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 the cool, creamy bite of mint paired with rich chocolate that just sings like no other dessert. That’s why I’m excited to share my Crème de Menthe Mint Chocolate Pie Recipe with you — it’s a refreshing but indulgent treat that feels like a little celebration every time you slice into it.

The dessert is a round pie with four visible layers. The bottom layer is a dark chocolate crust that holds the pie. Above it is a light green creamy filling with tiny dark specks evenly mixed inside. On top of the green layer, there is a thick ring of white whipped cream swirled smoothly around the edge. The center of the pie has chocolate curls piled neatly with two fresh green mint leaves placed on top. The pie is held by two woman's hands on the right and left sides, above a white marbled surface with a clear glass and a small bowl of fresh mint off to the side. The pie sits on a white plate with a dark rim. 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 is my go-to dessert when I want to wow friends without fuss. It’s perfectly balanced between minty freshness and deep chocolate richness — plus, the Oreo crust adds a wonderful twist. Every forkful feels like a little slice of happiness.

Elegant Flavor Pairing: The crème de menthe syrup infuses a subtle, smooth mint flavor that’s anything but overpowering.
Easy-to-Make No-Bake Filling: The filling sets up beautifully in the fridge with simple ingredients you probably already have.
Crunchy Oreo Crust: Gives a fun contrast to the silky filling and ties the chocolate theme together perfectly.
Make-Ahead Friendly: You can prepare it in stages so it fits right into your schedule without stress.

Ingredients & Why They Work

Every ingredient in this pie has a special role. From the crunchy Oreo base supporting the luscious ganache, to the creamy filling that balances properties like sweetness, texture, and that unmistakable mint kick, these components come together like old friends.

Flat lay of a stack of unwrapped whole classic Oreo cookies with visible chocolate wafers and white cream filling, a small white ceramic bowl of melted golden butter, a small white bowl of heavy cream, a small white bowl filled with finely chopped dark bittersweet chocolate pieces, a whole block of creamy full-fat brick cream cheese, a small white bowl of powdered sugar dusted lightly and smooth on top, a small white bowl of translucent pale green crème de menthe syrup, a few fresh bright green mint leaves arranged neatly, and a cluster of delicate dark chocolate shavings scattered artistically, 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: Regular Oreos, not Double Stuf, create the perfect sturdy crust without being too mushy.
Unsalted butter: Melts into the crumbs and helps them stick together for a firm, sliceable crust.
Heavy cream: Used twice — once for the silky mint chocolate ganache and again whipped into the filling for lightness.
Bittersweet or semi-sweet chocolate: Gives your ganache and filling a rich depth that'll keep chocolate lovers happy.
Peppermint extract: Delivers that sharp, refreshing mint flavor—trust me, it’s better than generic mint extract here.
Crème de menthe syrup: This is the secret star — it’s sweet, minty, and nonalcoholic, which makes the filling just right.
Cream cheese: Adds richness and body to the filling while making it delightfully creamy and smooth.
Confectioners’ sugar: Sweetens gently without grit, blending seamlessly into the filling.
Mini chocolate chips or chopped chocolate: Little bursts of chocolate in the filling give fun texture and extra flavor pops.

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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 love how customizable this Crème de Menthe Mint Chocolate Pie Recipe is. For instance, some days I add extra chopped chocolate in the filling because a bit more chocolate never hurts. You can also swap out the peppermint extract to dial up or down the mint intensity.

Variation: One of my favorite tweaks is adding a drizzle of chocolate ganache on top before serving for a fancier presentation and extra richness.
Diet-friendly Option: Try using a sugar-free crème de menthe syrup and a sugar substitute for confectioners’ sugar for a lower-sugar version.
Presentation Twist: You can layer fresh raspberries between the crust and ganache if you want a fruity pop that pairs beautifully with mint.

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

The image shows a slice of pie with three clear layers on a white scalloped edge plate. The bottom layer is a dark chocolate crust that looks crumbly. The middle layer is thick and light green with small bits of dark chocolate mixed inside, giving it a slightly rough texture. The top layer is white whipped cream dollops arranged closely together, and a fresh green mint leaf along with a dark chocolate curl decoration sits on top of the cream. The plate sits on a white marbled surface with some small cookie crumbs scattered around. In the background, a glass pie dish with the rest of the pie is partially visible, and a small bowl with green mint leaves sits here too. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Oreo Crust

I start by pulsing 22 regular Oreos right in my food processor until they become fine crumbs — including the creamy filling in the Oreos gives the crust a balanced sweetness. Melted butter joins the mix, and it’s important to really mash out any clumps so the crust forms evenly. Press this mixture firmly into an ungreased 9-inch pie dish, making sure the sides are well-covered, then bake for 10 minutes. This step feels like magic as the crust firms up and gets ready to hold all that delicious filling.

