If you’re a fan of all things mint-chocolate and the dreamy texture of a cream pie, this crème de menthe pie is about to become your new signature dessert. Layers of rich mint-chocolate ganache and light, creamy mint cream filling studded with bits of dark chocolate top a chocolate cookie crumb crust. Cool, creamy mint chocolate bliss in every bite.
Think grasshopper pie, but elevated (and alcohol-free). It tastes like mint chocolate chip ice cream… but you don’t have to worry it melting, so you can take the time to savor each and every bite!
And the best part? This pie requires zero fancy baking/decorating skills. If you can stir, chop, whip, and chill, you are fully qualified to make this holiday-showstopper-meets-year-round-treat.
I took this to a Halloween party and my friends were raving. Even the mint-averse crowd tried it and loved it! It’s like no-bake cheesecake meets mint chocolate ice cream: cool, creamy, and perfectly balanced without any one flavor taking over.
Why You’ll Love This Crème de Menthe Pie
- Nearly no-bake (just 10 minutes for the crust)
- Light, creamy, mousse-like filling (but easier to make)
- Rich mint-chocolate ganache coats the Oreo cookie crust
- Perfect make-ahead dessert, as it needs time to chill
- Another egg-free dessert recipe, and you could also make it gluten free by using gluten-free Oreos
- Tastes like mint chocolate chip ice cream!
Ingredients You Need & Why
- Oreos: We tested this pie crust with mint-flavored Oreos, but it was extremely greasy due to the peppermint oil in the Oreo filling. Stick with classic, regular Oreos for the best result.
- Butter: A little melted butter to get the Oreo crumbs to stick together for the crust.
- Heavy Cream: You’ll use this for both the chocolate ganache layer, as well as the mint cream filling layer.
- Chocolate: Bittersweet or semi-sweet chocolate baking bars. Chop finely for both the ganache and the filling.
- Crème de Menthe Syrup + Peppermint Extract: This pie calls for crème de menthe syrup, which is nonalcoholic and sweetened. I use Reese brand, which I can find in the ice cream toppings section of my grocery store. If you can’t find the syrup, see the recipe Notes for how to adapt the recipe without it. We have not tested this pie with crème de menthe liqueur.
- Cream Cheese: Just enough to stabilize the filling, not enough to make it taste like a mint cheesecake.
- Confectioners’ Sugar: To sweeten the cream filling.
Start With the Crust
We’re using the same simple technique found over on my Oreo crust recipe page. Pulse the Oreos (the whole Oreo, including the chocolate cookies and the filling) into a fine crumb, then combine the Oreo crumbs with some melted butter. Just 2 ingredients and very easy.
Press the mixture firmly into a pie dish and bake the crust. I recommend beginning with this step so the crust has time to cool down before assembling. This is the only layer that requires baking—the rest of the recipe is completely no-bake.
Mint-Chocolate Ganache
You only need 2 ingredients for classic chocolate ganache: chocolate and heavy cream. For today’s crème de menthe pie, we are adding a splash of peppermint extract to it, for a smooth chocolate-mint flavor. See my chocolate ganache page if you need extra help with making it.
Pour that gorgeous glossy ganache into the baked Oreo crust. Carefully tilt the pie dish to swirl the chocolate ganache all around the bottom and partly up the sides of the crust to coat it. Place it in the refrigerator or freezer to chill while you make the crème de menthe pie filling.
Now that we’ve made a black-bottom crust, I don’t think we can ever go back to making a plain Oreo crust without a layer of ganache on top. I mean, why bother? 😉
Crème de Menthe Pie Filling
You need just 6 ingredients for this sweet and creamy filling, half of which you already got out to make the ganache! The steps will remind you of Nutella cream pie and peanut butter pie. Whip cold heavy cream first, and set that aside.
Beat the softened cream cheese until it’s completely smooth. Then beat in the confectioners’ sugar, crème de menthe, and peppermint extract. Here is what that looks like:
Fold the whipped cream into the filling by hand. It will take several turns of your spatula—go slowly so you don’t deflate the whipped cream. Finally, fold in the chopped chocolate:
Spread the mint cream filling into your chilled black-bottom pie crust. Then the whole pie needs to chill for at least 6 hours for the filling to set.
If you’d like to add some garnishes before serving, go for it! Topping this crème de menthe pie with whipped cream, fresh mint sprigs, chocolate curls, or even Andes mints is a simple way to make for a beautiful presentation.
