Picture a cool, creamy swirl of mint and chocolate melting on your tongue. This crème de menthe pie delivers that moment in every bite. It’s a nearly no-bake dessert, perfect for busy parents and baking beginners alike, with a crisp Oreo crust, a light mousse-like filling, and a glossy mint-chocolate ganache. Tastes elevated, yet feels approachable—like mint chocolate chip ice cream you can bake into a pie.
Table of Contents
Why You’ll Love This Crème de Menthe Pie
- Nearly no-bake crust for quick prep.
- Light, mousse-like filling that stays airy and smooth.
- Rich mint-chocolate ganache layer for wow-factor.
- Make-ahead friendly for gatherings and weeknight dinners.
- Naturally egg-free and easy to adapt for gluten-free.
Ingredients
For the Oreo Crust
- 22 whole Oreo cookies (250 g; not Double Stuf)
- 4 Tablespoons unsalted butter, melted
For the Mint Chocolate Ganache
- 1/2 cup heavy cream
- 4 ounces bittersweet or semi-sweet chocolate, finely chopped
- 1/4 teaspoon peppermint extract
For the Crème de Menthe Filling
- 1 cup heavy cream, cold
- 8 ounces full-fat brick cream cheese, softened
- 3/4 cup confectioners’ sugar
- 3 Tablespoons crème de menthe syrup
- 1/4 teaspoon peppermint extract
- 2 ounces chopped bittersweet or semi-sweet chocolate (or mini chips)
Optional for Topping
- Homemade whipped cream
- Fresh mint leaves
- Chocolate curls or shavings
Notes & Substitutions
- Use classic Oreos, not mint-flavored.
Many recipes for non-alcoholic crème de menthe syrup highlight its versatility in baking and beverages, offering a distinct mint flavor.
- Crème de menthe syrup is non-alcoholic.
- Syrup substitute: increase confectioners’ sugar and peppermint extract.
- Avoid mint extract; use peppermint.
- Use baking chocolate bars for ganache.
- Cream cheese stabilizes, not flavors.
Instructions
- Preheat oven to 350°F (177°C).
- Pulse 22 Oreos into a fine crumb; you should have about 2 cups packed (250 g).
- Mix crumbs with melted butter until evenly moistened.
- Press crust into a 9-inch pie dish, up the sides, and compact firmly.
- Bake crust 10 minutes; cool completely on a rack.
- For ganache, place chopped chocolate in a medium bowl.
- Heat cream in a saucepan over medium until just simmering; pour over chocolate.
- Let stand 2–3 minutes, then stir until smooth; stir in peppermint extract.
- Pour ganache into cooled crust, spreading to cover bottom and a bit up the sides.
- Return crust to the fridge to chill until ganache sets.
- In a cold bowl, whip heavy cream to stiff peaks.
- Beat cream cheese on medium until smooth and creamy.
- Add confectioners’ sugar, crème de menthe syrup, and peppermint extract; beat until combined.
- Fold whipped cream into cream cheese mixture until smooth.
- Fold in chopped chocolate.
- Spread filling over the set ganache; smooth with an offset spatula.
- Cover and refrigerate at least 6 hours, up to 2 days.
- Garnish before serving with whipped cream, mint, or curls if desired.
- Slice with a clean knife, wiping between cuts for neat edges.
- Keep leftovers refrigerated; this pie travels well and tastes best when cold.
Pro Tips & Troubleshooting
- Keep dairy cold except cream cheese to ensure a sturdy filling.
- Whip the cream to firm peaks for volume that holds the filling.
- Chill the pie at least 6 hours for clean slices.
- Wipe the knife between slices for neat cuts.
- Use good quality baking chocolate for a glossy ganache.
- Peppermint extract delivers the best mint flavor; avoid mint flavoring that can taste artificial.
- Don’t overmix the cream cheese filling to keep it light.
Serving, Storage, & Variations
Serving Suggestions
- Top with billowy whipped cream and mint leaves.
- Sprinkle chocolate curls for a decorative finish.
- Add crushed Andes mints for extra texture.
Storage
- Refrigerate, covered, up to 5 days.
- Freeze the assembled pie up to 3 months; thaw overnight in the fridge.
Make Ahead
- Prepare crust and ganache up to 3 days ahead; store chilled.
- Add filling when ready to assemble.
Variations
- Gluten-free option: use GF Oreo cookies.
- Filling variation: substitute chopped cookies or mini chocolate chips for texture.
Nutrition
Estimated per serving (about 8 servings)
| Nutrition per Serving | Amount |
|---|---|
| Calories | ~430 |
| Fat | ~28 g |
| Carbohydrates | ~42 g |
| Protein | ~6 g |
| Sugar | ~34 g |
FAQ
Can I skip the cream cheese?
