Description
This Crème de Menthe Pie is a luscious mint chocolate dessert featuring a crisp Oreo crust, rich mint-infused chocolate ganache, and a creamy, fluffy crème de menthe filling with chocolate bits. Perfectly chilled and garnished with whipped cream and fresh mint, this pie offers a refreshing yet indulgent treat ideal for mint and chocolate lovers.
Ingredients
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)
Toppings (Optional)
- Homemade whipped cream
- Fresh mint leaves
- Chocolate curls or shavings
Instructions
- Preheat the oven: Set your oven to 350°F (177°C) to prepare for baking the crust.
- Bake the crust: In a food processor, pulse the Oreos until fine crumbs form (about 2 cups or 250g). Combine the crumbs with melted butter until thick and wet. Press the mixture firmly into an ungreased 9-inch pie dish covering bottom and sides. Bake for 10 minutes then cool on a rack.
- Make the mint chocolate ganache: Place chopped chocolate in heatproof bowl. Heat 1/2 cup heavy cream in a saucepan until it just begins to simmer, then pour over chocolate. Let sit 2–3 minutes to soften, add peppermint extract, and stir gently until smooth. Pour ganache into cooled crust, spreading evenly across bottom and sides. Refrigerate to cool completely.
- Whip the cream: Using a hand or stand mixer with a whisk attachment, whip 1 cup cold heavy cream to stiff peaks (about 4 minutes). Set aside.
- Prepare the cream cheese mixture: Beat softened cream cheese on medium speed until smooth. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract. Mix on medium-high speed until well combined and smooth.
- Fold the whipped cream and chocolate: Gently fold the whipped cream into the cream cheese mixture to keep it light and airy. Then fold in the chopped chocolate pieces.
- Assemble the pie: Spread the filling evenly over the cooled crust with ganache using an offset spatula to smooth the top.
- Chill: Cover and refrigerate for at least 6 hours or up to 2 days to allow the pie to set completely.
- Serve and garnish: Optionally garnish with homemade whipped cream, fresh mint leaves, and chocolate curls. Slice with a clean, sharp knife, wiping it between cuts for neat slices.
- Storage: Store leftovers covered in the refrigerator or freezer for up to 5 days.
Notes
- Using full-fat brick cream cheese ensures a rich, creamy texture for the filling.
- Make sure the ganache and crust are completely cooled before adding the filling to prevent melting.
- The pie improves in flavor and texture the longer it chills, so overnight refrigeration is recommended.
- Cleaning the knife between slices will help maintain clean pie slices.
- Optional toppings like whipped cream, fresh mint, and chocolate shavings elevate presentation and flavor.
- The crust is made with Oreo cookies including the cream filling, which adds sweetness and depth.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
