Description
This Crème de Menthe Pie features a rich chocolate Oreo crust topped with a smooth and minty cream cheese filling and a luscious mint chocolate ganache. Perfectly balanced with sweet peppermint flavors, it's an elegant no-bake dessert that needs chilling to set, making it an ideal make-ahead treat for any occasion.
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.
- Make Crust: Pulse 22 Oreos including cream filling in a food processor until finely ground, about 2 cups of crumbs. Transfer crumbs to a bowl, add melted butter and stir until combined. Press this mixture firmly into the bottom and up the sides of an ungreased 9-inch pie dish to form a thick crust. Bake for 10 minutes, then set aside on a cooling rack.
- Prepare Ganache: Place chopped chocolate in a medium heatproof bowl. Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Pour hot cream over the chocolate, let it sit for 2–3 minutes to soften, then add peppermint extract and stir gently until smooth. Pour ganache into the cooled crust and spread evenly across bottom and up sides. Refrigerate to cool completely before filling.
- Whip Cream: Using a hand or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
- Mix Filling Base: In another bowl, beat softened cream cheese on medium speed until smooth and creamy. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract; continue beating on medium-high until fully combined and smooth with no lumps.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture using a silicone spatula, taking care not to deflate the whipped cream. Then fold in the chopped chocolate or mini chips until evenly incorporated.
- Assemble Pie: Spread the filling evenly into the cooled crust with ganache. Smooth the top with an offset spatula.
- Chill: Cover the pie and refrigerate for at least 6 hours or up to 2 days to allow it to set properly.
- Serve & Garnish: Before serving, optionally garnish with homemade whipped cream, fresh mint leaves, and chocolate curls. Cut into slices using a clean sharp knife, wiping between cuts for neat slices.
- Store Leftovers: Cover and refrigerate or freeze the leftover pie for up to 5 days.
Notes
- This dessert is ideal for making ahead; chilling time is crucial for proper setting. Prepare up to 2 days in advance.
- The crust and ganache can be made up to 3 days ahead; keep refrigerated and add filling when ready.
- Crème de menthe syrup is nonalcoholic and sweet; if unavailable, increase confectioners’ sugar to 1 cup and peppermint extract to 1/2 teaspoon, with optional green food coloring.
- Use classic Oreos (not Double Stuf or mint flavor) for best results in the crust to avoid greasiness.
- Use good-quality bittersweet or semi-sweet baking chocolate for ganache; avoid chocolate chips as they don't melt smoothly.
- Peppermint extract is preferred over mint extract for a cleaner, sharper flavor; mint extract may taste like toothpaste.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
