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crème de menthe pie

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.
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Prep Time 45 minutes
Cook Time 10 minutes
Chilling Time 6 hours 5 minutes
Total Time 7 hours
Servings 8 slices
Calories 430 kcal

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.