There's something about that cool, refreshing bite of mint combined with rich chocolate that just feels like a little celebration in every slice. This Crème de Menthe Mint Chocolate Pie Recipe brings all those flavors together in a silky, dreamy dessert that's surprisingly easy to pull off—and trust me, it’s always a hit whenever I make it.
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
This pie holds a special place in my dessert rotation because it’s both elegant and approachable. The way the minty notes from the crème de menthe mingle with a luscious chocolate ganache base, set inside a crunchy Oreo crust, is just irresistible. Plus, it’s a make-ahead wonder that gets better overnight.
- Decadent Mint-Chocolate Harmony: The perfect balance of cool mint and rich chocolate in every creamy bite.
- Effortless Oreo Crust: No baking masterclass needed—you’ll love the ease and crunch the Oreo crust adds.
- Make-Ahead Friendly: Prep in advance, which is perfect for when you want a show-stopping dessert without the last-minute fuss.
- Customizable Flare: Whether you want more mint, less sugar, or extra chocolate chips, this recipe adapts beautifully.
Ingredients & Why They Work
Every ingredient here plays a star role. The Oreo crust offers just the right crunch and chocolate backdrop without being overpowering, while the ganache and filling layers balance silky texture with fresh mint flavor. Using crème de menthe syrup—not the liqueur—keeps it sweet and kid-friendly too. Let me walk you through the essentials.

- Oreo Cookies: The classic Oreo (not Double Stuf) is crucial for the sturdy, flavorful crust without too much grease.
- Unsalted Butter: Binds the crust while letting the chocolate flavor shine without extra salt.
- Heavy Cream: Key to creating both the silky ganache and fluffy whipped cream filling.
- Bittersweet/Semi-Sweet Chocolate: Ideal for ganache and mix-ins because it melts smoothly and adds rich depth without sweetness overload.
- Peppermint Extract: Adds a clean, crisp mint flavor that cuts through the richness—trust me, mint extract won't give you the same effect here.
- Crème de Menthe Syrup: The hero for that sweet, unmistakably minty note without alcohol, balancing the chocolate beautifully.
- Cream Cheese: Gives body and a little tang to the filling, which keeps the pie from feeling too sweet or heavy.
- Confectioners’ Sugar: Smooth sweetness that blends effortlessly without graininess.
- Chopped Chocolate or Mini Chocolate Chips: Adds delightful, subtle crunch and bursts of chocolate throughout the creamy filling.
Make It Your Way
One thing I love about this Crème de Menthe Mint Chocolate Pie Recipe is how forgiving it is. Feel free to tweak it—whether that means turning up the mint for a bolder bite or swapping out part of the confectioners’ sugar for a less sweet version. Make it your own!
- Less Sweet Option: I’ve cut the sugar by a quarter cup before, and it still tastes superb, especially if you pair it with fresh whipped cream on top.
- Extra Minty Variation: Once, I doubled the peppermint extract and crème de menthe syrup for a peppermint-chocolate fan party—it’s refreshingly intense if you like it!
- Dairy-Free Twist: For my lactose-intolerant friends, I swapped in coconut cream and vegan cream cheese alternatives, and the pie still held its structure and flavor beautifully.
Step-by-Step: How I Make Crème de Menthe Mint Chocolate Pie Recipe

Step 1: Crafting the Perfect Oreo Crust
Start by pulsing 22 Oreo cookies—including their cream fillings—in a food processor until you get fine, even crumbs. You should have about two packed cups of crumbs. Toss these crumbs with melted butter right away and mix well to get a thick, sticky texture. The key here is to squish out any chunks before pressing the crumbs firmly into a 9-inch pie dish, forming a crust that goes up the sides. I like to use my fingers because it gives more control, pressing medium-firmly so it won’t crumble when sliced. Bake at 350°F for 10 minutes, then let it cool on a rack while you prep the ganache.
Step 2: Silky Mint Chocolate Ganache Layer
Chop your bittersweet chocolate finely and place it in a heatproof bowl. Warm the cream gently in a saucepan over medium heat until it just starts to simmer—watch closely because you don’t want it to boil. Pour the hot cream over the chopped chocolate and let it sit still for 2–3 minutes to soften the chocolate. Then gently stir in peppermint extract and mix until super smooth. Pour this ganache over your slightly cooled Oreo crust, spreading to cover the bottom and slightly up the sides if you want that chocolate edge on each slice. Pop the crust back in the fridge to chill—it needs to be completely cool before filling, so the ganache firms nicely.