Yes. The cream cheese helps stabilize the filling, but you can substitute with an extra 1/2 cup whipped cream folded in and a bit more powdered sugar if you prefer a lighter texture.
What is crème de menthe syrup?
Crème de menthe syrup is a non-alcoholic flavor syrup that provides mint intensity without alcohol. It substitutes well for liqueur in this recipe.
To ensure food safety for desserts containing cream cheese, proper refrigeration and adherence to shelf-life guidelines are crucial.
Can I use crème de menthe liqueur instead of syrup?
You can, but reduce or omit other liquids to avoid a too-wet filling. Use about 1–2 teaspoons and compensate by trimming the cream by a tablespoon or two.
Conclusion
This crème de menthe pie captures the best of mint chocolate in a dessert that looks and feels special, yet stays approachable. The combo of a crisp Oreo crust, a creamy mint filling, and a glossy ganache sits on a cool, perfectly minty foundation. It’s quick enough for busy weeknights and impressive enough for holidays or parties. Give this easy minty pie a try and watch guests marvel at your simple, show-stopping dessert.
Crème de Menthe Pie (Mint Chocolate)
This refreshing Crème de Menthe Pie features a crisp Oreo crust, a smooth mint chocolate ganache, and a light, airy mint-flavored cream cheese filling. It’s a decadent, no-bake (after crust) dessert perfect for any occasion.
Equipment
- Food processor or blender
- Large bowl
- 9-inch pie dish
- Small saucepan
- Medium heatproof bowl
- Hand mixer or stand mixer
- Whisk attachment
- Silicone Spatula
- offset spatula
- Clean sharp knife
- Cooling rack
Ingredients
For the Crust
- 22 whole Oreo cookies not Double Stuf
- 4 Tablespoons unsalted butter melted
For the Mint Chocolate Ganache
- 1/2 cup heavy cream
- 4 ounces bittersweet or semi-sweet chocolate finely chopped
- 1/4 teaspoon peppermint extract
For the Filling
- 1 cup heavy cream cold
- 8 ounces full-fat brick cream cheese softened to room temperature
- 3/4 cup confectioners’ sugar
- 3 Tablespoons crème de menthe syrup
- 1/4 teaspoon peppermint extract
- 2 ounces bittersweet or semi-sweet chocolate finely chopped (or mini chocolate chips)
Optional Topping
- homemade whipped cream
- fresh mint leaves
- chocolate curls/shavings
Instructions
Crust Preparation
- Preheat your oven to 350°F (177°C).
- Pulse 22 Oreos in a food processor until fine crumbs form, then combine with melted butter in a large bowl. Press the mixture firmly into an ungreased 9-inch pie dish to create a compact crust.
- Bake the crust for 10 minutes, then remove and set aside on a cooling rack to cool slightly.
Mint Chocolate Ganache
- Place finely chopped chocolate in a heatproof bowl; heat 1/2 cup heavy cream until it simmers, then pour over the chocolate and let sit for 2-3 minutes.
- Add 1/4 teaspoon peppermint extract and stir gently until the ganache is smooth. Pour the ganache into the completely cooled Oreo crust, spreading it across the bottom and slightly up the sides.
- Place the pie on a cooling rack in the refrigerator until the ganache layer is completely cool.
Filling Preparation
- Whip 1 cup cold heavy cream to stiff peaks using a mixer, then set aside.
- In a separate bowl, beat softened cream cheese until smooth and creamy. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract, beating on medium-high speed until fully combined and lump-free.
- Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to deflate the air.
- Finally, fold in the 2 ounces of chopped chocolate or mini chocolate chips.
Assembly and Chilling
- Spread the prepared mint chocolate filling evenly into the cooled pie crust, smoothing the top with an offset spatula.
- Cover the pie and refrigerate for a minimum of 6 hours, or ideally up to 2 days, to allow it to set completely.
- Before serving, garnish the pie with homemade whipped cream, fresh mint leaves, or chocolate curls as desired. Use a clean, sharp knife and wipe it between slices for neat cuts.
Storage
- Store any leftover pie covered in the refrigerator for up to 5 days, or in the freezer.
Notes
For best results, ensure the black-bottom crust is completely cool before adding the filling. When folding whipped cream into the cream cheese mixture, do so slowly to maintain airiness. The pie sets better with longer refrigeration; ideally, chill for at least 6 hours or up to 2 days. For neat slices, clean your knife between each cut. Store leftover pie covered in the refrigerator or freezer for up to 5 days.
