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Crème de Menthe Pie (Mint Chocolate) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 60 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 7 hours 30 minutes
  • Yield: 1 9-inch pie (about 8 servings)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Crème de Menthe Pie combines rich mint chocolate flavors with a crunchy Oreo crust and a smooth, creamy filling. Featuring a homemade Oreo crust baked to perfection, a luscious mint chocolate ganache, and a light crème de menthe-flavored cream cheese filling folded with whipped cream and chocolate pieces, this no-bake pie is chilled to set, resulting in a refreshing, indulgent dessert perfect for mint and chocolate lovers.

Ingredients

Oreo 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

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C) to prepare it for baking the Oreo crust.
  2. Bake the crust: In a food processor or blender, pulse all 22 Oreos including their filling until finely crumbled—this should yield about 2 packed cups or 250g of crumbs. Transfer these crumbs to a large bowl, add the melted butter, and mix until well combined. Press the mixture firmly into an ungreased 9-inch pie dish, shaping the crust along the sides and bottom. Bake the crust for 10 minutes, then place it on a cooling rack to cool slightly.
  3. Prepare the mint chocolate ganache: Place the finely chopped 4 ounces of chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan over medium heat just until it starts to simmer, then pour it immediately over the chocolate. Let it sit for 2–3 minutes to melt the chocolate, add 1/4 teaspoon peppermint extract, and stir gently until smooth. Pour the ganache into the slightly cooled Oreo crust, spreading it evenly across the bottom and a little up the sides. Chill in the refrigerator to cool completely.
  4. Whip the cream: Using a hand or stand mixer with a whisk attachment, whip 1 cup of cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
  5. Prepare the cream cheese mixture: With the mixer fitted with a whisk or paddle attachment, beat the softened cream cheese on medium speed until totally smooth and creamy. Add confectioners’ sugar, crème de menthe syrup, and 1/4 teaspoon peppermint extract. Beat on medium-high until fully combined and smooth, ensuring no lumps remain.
  6. Fold in the whipped cream and chocolate: Using a silicone spatula, gently fold the whipped cream into the cream cheese mixture slowly to retain airiness. Then fold in the chopped 2 ounces of chocolate pieces or mini chocolate chips until evenly distributed.
  7. Assemble the pie: Spread the filling evenly over the cooled crust with ganache. Smooth the top with an offset spatula for an even finish.
  8. Chill and set: Cover the pie and refrigerate for at least 6 hours or preferably up to 2 days. This refrigeration time allows the pie to set firmly and the flavors to meld beautifully.
  9. Garnish and serve: Before serving, decorate the pie with optional homemade whipped cream, fresh mint leaves, and chocolate curls if desired. Use a clean, sharp knife wiped between cuts to create neat slices.
  10. Store leftovers: Keep any leftover pie covered in the refrigerator or freezer for up to 5 days to maintain freshness.

Notes

  • Use regular Oreos, not Double Stuf, for the best crust texture and flavor.
  • Make sure the ganache is completely cool before adding the filling to prevent melting or mixing.
  • Softened cream cheese should be at room temperature to avoid lumps during mixing.
  • Folding whipped cream gently into the filling preserves its light texture, yielding a fluffy pie.
  • Allow plenty of chilling time so the pie sets well and slices cleanly.
  • For best presentation, wipe the knife clean after each slice when serving.

Find it online: https://ivysrecipes.com/creme-de-menthe-pie-mint-chocolate-recipe/