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
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 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 1/2 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 1/4 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 1/4 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 1/2 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 (1/8 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
