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 (120ml) heavy cream; 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped; 1/4 teaspoon peppermint extract; 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; Homemade whipped cream; Fresh mint leaves; Chocolate curls or shavings

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.

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 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.

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 (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.

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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

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

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: 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:

Can I use other types of chocolate in this Crème de Menthe Mint Chocolate Pie Recipe?

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.

What if I can’t find crème de menthe syrup?

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.

Can I make this pie vegan or dairy-free?

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.

How do I get clean slices when serving this pie?

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!