Step 2: Whipping Up the Mint Chocolate Ganache

While the crust cools, I chop bittersweet chocolate finely and heat half a cup of heavy cream just until it starts to simmer—watch carefully so it doesn't boil. Pouring hot cream over chocolate lets it soften before I add peppermint extract. Stir until silky smooth, then spread this ganache in and slightly up the crust. It seals the crust beautifully while layering on chocolate flavor. Pop the pie in the fridge to chill so the ganache can set before adding the filling.

Step 3: Mixing the Creamy, Dreamy Filling

Now comes the fluffy filling that makes this pie a *dream*. First, whip cold heavy cream to stiff peaks—that little trick keeps the filling light. Separately, beat softened cream cheese with confectioners’ sugar, crème de menthe syrup, and peppermint extract until perfectly smooth. Folding whipped cream into this mixture gently helps keep the texture airy. Finally, stir in chopped chocolate for that delightful surprise in every bite.

Step 4: Assemble and Chill

Spread the filling evenly over the chilled ganache crust. I use an offset spatula to smooth the top for a clean look. Cover it tightly and refrigerate for at least 6 hours—patience here is key because the pie really sets and the flavors meld beautifully. Trust me, the wait is worth it!

Top Tip

Making this Crème de Menthe Mint Chocolate Pie Recipe for the first time? Here’s what I’ve learned that makes all the difference between “good” and “wow.”

Crust Pressing: When pressing your Oreo crumbs into the pan, use medium pressure but don’t compact too hard; this keeps the crust sturdy but not rock hard.
Ganache Cooling: Let the ganache cool completely in the fridge before adding filling, or your filling might melt or slip.
Folding Technique: Fold whipped cream gently with a large spatula, turning the bowl instead of stirring aggressively to keep it light and fluffy.
Sharp Knife for Slicing: For the neatest pie slices, wipe your knife between cuts — it helps avoid messy edges and preserves those beautiful layers.

How to Serve Crème de Menthe Mint Chocolate Pie Recipe

Garnishes

I usually keep it classic with freshly whipped cream piped on top using a star tip, a few sprigs of fresh mint leaves for a pop of color and aroma, and chocolate curls shaved from a bar for an elegant finish. This combo adds texture and visual appeal that always impresses guests.

Side Dishes

This pie pairs beautifully with a cup of strong coffee or a rich hot chocolate, especially in colder months. For a lighter complement, fresh berries on the side contrast the richness without competing with the pie’s minty allure.

Creative Ways to Present

For special occasions, I’ve layered this pie in individual clear glasses to create mint chocolate parfaits, adding crushed Oreos between layers. It’s a fun, personal twist that makes serving easier and brings a wow factor to the table.

Make Ahead and Storage

Storing Leftovers

Leftover pie keeps beautifully covered in the fridge for up to 5 days. I wrap mine tightly with plastic wrap and place it back in the pie dish to keep moisture and flavors locked in. Each slice tastes just as fresh days later, which is a win in my book!

Freezing

When I have extra pie, I freeze it wrapped in plastic wrap and then aluminum foil to prevent freezer burn. It keeps well for up to 3 months. The day before serving, I thaw it overnight in the fridge—you lose a bit of the whipped cream’s fluffiness, but the flavor stays fantastic.

Reheating

This pie is best enjoyed cold, so I don’t recommend reheating. If you want a softer texture after freezing, just let it sit at room temperature for 15-20 minutes before slicing.

Frequently Asked Questions:

Can I use crème de menthe liqueur instead of syrup?

No, I recommend sticking with the nonalcoholic crème de menthe syrup for this recipe. The liqueur’s alcohol content can prevent the filling from setting properly and alter the flavor balance.

What kind of chocolate is best for the ganache?

Bittersweet or semi-sweet baking chocolate bars work best because they melt smoothly and provide rich flavor without too much sweetness. Avoid standard chocolate chips for the ganache layer since they contain stabilizers that can affect the texture.

Can I use mint-flavored Oreos for the crust?

I don’t recommend mint-flavored Oreos because their additional oils make the crust greasy and affect texture. Classic Oreo cookies (not Double Stuf) give a sturdier, more balanced crust.

What if I don't have crème de menthe syrup?

You can substitute by increasing the confectioners’ sugar to 1 cup and adding extra peppermint extract (about ½ teaspoon or more to taste), plus a drop of light green gel food coloring if desired. This isn’t quite the same but still delicious!

Final Thoughts

This Crème de Menthe Mint Chocolate Pie Recipe holds a special place in my kitchen because it blends simple ingredients into something unexpectedly luxurious. Whether you’re treating yourself or sharing at a party, it’s guaranteed to earn compliments and smiles. Give it a try—you’ll see why mint and chocolate are such a timeless duo!