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

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.

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

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.

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: 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.

📝

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

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

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: 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:

Can I use crème de menthe liqueur instead of syrup in this pie?

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.

Why shouldn’t I use mint-flavored Oreos for the crust?

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.

Can I prepare this pie in advance?

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.

What’s the best way to slice this pie neatly?

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.