No. The cream cheese is essential for stabilizing the filling. Without it, the mixture won’t set properly and will be too soft to slice. There isn’t enough to make it taste like cream cheese, but it does have a very subtle no-bake cheesecake flavor to it.
Crème de menthe syrup is nonalcoholic and sweetened. I use Reese brand, which is typically available in the ice cream toppings section of the grocery store. If you can’t find the syrup, see the recipe Notes for how to adapt the recipe without it.
We haven’t tested this pie with the alcoholic version, which is much stronger and not sweetened. It won’t be a 1:1 swap. If you’d like to experiment, start with a very small amount of the liqueur, increase the confectioners’ sugar, and taste as you go. Expect the texture and flavor to be different.
It’s refreshing, but not overpowering. Again, people who don’t even typically like mint chocolate enjoyed this pie!
I don’t recommend it. Mint extract has both spearmint and peppermint flavoring. We tested it and the pie tasted like toothpaste! Peppermint extract has a sharper, cleaner flavor and is more fitting in a dessert like this.
This pie is a sweet reminder that desserts don’t need complicated steps or crowded ingredient lists to feel special! With its creamy filling, refreshing mint flavor, and chocolatey bite, it’ll be that dessert everyone requests again and again.
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
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Crème de Menthe Pie (Mint Chocolate)
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 7 hours (includes chilling)
- Yield: 1 9-inch pie
- Category: Dessert
- Method: Whipping
- Cuisine: American
Description
If you’re a fan of all things mint-chocolate and love the dreamy texture of a cream pie, this crème de menthe pie is about to become your new signature dessert. Cool, creamy mint chocolate bliss in every bite.
Ingredients
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 for topping: homemade whipped cream, fresh mint leaves, chocolate curls/shavings
Instructions
- Preheat the oven to 350°F (177°C).
- Bake the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See Oreo crust page for more success tips if needed. Bake for 10 minutes. Set the crust aside on a cooling rack to slightly cool while you continue.
- Make the mint chocolate ganache: Place chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. As soon as it begins to simmer, immediately remove from heat and pour over the chocolate. Let sit for 2–3 minutes to soften the chocolate, then add in the peppermint extract. Stir gently until the ganache is smooth. Pour it into the baked Oreo crust and spread it across the bottom and slightly up the sides. If the crust has cooled, you can also gently tilt the pie dish to swirl the ganache around to coat the bottom and partially up the sides. Place the pie on a cooling rack in the refrigerator to cool. Black-bottom crust must be completely cool before filling.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, crème de menthe syrup, and peppermint extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using a silicone spatula, fold the whipped cream into the cream cheese mixture until combined. This takes several turns of your spatula. Combine slowly, as you don’t want to deflate all the air in the whipped cream. Finally, fold the chopped chocolate into the filling.
- Spread the filling into the cooled crust. Use an offset spatula to smooth the top.
- Cover and refrigerate for at least 6 hours and up to 2 days. The longer it’s refrigerated, the better the pie will set up.
- Feel free to garnish the pie with whipped cream and/or fresh mint leaves and chocolate curls. I used Ateco 826 Piping Tip for the whipped cream in the pictured pie. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Cover and store leftover pie in the refrigerator or freezer for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: This pie is a wonderful make-ahead dessert because it needs plenty of time to chill and set. Once assembled, cover the pie tightly and refrigerate for at least 6 hours and up to 2 days before serving. You can also prepare the crust and ganache layer up to 3 days in advance. Keep covered in the refrigerator, then add the filling when ready. The fully assembled pie may be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowls | 9-inch Pie Dish | Cooling Rack | Small Saucepan | Electric Mixer (Handheld or Stand) | Silicone Spatula | Small Offset Spatula | Piping Bag (Reusable or Disposable) | Ateco 826 Piping Tip or Wilton 1M Piping Tip
- Crème de Menthe: This pie calls for crème de menthe syrup, which is nonalcoholic and sweetened. I use Reese brand, which I can find in the ice cream toppings section of my grocery store. If you are unable to find or order crème de menthe syrup, adjust the filling as follows: Increase the confectioners’ sugar to 1 cup (120g) and increase the peppermint extract to 1/2 teaspoon (or 3/4 tsp if you really love peppermint flavor!), plus 1 drop light green gel food coloring, such as Americolor Leaf Green (optional). We have not tested this pie with crème de menthe liqueur.
- Oreo Cookies: We tested this pie crust with mint-flavored Oreos, but it is extremely greasy due to the peppermint oil in the Oreo filling, so we do not recommend using those. Stick with classic regular Oreos (not Double Stuf) for the best result. See my Oreo crust page for extra help and shaping tips.