Step 3: Whipping Up the Minty Filling
Whip a cup of cold heavy cream to stiff peaks—this gives your filling heavenly lightness. In a separate bowl, beat softened cream cheese until smooth and creamy—no lumps here. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract; beat again until silky and fully combined. Now the trick is to gently fold the whipped cream into this mixture to keep that fluffy texture intact. Finally, fold in your chopped chocolate chunks or mini chocolate chips for little bursts of chocolate throughout. Spread this luscious filling evenly over your cooled crust and ganache layer, smoothing the top with an offset spatula.
Step 4: Chill and Serve
Cover your masterpiece and refrigerate for at least 6 hours, but honestly, overnight is best to let everything set perfectly. When it’s time to serve, garnish with whipped cream, fresh mint leaves, and chocolate shavings if you're feeling fancy. For neater slices, wipe your knife between cuts, and voilà—mint-chocolate magic on every plate!
Top Tip
Over the years, I’ve learned a few things that help this Crème de Menthe Mint Chocolate Pie Recipe come out perfectly almost every time. These small tweaks make a huge difference in texture and flavor.
- Use Classic Oreos: Mint Oreos might sound like a brilliant idea, but they make the crust greasy and soggy due to peppermint oil in the filling—classic Oreos keep a firm, crisp crust.
- Don’t Skip the Peppermint Extract: It brightens and sharpens the mint flavor—mint extract gave me a toothpaste vibe once, so I can’t recommend swapping those two!
- Fold Gently to Keep Fluff: When combining whipped cream with the cream cheese mix, take your time folding to keep the air bubbles intact—this keeps the filling light and airy.
- Chill Thoroughly: The pie tastes better after it’s been refrigerated for several hours; rushing this step leads to a softer, less set pie that’s hard to slice cleanly.
How to Serve Crème de Menthe Mint Chocolate Pie Recipe

Garnishes
My go-to garnish always starts with a generous swirl of homemade whipped cream to add a snowy contrast. Fresh mint leaves add a pop of color and enhance that mint aroma. Sometimes I sneak in chocolate curls or shavings on top for extra chocolate flair—they make the pie look like it came from a fancy patisserie, but trust me, it’s easier than it looks.
Side Dishes
This pie pairs beautifully with simple fruit sides—think juicy raspberries or a bowl of sliced strawberries—to balance its richness. Occasionally, I serve it alongside a scoop of vanilla ice cream or a light green tea for a refreshing finish.
Creative Ways to Present
For seasonal celebrations, I’ve molded this pie into mini tart shells for individual servings that wow guests. Another fun idea is layering it in a clear glass trifle dish for a show-stopping mint-chocolate parfait with visible layers. Adding edible gold leaf or peppermint candies can dress it up for holidays or birthdays.
Make Ahead and Storage
Storing Leftovers
Leftover pie keeps well when tightly covered in the fridge for up to five days. I usually wrap the pie plate in plastic wrap, then a layer of foil to ensure it doesn’t pick up fridge odors and stays moist. Each slice still tastes fresh and creamy days later!
Freezing
I’ve frozen this pie fully assembled by wrapping it carefully and placing it in an airtight container. It freezes beautifully for up to 3 months; just thaw it in the fridge overnight before serving. Texture remains nice, though whipped cream garnish is better added fresh after thawing.
Reheating
This pie is best enjoyed cold, so reheating isn’t really necessary. If you want to soften it slightly for serving, just let it sit at room temperature for 15-20 minutes. That way, the filling softens without melting or losing shape.
Frequently Asked Questions:
This recipe calls specifically for crème de menthe syrup, which is nonalcoholic and sweetened. Using the liqueur can alter the texture and flavor balance, making the pie more boozy and less stable. If you want an adult version, you can experiment by reducing some of the syrup's sugar and adding a splash of liqueur, but it’s not been tested and might affect setting.
Mint Oreos contain peppermint oil that causes the crust to become greasy and soggy, which affects the texture of the pie. Regular Oreo cookies (without Double Stuf) are recommended to achieve a crisp, firm crust that holds up well under the ganache and filling layers.
Yes! This Crème de Menthe Mint Chocolate Pie Recipe is perfect for making ahead. You can bake the crust and prepare the ganache up to three days before assembling. After filling, chill the pie for at least six hours, ideally overnight. It stores well in the fridge for up to two days before serving.
To cut clean slices, use a sharp knife and wipe it clean between each cut to prevent filling buildup. Also, chill the pie thoroughly beforehand so the filling and ganache layer are firm, enabling sharp, smooth slices without crumbling or sticking.
