Name: Crème de Menthe Mint Chocolate Pie Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 7 h
Cuisine: American
Ingredients: 22 whole Oreo cookies (250g; not Double Stuf); 4 Tablespoons (56g) unsalted butter, melted; 1/2 cup (120g/ml) heavy cream; 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped; 1/4 teaspoon peppermint extract; 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; Homemade whipped cream; Fresh mint leaves; Chocolate curls or shavings

Nothing quite hits that cool, refreshing spot like a minty chocolate treat, and this Crème de Menthe Mint Chocolate Pie Recipe delivers just that with a luscious creamy texture and a perfect balance of flavors. Trust me, once you taste it, this pie will be one of your go-to desserts.

A pie with three layers is held by two woman's hands. The bottom layer is a dark chocolate crumb crust. The middle layer is pale green with small dark bits that look like mint leaves mixed in. On top, a thick ring of white whipped cream is spread in swirled shapes around the edge. In the center, there are curled dark chocolate shavings with a small sprig of fresh green mint leaves on top. The pie is on a white marbled surface with a small bunch of fresh mint and a clear glass cup nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crème de Menthe Mint Chocolate Pie Recipe
Top Tip
How to Serve Crème de Menthe Mint Chocolate Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crème de Menthe Mint Chocolate Pie Recipe

Why You'll Love This Recipe

Every time I make this pie, I’m reminded why it’s so special—the smooth mixture of mint and chocolate sets it apart from every other pie I’ve tried. The contrast between the crunchy Oreo crust and the fluffy filling is what keeps me coming back for seconds.

Irresistibly Refreshing Flavor: The crème de menthe syrup lends a sweet, refreshing mint taste without being overpowering.
Easy No-Bake Filling: The creamy, chilled filling is straightforward to whip up but feels fancy every time.
Perfect Oreo Crust: Using classic Oreos (not Double Stuf) creates a firm, flavorful base that holds up beautifully.
Elegant Yet Approachable: It’s a dessert that looks impressive but is actually very doable, even if you’re not a pro baker.

Ingredients & Why They Work

These ingredients play off each other beautifully—rich chocolate, cool mint, and creamy textures all come together for a dreamy dessert. Plus, many of these items are pantry staples or easy finds at the grocery store.

Flat lay of whole Oreo cookies arranged in a neat stack, a small mound of finely chopped bittersweet chocolate pieces, a small white ceramic bowl filled with heavy cream, a block of full-fat cream cheese with a smooth surface, a small white ceramic bowl containing smooth melted unsalted butter, a small white ceramic bowl holding clear pale green crème de menthe syrup, two whole uncracked brown eggs, a few fresh bright green mint leaves neatly gathered, and a small white ceramic bowl of powdered confectioners’ sugar, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oreo cookies (not Double Stuf): The crumbs make a sturdy, chocolatey crust with just the right crunch and moisture balance.
Unsalted butter: Helps the crust hold together perfectly, adding richness without extra salt.
Heavy cream: Essential for that velvety ganache and to whip into fluffy peaks for the filling.
Bittersweet or semi-sweet chocolate: Provides deep chocolate flavor for the ganache and mix-ins, avoiding the waxy texture chips can cause.
Peppermint extract: Sharp and clean mint flavor that pairs well with chocolate without tasting like toothpaste.
Crème de menthe syrup: Sweet, minty syrup that gives the pie its signature flavor and smooth sweetness—try Reese brand if you can find it.
Cream cheese: Adds body and creaminess to the filling, balancing the sweetness and mint.
Confectioners’ sugar: Sweetens the filling smoothly without grittiness.
Optional toppings (whipped cream, fresh mint, chocolate curls): These elevate the presentation and add texture contrasts.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to adjust this pie depending on the occasion—sometimes I go heavier on the mint for a vibrant kick, other times I add extra chocolate chips for more texture. Feel free to tweak it to your preference!

Variation: Once, I swapped half the peppermint extract for fresh mint leaves steeped in the cream—resulting in an even fresher mint flavor that guests loved.
Dairy-free option: I’ve heard of readers using coconut cream and dairy-free cream cheese alternatives for a vegan spin, though I haven’t tried it personally yet.
Less sweet version: Cutting back on the crème de menthe syrup slightly can keep the pie from being too sugary, especially if you prefer a more grown-up dessert.

Step-by-Step: How I Make Crème de Menthe Mint Chocolate Pie Recipe

A slice of pie sits on a white plate with scalloped edges, placed on a white marbled surface. The pie has three visible layers: a dark chocolate crumb crust at the bottom, a thick middle layer of dark chocolate pudding, and a thick top layer of pale green mint cream mixed with small dark chocolate chunks. On top of the pie slice is a large swirl of white whipped cream, decorated with a dark chocolate curl and a fresh green mint leaf. Some crumbs are scattered on the plate near the slice. In the background, more pie is visible in a glass pie dish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Creating the Oreo Crust

I start by pulsing 22 regular Oreos—you want the crumbs fine but not powdery, about 2 packed cups worth. Mixing in melted unsalted butter is key here; it helps the crust bind and bake up with just the right texture. I press the mixture firmly into a 9-inch pie dish, making sure to go gently up the sides for a sturdy shell. Bake it for 10 minutes so it's set and fragrant before adding the ganache.