- Chocolate for Ganache: I recommend using bittersweet or semi-sweet baking chocolate, typically sold in 4-ounce (113g) bars. I like Ghirardelli and Baker’s brands. Avoid using chocolate chips because they don’t melt as nicely. See my chocolate ganache page for more information, as well as troubleshooting tips.
- Can I Use Mint Extract Instead of Peppermint Extract? I don’t recommend it. Mint extract has both spearmint and peppermint flavoring. We tested it and the pie tasted like toothpaste! Peppermint extract has a sharper, cleaner flavor and is more fitting in a dessert like this.
Reader Comments and Reviews
Great recipe, will definitely make again. I subbed equal parts Monin frosted mint syrup for the crème de menthe as we already had that on hand. Not sure how they compare in mintyness, the Monin added a nice, mild mint flavor (but no green tint if that matters to you).
Like another reviewer, we also used Oreos in the filling for texture preference. The ganache was fantastic, and overall everything is pretty quick coming together.
how long after thawing can it be kept refrigerated?
Hi Sylvia, it should be fine for 4 or 5 days in the refrigerator after thawing.
Just curious as to why this needs to set up for two days. Does it change the flavour?
Hi Margaret, the pie needs to chill for at least 6 hours and up to 2 days for the filling to set. The longer it’s refrigerated, the better the pie will set up.
I made this for Thanksgiving yesterday and it was delicious! No leftovers (sadly).
This pie is DELICIOUS!!!!! So easy to make and so fun to decorate. My husband doesn’t even like mint and chocolate but LOVED this pie. This is definitely going into my baking rotation!!!!!!!!
For the alternative with peppermint – do you increase both to 1/2 since the filling and the ganache call for it?
Hi Tabi! Just increase the peppermint extract in the filling.
This was a hit! I made this yesterday without the crème de menthe syrup as I couldn’t find it and followed the alternative instructions for using just peppermint extract. Turned out perfectly.
This was easy to make and so delicious! I’ve never made a ganache and your instructions made it simple. The filling is light and refreshing! I also used Torani crème de menthe since that’s what I could get shipped quickly with Prime; can’t say for sure if the Reese brand might be even better, but the Torani was great! The hardest was getting the chocolate chopped without pulverizing it in my food processor. I can always count on your recipes!
Thank you for mentioning that this was light! Wanted to try this, but was leery about making something too rich/heavy for us.
This pie is heavenly! I made it with Torani brand crème de menthe (because it was the brand I could find) and it tastes great. Thanks for another amazing recipe!
Made this for Sunday dinner & it was a hit! I couldn’t find the Reese brand syrup but I had Loriann Peppermint Emulsion and used 1.5 to 2 teaspoons + a TINY amount of green food coloring. It was delightful. I put half the ganache over the Oreo crust and poured the rest over the top of the pie. I topped it with chopped Andes mint chocolate candies instead of chocolate curls.
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Words cannot express how good this pie is. I’ve never tasted anything better. We couldn’t find crème de menthe in the stores, so we used the substitution and it was delicious, so if you can’t find crème de menthe, do not fret. It will still be amazing.
Do you think Torani syrup would work just as well?
Hi Carly, we haven’t tried it, but let us know how it turns out if you do!
Can you use creme de menthe liquor instead of syrup?
Hi Barb, we haven’t tested this pie with liqueur, so are unsure of the result. The amount of sugar would need to be adjusted to account for the syrup being sweetened while the liqueur is not.
I will be making this next week, but instead of chopped chocolate mixed into the pie filling, I am planning to use chopped oreo cookies instead. (I hate hard chunks of chocolate in things like this and ice cream etc. Just a personal preference. When they are cold they are like little rocks!) I’ll come back and let you know how it turns out!
Looks so delicious! Can’t wait to make this one. The linked pie pan appears to be a 1 inch deep pie pan. Is that what you would recommend for this pie, or would a deeper pie pan be better?
Hi Stephanie! The pie dish we use is 1.75″H. Any dish about that deep will work well.
I love mint, but mint with chocolate is on a totally different level — each brings out the best in the other. I love mint with chocolate all year long.
Could I make this using individual ramekins – so several little mini pies?
Absolutely! I would still pre-bake the crust, but reduce the bake time by a couple minutes.
Love a dessert I can make and freeze for special occasions!
Can’t wait to make this pie for the holidays!