Description
A refreshing and indulgent Crème de Menthe Pie featuring a crunchy Oreo cookie crust, rich mint chocolate ganache, and a creamy peppermint-flavored filling topped optionally with whipped cream and chocolate curls. Perfect for mint lovers seeking a make-ahead dessert with a smooth and chocolaty finish.
Ingredients
Scale
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 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.
- Prepare Crust: In a food processor or blender, pulse 22 Oreo cookies (including cream filling) into a fine crumb, about 2 cups or 250g. Transfer crumbs to a large bowl, add melted butter, and stir until combined and a thick, wet mixture forms. Press the crumb mixture into an ungreased 9-inch pie dish, compacting it firmly on bottom and sides. Bake for 10 minutes, then remove and let cool on a rack.
- Make Mint Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream in a saucepan over medium heat, removing once it begins to simmer. Pour hot cream over chocolate and let sit 2-3 minutes to soften. Add peppermint extract and stir gently until smooth. Pour ganache into the cooled crust, spreading to cover the bottom and slightly up the sides. Chill pie in refrigerator until ganache is set.
- Whip Heavy Cream: Using a mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form, about 4 minutes. Set aside.
- Prepare Filling: In a separate bowl with a mixer, beat softened cream cheese until smooth and creamy. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract, then beat until fully combined without lumps.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture using a spatula to maintain lightness. Then fold in chopped chocolate or mini chips evenly.
- Assemble Pie: Spread the filling over the chilled ganache crust using an offset spatula to smooth the top. Cover and refrigerate for at least 6 hours, preferably up to 2 days, to allow the pie to set fully.
- Garnish and Serve: Optionally, decorate with whipped cream, fresh mint leaves, and chocolate curls. Slice with a clean, sharp knife, wiping between slices for neat pieces. Store leftovers in refrigerator or freezer for up to 5 days.
Notes
- This pie is ideal for make-ahead preparation; assemble and refrigerate for at least 6 hours or up to 2 days before serving to let it firm up.
- You can prepare the crust and ganache layers up to 3 days in advance and keep refrigerated, then add filling when ready.
- The fully assembled pie can be frozen for up to 3 months; thaw overnight in refrigerator before serving.
- Use classic Oreo cookies for the crust; mint-flavored Oreos are too greasy due to peppermint oil and are not recommended.
- For best ganache results, use baking chocolate bars instead of chips for smoother melting.
- If crème de menthe syrup is unavailable, increase confectioners’ sugar to 1 cup, peppermint extract to 1/2 teaspoon (or 3/4 teaspoon for stronger flavor), and add a drop of green gel food coloring (optional).
- Do not substitute mint extract for peppermint extract, as it imparts an undesirable toothpaste flavor.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
