Description

This refreshing Crème de Menthe Pie combines a rich Oreo crust with a silky mint chocolate ganache and a creamy mint-infused filling. Perfect for mint chocolate lovers, this no-bake filling pie sets in the fridge and is beautifully topped with chocolate chips and optional whipped cream and fresh mint. Ideal for make-ahead dessert occasions, it offers a cool, creamy texture with decadent chocolate undertones.

Ingredients

Scale

Crust

22 whole Oreo cookies (250g; not Double Stuf)
4 Tablespoons (56g) unsalted butter, melted

Mint Chocolate Ganache

1/2 cup (120g/ml) heavy cream
4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
1/4 teaspoon peppermint extract

Filling

1 cup (240g/ml) heavy cream, cold
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
3/4 cup (90g) confectioners’ sugar
3 Tablespoons (45g/ml) crème de menthe syrup
1/4 teaspoon peppermint extract
2 ounces (56g) bittersweet or semi-sweet chocolate, finely chopped (or mini chocolate chips)

Optional Toppings

Homemade whipped cream
Fresh mint leaves
Chocolate curls or shavings

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Instructions

Preheat Oven: Preheat the oven to 350°F (177°C) to prepare for baking the crust.
Prepare and Bake Crust: In a food processor or blender, pulse 22 Oreos (including cream filling) into fine crumbs totaling about 2 cups (250g). Transfer crumbs to a large bowl, add melted butter, and mix until fully combined with no large chunks. Press the crumb mixture evenly into the bottom and up the sides of an ungreased 9-inch pie dish to form a compact crust. Bake for 10 minutes, then set aside to cool slightly on a rack.
Make Mint Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate. Let sit for 2–3 minutes to soften, add peppermint extract, and stir gently until smooth. Pour ganache into the baked crust, spreading it evenly across the bottom and slightly up the sides. Refrigerate on a cooling rack until fully cooled and set.
Whip Cream: Using a hand or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form (about 4 minutes). Set aside.
Prepare Filling Mixture: Beat softened cream cheese with a hand or stand mixer with whisk or paddle attachment at medium speed until smooth and creamy. Scrape bowl as needed. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract, then beat on medium-high speed until fully combined and smooth.
Fold in Whipped Cream and Chocolate: Using a silicone spatula, gently fold the whipped cream into the cream cheese mixture until fully combined without deflating the air. Fold in chopped chocolate or mini chips.
Assemble Pie: Spread filling evenly over the cooled ganache crust using an offset spatula to smooth the surface.
Chill: Cover the pie and refrigerate for at least 6 hours and up to 2 days to allow the filling to set properly.
Garnish and Serve: Before serving, optionally garnish with whipped cream, fresh mint leaves, and chocolate curls. Cut into slices with a clean sharp knife, wiping it clean between slices for neat pieces.
Storage: Store leftover pie covered in the refrigerator or the freezer for up to 5 days.

Notes

This pie is best made ahead and chilled for at least 6 hours to set well. It can be refrigerated for up to 2 days before serving.
You may prepare the crust and ganache up to 3 days in advance and refrigerate; add the filling just before serving.
The fully assembled pie can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Use classic regular Oreos (not Double Stuf or mint-flavored) for the crust to prevent excessive grease and ensure best texture.
Avoid mint extract as it contains spearmint and peppermint flavors, which can taste like toothpaste; peppermint extract is recommended for a clean, sharp mint flavor.
For ganache, use high-quality bittersweet or semi-sweet baking chocolate bars rather than chocolate chips for smooth melting.
If crème de menthe syrup is unavailable, increase confectioners’ sugar to 1 cup and peppermint extract to 1/2 teaspoon (or 3/4 teaspoon for stronger flavor) plus optional light green gel food coloring for visual effect.