocolate base and help balance the mint’s brightness. Avoid mint-flavored Oreos—they get too greasy!
- Unsalted butter: Binds those cookie crumbs into a buttery crust that holds firm without overpowering the flavors.
- Heavy cream (two portions): One part for the ganache to add creaminess and shine, the other whipped into the filling for a light, airy texture.
- Bittersweet or semi-sweet chocolate: Key to that rich chocolate flavor, melts beautifully for the ganache and adds nice chunks inside the filling.
- Peppermint extract: Delivers a sharp, clear mint flavor that’s much more refreshing than plain mint extract.
- Crème de menthe syrup: This nonalcoholic syrup sweetens and enhances the mint flavor, giving the pie its signature taste.
- Cream cheese: Adds richness and body to the filling, balancing the sweetness and keeping the texture luscious.
- Confectioners’ sugar: Sweetens the filling smoothly and dissolves perfectly without grittiness.
- Optional toppings (whipped cream, fresh mint, chocolate curls): Personalize your presentation and add extra flair.
Make It Your Way
One of the best parts of this Crème de Menthe Mint Chocolate Pie Recipe is how easy it is to tweak according to your taste. I often play around with the chocolate intensity or add a little extra mint when I want something extra refreshing.
- Less sweet variation: Try cutting back the confectioners’ sugar by a couple of tablespoons if you prefer something less sugary—especially if you like your chocolate on the darker, bitter side.
- Extra chocolaty: I sometimes fold in mini chocolate chips on top of the filling to add some delightful crunch.
- Dairy-free substitute: You can swap the cream cheese for a plant-based cream cheese and use coconut cream whipped for the filling; just expect a slightly different texture but same great minty kick!
- Seasonal twist: Add a few drops of green gel food coloring to the filling for a festive look around St. Patrick’s Day or Christmas.
Step-by-Step: How I Make Crème de Menthe Mint Chocolate Pie Recipe
Step 1: Perfect Oreo Crust Prep
Start by pulsing those Oreos in a food processor until you have fine crumbs—don’t skip the cream filling inside the cookies; it adds moisture and helps the crust bind. Mix in melted butter so it’s evenly coated but still thick and wet. Press the crumbs firmly into your 9-inch pie dish, making sure it’s compact and up the sides evenly. Baking the crust for 10 minutes locks it in a way that keeps it from crumbling when you slice into your pie later.
Step 2: Silky Mint Chocolate Ganache
While the crust cools, heat the cream just until it’s simmering—don’t let it boil—and pour it over finely chopped bittersweet chocolate. Let it sit for a couple minutes so the chocolate softens, then gently stir in your peppermint extract. This step is crucial for that glossy, luscious ganache you spread into your crust to create a rich chocolate base with a hint of mint. Once spread smoothly, pop the pie in the fridge to cool completely before adding the filling.
Step 3: Light, Creamy Filling Magic
Whip the cold heavy cream until stiff peaks form, then set aside. Beat your softened cream cheese until smooth, making sure there are no lumps (use your spatula to scrape down the bowl sides). Add your confectioners’ sugar, crème de menthe syrup, and peppermint extract, whipping until combined. Now comes the gentle folding in of your whipped cream, which keeps things airy and light, and finally fold in chopped chocolates or mini chips for extra texture. Spread this filling evenly over your chilled crust and ganache.
Step 4: Chill and Serve
Cover the pie and let it chill in the refrigerator at least 6 hours—overnight is even better! The longer it sets, the more those flavors meld and the filling firms up perfectly. When ready, garnish with some fresh whipped cream, a few mint leaves, and chocolate curls if you want to impress guests or just treat yourself.
Top Tip
After making this pie a few times, I noticed a couple of things that really helped me nail the perfect texture and flavor every time. These tips will make your pie baking experience so much smoother and more rewarding.
- Don’t skip chilling the ganache: Allowing the ganache layer to cool completely before adding the filling prevents mixing and keeps a clean, distinct chocolate bottom layer.
- Softened cream cheese matters: Room temperature cream cheese blends effortlessly with the sugar and syrup, so don’t rush this step—lumps can spoil the velvety texture.
- Gentle folding technique: Fold the whipped cream slowly into the cream cheese mixture to keep that airy, fluffy mood for the filling.
- Use real peppermint extract, not mint: Mint extract can give a toothpaste taste, so stick with peppermint for the best authentic mint-chocolate flavor.
How to Serve Crème de Menthe Mint Chocolate Pie Recipe
Garnishes
I love topping this pie with a cloud of homemade whipped cream—anything store-bought just doesn’t compare. Fresh mint leaves add a pop of color and brightness, while chocolate curls or shavings add a touch of elegance and extra chocolate goodness.
Side Dishes
Pairing this pie with simple, light side dishes like fresh berries or a small scoop of vanilla ice cream balances the richness nicely and keeps your dessert plate exciting.
Creative Ways to Present
For special occasions, I like serving this pie with a drizzle of extra crème de menthe syrup around each slice on the plate. Adding edible gold leaf or a dusting of cocoa powder gives it that “wow” factor. You could even turn it into mini, individual parfaits layering crust, filling, and ganache for a fun twist.
Make Ahead and Storage
Storing Leftovers
I keep leftover pie covered tightly in the fridge, where it stays fresh for up to 5 days. Just make sure it’s wrapped well to avoid any fridge odors sneaking in—trust me, it’s too good to lose any minty freshness!
