Description
A decadent Crème de Menthe Pie featuring a rich Oreo cookie crust, smooth mint chocolate ganache, and a creamy peppermint-flavored filling. Perfectly refreshing with a luscious texture, this no-bake pie chills to set offering a sweet and minty dessert ideal for special occasions.
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: Pulse whole Oreo cookies in a food processor or blender until fine crumbs form, about 2 cups packed crumbs. Transfer to a bowl and mix in melted butter until thoroughly combined. Press the crumb mixture firmly into an ungreased 9-inch pie dish, covering the bottom and up the sides evenly. Bake for 10 minutes, then set aside on a cooling rack to slightly cool.
- Make Mint Chocolate Ganache: Place chopped chocolate in a medium heatproof bowl. Heat heavy cream over medium heat until simmering, then immediately pour it over the chocolate. Let sit for 2–3 minutes to soften, then stir until smooth. Stir in peppermint extract. Pour the ganache over the baked crust, spreading it evenly across the bottom and slightly up the sides. Refrigerate on a cooling rack until completely cool and set.
- Prepare Filling: Whip cold heavy cream to stiff peaks using a hand or stand mixer. In another bowl, beat softened cream cheese until smooth. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract, beating until fully combined and smooth. Gently fold the whipped cream into the cream cheese mixture without deflating it, then fold in the chopped chocolate.
- Assemble Pie: Spread the filling evenly into the cooled crust over the ganache layer, smoothing the top with an offset spatula.
- Chill Pie: Cover the pie and refrigerate for at least 6 hours, up to 2 days, to allow it to fully set and develop flavor.
- Serve and Garnish: Optionally, garnish with whipped cream, fresh mint leaves, and chocolate curls. Use a clean sharp knife and wipe between slices for neat servings. Store leftover pie covered in the refrigerator or freezer for up to 5 days.
Notes
- This pie benefits from a long chilling time; make it ahead and refrigerate for up to 2 days before serving.
- You can prepare the crust and ganache layer up to 3 days in advance and keep refrigerated until filling is added.
- The fully assembled pie can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
- Use classic Oreo cookies (not Double Stuf) for the crust to avoid excess greasiness; avoid mint-flavored Oreos.
- Bittersweet or semi-sweet baking chocolate bars are best for ganache; chocolate chips don’t melt as smoothly.
- If crème de menthe syrup is unavailable, increase confectioners’ sugar to 1 cup and peppermint extract to 1/2 teaspoon for a similar flavor; add a drop of green gel food coloring if desired.
- Use peppermint extract rather than mint extract for a clean, sharp flavor to avoid a toothpaste taste.
- Use a food processor for the Oreo crumbs and a hand or stand mixer for whipping cream and mixing filling for best texture.
- For neat slices, wipe the knife clean between each cut.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 29 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
