Description

This Crème de Menthe Pie is a refreshing mint chocolate dessert featuring a crunchy Oreo cookie crust, a rich mint chocolate ganache layer, and a creamy peppermint-flavored filling. Perfect for mint lovers, it combines the smoothness of cream cheese and whipped cream with the brightness of crème de menthe syrup, all set in a chilled pie for a cool, indulgent treat.

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

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Instructions

Prepare the crust: Preheat the oven to 350°F (177°C). In a food processor or blender, pulse the Oreo cookies until they form fine crumbs (about 2 cups or 250g). Transfer crumbs to a large bowl, add melted butter, and mix thoroughly to combine. Press the crumb mixture firmly into the bottom and up the sides of an ungreased 9-inch pie dish to form a compact crust. Bake for 10 minutes, then set aside on a cooling rack to cool slightly.
Make the mint chocolate ganache: Place the chopped chocolate in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then immediately pour over the chocolate. Let sit for 2–3 minutes to soften, then add the peppermint extract and stir gently until smooth. Pour the ganache into the baked crust and spread evenly across the bottom and slightly up the sides. Refrigerate the crust with ganache on a cooling rack until completely cool.
Prepare the filling: Using a mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside. In a separate bowl, beat the softened cream cheese on medium speed until smooth and creamy. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract, and continue beating until well combined and smooth without lumps.
Combine filling ingredients: Gently fold the whipped cream into the cream cheese mixture slowly with a silicone spatula, to retain as much air as possible. Then fold in the chopped chocolate pieces evenly.
Assemble the pie: Spread the filling evenly over the cooled ganache crust using an offset spatula to smooth the top. Cover and refrigerate the pie for at least 6 hours or up to 2 days to fully set.
Serve and garnish: Before serving, optionally decorate the pie with homemade whipped cream, fresh mint leaves, and chocolate curls. Use a clean, sharp knife for slicing, wiping it between each cut for neat pieces. Store leftovers tightly covered in the refrigerator or freezer for up to 5 days.

Notes

This pie is excellent as a make-ahead dessert; chill at least 6 hours and up to 2 days.
You can prepare the crust and ganache layers up to 3 days in advance; keep refrigerated before adding filling.
The fully assembled pie freezes well for up to 3 months; thaw overnight in fridge before serving.
Use classic regular Oreos (not Double Stuf or mint-flavored) for the best crust texture and flavor.
If crème de menthe syrup isn't available, increase confectioners’ sugar to 1 cup (120g) and peppermint extract to 1/2 teaspoon (or 3/4 teaspoon for stronger flavor), adding a drop of green gel food coloring if desired.
Avoid using mint extract instead of peppermint extract as it can taste like toothpaste.
Use finely chopped bittersweet or semi-sweet baking chocolate for best ganache results; chocolate chips don’t melt as smoothly.
For easier slicing, chill pie very well and clean knife between slices.

Nutrition

Serving Size: 1 slice (1/8th of pie)
Calories: 350 kcal
Sugar: 25 g
Sodium: 150 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 70 mg