Freezing
This pie freezes beautifully, which is perfect if you want to prepare ahead for a gathering or save some for later. Wrap it tightly with plastic wrap and foil, freeze up to 3 months, and thaw overnight in the refrigerator. I like to slice it after thawing for clean pieces without crumbling.
Reheating
Since this is a chilled cream pie, reheating isn’t needed or recommended. Just let it thaw completely in the fridge before slicing and serving, and it’ll taste as fresh as the day you made it.
Frequently Asked Questions:
For the ganache, I recommend bittersweet or semi-sweet baking chocolate because it melts smoothly and adds the right amount of richness without too much sweetness. Using chocolate chips isn’t ideal because they often contain stabilizers that prevent a silky ganache. For the filling, you can add mini chocolate chips for texture, but for the ganache stick to good-quality bars.
No worries! If you can’t find crème de menthe syrup, you can substitute by increasing confectioners’ sugar to 1 cup and increasing peppermint extract to ½ teaspoon or more if you like an extra punch of mint. A drop of green gel food coloring can add that classic minty look. Just avoid using alcoholic crème de menthe liqueur as it hasn’t been tested in this recipe.
Yes, though results will be a bit different in texture and flavor. Use a dairy-free cream cheese substitute (like cashew-based), replace heavy cream with full-fat coconut cream whipped to stiff peaks, and use dairy-free chocolate. The mint flavor should still shine through wonderfully, but the texture will be less creamy and more like a mousse.
Clean slices are all about a sharp, clean knife and warming the blade between cuts. I wipe my knife clean with a warm, damp cloth after each slice to prevent the filling from sticking and pulling the pie apart. Placing the pie back in the fridge to firm up if the filling feels too soft also helps.
Final Thoughts
This Crème de Menthe Mint Chocolate Pie Recipe has become one of those desserts I turn to when I want to feel a bit fancy but without fuss—and it never disappoints. I hope you’ll give it a try and enjoy the way the mint and chocolate dance together in every luscious bite. Trust me, once you make this, it’ll be a crowd-pleaser you’ll want to share 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
- Diet: Vegetarian
Description
This Crème de Menthe Pie features a rich mint chocolate flavor with a crisp Oreo cookie crust, smooth mint chocolate ganache, and a creamy whipped filling infused with crème de menthe syrup. Perfectly chilled to set, this pie is an indulgent dessert that is refreshing and decadent.
Ingredients
Crust
- 22 whole Oreo cookies (250g; not Double Stuf)
- 4 Tablespoons (56g) unsalted butter, melted
Mint Chocolate Ganache
- ½ cup (120ml) heavy cream
- 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
- ¼ teaspoon peppermint extract
Filling
- 1 cup (240ml) heavy cream, cold
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- ¾ cup (90g) confectioners’ sugar
- 3 Tablespoons (45ml) crème de menthe syrup
- ¼ teaspoon peppermint extract
- 2 ounces (56g) bittersweet or semi-sweet chocolate, finely chopped or mini chocolate chips
Optional Topping
- 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 Crust: Using a food processor or blender, pulse 22 Oreos (including cream filling) into fine crumbs, about 2 cups (250g). Transfer crumbs to a bowl and stir in melted butter until combined. Press the mixture firmly into the bottom and up the sides of an ungreased 9-inch pie dish to form the crust. Bake in the oven for 10 minutes, then remove and place on a cooling rack to cool.
- Make Mint Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat cream in a saucepan over medium heat until it begins to simmer, then immediately pour over the chocolate. Let it sit for 2–3 minutes to soften the chocolate, then add peppermint extract. Stir gently until the ganache is smooth. Pour ganache over the cooled crust, spreading evenly across the bottom and slightly up the sides. Refrigerate to cool and set the ganache completely.
- Whip Heavy Cream: Using a hand or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
- Prepare Cream Cheese Mixture: Beat softened cream cheese on medium speed until smooth and creamy. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract and beat until fully combined with no lumps.
- Combine Filling: Gently fold whipped cream into the cream cheese mixture with a silicone spatula to maintain airiness. Then fold in chopped chocolate or mini chips until evenly distributed.
- Assemble Pie: Spread the filling evenly over the cooled ganache layer using an offset spatula. Smooth the top.
- Chill: Cover the pie and refrigerate for at least 6 hours, up to 2 days, to set properly.
- Garnish and Serve: Optionally garnish with whipped cream, fresh mint leaves, and chocolate curls. Use a clean sharp knife wiped between slices to cut neat pieces. Store leftovers refrigerated or frozen for up to 5 days.
Notes
- Make Ahead & Freezing: Pie can be made up to 2 days ahead. The crust and ganache layer can be prepared up to 3 days in advance, then topped with filling when ready. Fully assembled pie freezes well for up to 3 months; thaw overnight in refrigerator.
- Crème de Menthe Syrup: Use nonalcoholic crème de menthe syrup (e.g., Reese brand). If unavailable, increase confectioners’ sugar to 1 cup and peppermint extract to ½ teaspoon plus a drop of green gel food coloring as a substitute.
- Cookies: Use classic regular Oreos (not Double Stuf or mint-flavored); mint Oreos have too much peppermint oil and cause greasiness in crust.
- Chocolate for Ganache: Use bittersweet or semi-sweet baking chocolate bars instead of chocolate chips for smooth melting and texture.
- Peppermint Extract: Prefer peppermint extract rather than mint extract to avoid toothpaste-like flavor.
- For smooth crust pressing, use medium pressure and try to eliminate large crumb chunks before baking.
Nutrition
- Serving Size: 1 slice (⅛ of pie)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
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