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
Scale
Crust
- 22 whole Oreo cookies (250g; not Double Stuf)
- 4 Tablespoons (56g) unsalted butter, melted
Mint Chocolate Ganache
- 1/2 cup (120ml) heavy cream
- 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
- 1/4 teaspoon peppermint extract
Filling
- 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
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 1/2 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 (1/8 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
