Can I skip the cream cheese?

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.

What is crème de menthe syrup?

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.

Can I use crème de menthe liqueur instead of syrup?

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.

How strong is the mint flavor?

It's refreshing, but not overpowering. Again, people who don't even typically like mint chocolate enjoyed this pie!

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.

Crème de Menthe Pie (Mint Chocolate)

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

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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.