Step 2: Making the Mint Chocolate Ganache

Next, I heat the cream until it just starts to simmer and pour it over chopped bittersweet chocolate, letting it sit for a couple minutes before stirring gently. This melts the chocolate smoothly. A splash of peppermint extract is stirred in for that perfect mint hit. Then, I swirl this ganache into the warm Oreo crust to coat the bottom and sides, chilling it in the fridge so the crust stays crisp and the ganache sets.

Step 3: Whipping Up the Filling

With cold heavy cream, I whip it to stiff peaks—this step truly gives the pie its airy, cloud-like texture. Separately, the room temperature cream cheese is whipped silky smooth with confectioners’ sugar, crème de menthe syrup, and a hint more peppermint extract. The whipped cream is gently folded in, keeping the mixture light, and lastly, chopped chocolate or mini chips get folded through for little bursts of chocolate texture.

Step 4: Assemble, Chill, and Serve

I spread the filling over the cooled crust and ganache, smoothing the top with an offset spatula for a clean finish. Cover and refrigerate the pie for at least 6 hours—overnight is even better for that perfect set. Before serving, I like to pipe some freshly whipped cream on top, add a few fresh mint leaves, and sprinkle chocolate curls for a pretty, festive look.

Top Tip

Over the years, I’ve learned a few little tricks that make all the difference with this Crème de Menthe Mint Chocolate Pie Recipe. These tips saved me from some early mistakes and helped me share this pie with friends confidently.

Crust Consistency: Press the Oreo crumb mixture firmly and evenly but don’t over-compact, so your crust holds together yet still has a delicate crumbly bite.
Ganache Temperature: Pour hot cream gently over chocolate, then give it a few minutes to melt before stirring—this avoids grainy texture.
Folding Technique: Use a gentle folding motion when combining whipped cream and cream cheese mix to keep the filling fluffy and light.
Chill Time: Don’t rush the refrigeration! The pie needs at least 6 hours, preferably overnight, for the flavors to meld and the texture to set perfectly.

How to Serve Crème de Menthe Mint Chocolate Pie Recipe

Garnishes

I’m a big fan of topping this pie with homemade whipped cream and fresh mint leaves—they add a light texture contrast and brighten the plate visually. Chocolate curls or shavings give it that elegant touch that wows guests every time.

Side Dishes

This pie pairs beautifully with a simple fruit salad or a drizzle of raspberry coulis for a balance of tartness. For holiday dinners, I like serving it alongside coffee or a glass of chilled dessert wine to complement the mint and chocolate flavors.

Creative Ways to Present

Once, I made individual mini pies in small mason jars for a party—everyone loved the personal size and the layered look of crust, ganache, and filling. You can also pipe the whipped cream in pretty swirls or sprinkle with crushed Andes mints for added crunch and festive green accents.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pie covered tightly with plastic wrap in the fridge, and it keeps beautifully fresh for up to 5 days. Just remember to keep it chilled to maintain that silky texture and mint-chocolate harmony.

Freezing

Freezing this pie works well if you’re planning ahead. I wrap it tightly with foil and plastic wrap and freeze for up to 3 months. To serve, thaw overnight in the fridge—note the texture is best eaten cold but after thawing, it holds together beautifully.

Reheating

This pie is really meant to be served chilled, so reheating isn’t necessary. But if you like a slightly softer texture, letting it sit at room temperature for 15-20 minutes before serving works wonders.

Frequently Asked Questions:

Can I use crème de menthe liqueur instead of the syrup?

The recipe is designed for crème de menthe syrup, which is sweetened and nonalcoholic. Using the liqueur will add alcohol and change the balance of sweetness and texture, and it hasn’t been tested here. If you don’t have the syrup, adjusting confectioners' sugar and peppermint extract as described in the notes section is a safer bet.

Why can’t I use Double Stuf Oreos for the crust?

Double Stuf Oreos have more cream filling, which makes the crust greasy and less likely to hold together well. Using regular Oreos gives you the perfect texture and flavor for a sturdy, tasty crust.

Can I substitute mint extract for peppermint extract?

I don’t recommend substituting mint extract because it contains spearmint and peppermint flavors that can taste like toothpaste in a dessert. Peppermint extract has a cleaner, sharper mint flavor that pairs better with chocolate in this pie.

How long should I refrigerate the pie before serving?

For the best texture and flavor, refrigerate the pie for at least 6 hours and up to 2 days. This chilling time lets the filling set properly and the flavors to meld beautifully.

Final Thoughts

This Crème de Menthe Mint Chocolate Pie Recipe has become a personal favorite dessert to share with friends and family. It strikes such a lovely balance between minty freshness and rich chocolate that it feels indulgent but not heavy. Honestly, it’s the kind of recipe that makes you feel proud to have made something delicious from scratch. I hope you’ll love it just as much as I do—give it a try and enjoy every bite!