Description
This Crème de Menthe Pie is a decadent no-bake mint chocolate dessert featuring an Oreo cookie crust, rich mint chocolate ganache, and a smooth, creamy mint-flavored filling. Perfect for mint lovers, it blends bittersweet chocolate, peppermint extract, and crème de menthe syrup for a cool, refreshing treat.
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.
- Bake the Crust: Pulse the Oreo cookies in a food processor until fine crumbs form, about 2 cups packed. Mix crumbs with melted butter until well combined and press firmly into an ungreased 9-inch pie dish, forming a thick, even crust. Bake for 10 minutes. Let cool slightly on a rack.
- Prepare Mint Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until simmering, then pour over chocolate. Let sit 2-3 minutes, add peppermint extract, and stir until smooth. Pour ganache onto the baked crust, spreading evenly along the bottom and slightly up the sides. Chill in the refrigerator until completely cool.
- Make the Filling: Whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes, and set aside. Beat cream cheese on medium speed until smooth. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract; beat until fully combined and smooth with no lumps.
- Combine Filling Ingredients: Gently fold the whipped cream into the cream cheese mixture to keep the airiness. Fold in chopped chocolate carefully to distribute evenly without deflating the mix.
- Assemble the Pie: Spread the filling evenly over the cooled crust and ganache layer using an offset spatula. Smooth the top for a clean finish.
- Chill the Pie: Cover and refrigerate for at least 6 hours or up to 2 days to allow the pie to fully set and flavors to meld.
- Serve: Garnish with whipped cream, fresh mint leaves, and chocolate curls if desired. Use a sharp knife wiped clean between cuts to slice neatly. Store leftovers covered in the refrigerator or freezer for up to 5 days.
Notes
- This pie is ideal for making ahead; the crust and ganache can be prepared up to 3 days ahead and stored refrigerated before adding the filling.
- You can freeze the fully assembled pie for up to 3 months; thaw overnight in the refrigerator before serving.
- Use classic regular Oreos instead of mint-flavored ones to avoid greasy crust.
- Bittersweet or semi-sweet baking chocolate bars are recommended for ganache rather than chocolate chips for smoother melting.
- If crème de menthe syrup is unavailable, replace with 1 cup confectioners’ sugar and 1/2 teaspoon peppermint extract plus a drop of green gel food coloring for color.
- Avoid mint extract as it can produce a toothpaste-like flavor; use peppermint extract for a sharper, cleaner taste.
- For the best whipped cream piping, use a piping tip such as Ateco 826 or Wilton 1M.
Nutrition
- Serving Size: 1 slice (1/12th of pie)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