Final Thoughts
This Crème de Menthe Mint Chocolate Pie Recipe is one of those desserts that brings together the best of nostalgia and a bit of luxury all at once. I love making it when I want to treat myself or impress friends without spending hours in the kitchen. Once you get the hang of the steps—and trust me, they’re straightforward—you’ll find this pie becoming a favorite for holidays and special treats. Give it a go, and I’m sure it’ll become a standout on your dessert shelf too.
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Crème de Menthe Mint Chocolate Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 7 hours
- Yield: 1 9-inch pie
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Crème de Menthe Pie is a refreshing mint chocolate dessert featuring a crunchy Oreo cookie crust, rich mint chocolate ganache, and a creamy crème de menthe filling. Perfect for make-ahead occasions, it is light, airy, and bursting with peppermint flavor, making it a delightful treat for chocolate and mint lovers alike.
Ingredients
Crust
- 22 whole Oreo cookies (250g; not Double Stuf)
- 4 Tablespoons (56g) unsalted butter, melted
Mint Chocolate Ganache
- ½ cup (120g/ml) heavy cream
- 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
- ¼ teaspoon peppermint extract
Filling
- 1 cup (240g/ml) heavy cream, cold
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- ¾ cup (90g) confectioners’ sugar
- 3 Tablespoons (45g/ml) crème de menthe syrup
- ¼ teaspoon peppermint extract
- 2 ounces (56g) bittersweet or semi-sweet chocolate, finely chopped or mini chocolate chips
Optional Toppings
- 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 Crust: In a food processor or blender, pulse 22 Oreos including the cream filling into fine crumbs, about 2 cups or 250g. Transfer crumbs into a large bowl, stir in melted butter until combined and mixture is thick. Press mixture firmly with medium pressure into an ungreased 9-inch pie dish, shaping up the sides to form a compact crust. Bake for 10 minutes, then set aside on a cooling rack to cool slightly.
- Make Mint Chocolate Ganache: Place chopped bittersweet or semi-sweet chocolate in a heatproof bowl. Heat ½ cup heavy cream in a small saucepan over medium heat until just simmering. Immediately pour hot cream over the chocolate and let sit 2–3 minutes to soften. Stir gently until smooth. Add ¼ teaspoon peppermint extract and mix gently. Pour ganache into the slightly cooled crust, spreading evenly across the bottom and slightly up the sides. Chill in the refrigerator on a rack until ganache is completely cooled.
- Prepare Filling: Using a hand or stand mixer with a whisk attachment, whip 1 cup cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside. In a separate bowl, beat softened cream cheese on medium speed until smooth and creamy, scraping the bowl as needed. Add confectioners’ sugar, crème de menthe syrup, and ¼ teaspoon peppermint extract, and beat until well combined and no lumps remain.
- Combine Filling Ingredients: Gently fold the whipped cream into the cream cheese mixture with a silicone spatula, being careful not to deflate the air. Fold in the chopped chocolate or mini chips until evenly distributed.
- Assemble Pie: Spread the filling evenly over the cooled ganache crust using an offset spatula to smooth the surface.
- Chill Pie: Cover the pie and refrigerate for at least 6 hours, preferably up to 2 days, to allow it to set fully and enhance flavor.
- Serve and Garnish: Optional—top with homemade whipped cream, fresh mint leaves, and chocolate curls. Use a clean, sharp knife between slices for neat cuts. Store leftovers covered in the refrigerator or freezer for up to 5 days.
Notes
- This pie needs ample chilling time; prepare at least 6 hours ahead or up to 2 days for best results.
- The crust and ganache can be made up to 3 days in advance and kept refrigerated before adding filling.
- The finished pie freezes well for up to 3 months—thaw overnight in the fridge before serving.
- Use classic Oreo cookies (not Double Stuf or mint-flavored) to avoid greasy crust issues.
- Use high-quality bittersweet or semi-sweet baking chocolate rather than chips for the ganache for smoother texture.
- If crème de menthe syrup is unavailable, substitute by increasing confectioners’ sugar to 1 cup, peppermint extract to ½ teaspoon, and adding a drop of green food coloring.
- Do not substitute mint extract for peppermint extract; peppermint extract provides a cleaner, sharper flavor without a toothpaste taste.
- For neat slicing, wipe the knife clean between each cut.
Nutrition
- Serving Size: 1 slice (⅛ pie)
- Calories: 370 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg


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