Description
This Crème de Menthe Pie features a rich and creamy mint chocolate filling nestled in a crunchy Oreo cookie crust with a smooth mint chocolate ganache layer. Perfectly chilled and set, this dessert delivers refreshing mint flavor balanced with bittersweet chocolate for an indulgent treat ideal for mint lovers.
Ingredients
Scale
Crust
- 22 whole Oreo cookies (250g; not Double Stuf)
- 4 Tablespoons (56g) unsalted butter, melted
Mint Chocolate Ganache
- 1/2 cup (120ml) heavy cream
- 4 ounces (113g) bittersweet or semi-sweet chocolate, finely chopped
- 1/4 teaspoon peppermint extract
Filling
- 1 cup (240ml) heavy cream, cold
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 3 Tablespoons (45ml) 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: Set your oven to 350°F (177°C) to prepare for baking the crust.
- Prepare Crust: Pulse 22 Oreos in a food processor until they become fine crumbs (about 2 cups packed). Transfer crumbs to a bowl, mix in melted butter until combined, breaking up any large chunks. Press this mixture firmly into an ungreased 9-inch pie dish, shaping it up the sides to form a compact crust. Bake for 10 minutes, then cool on a rack.
- Make Mint Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat cream in a saucepan until it simmers, then pour over the chocolate. Let sit 2–3 minutes to melt the chocolate, add peppermint extract, and stir until smooth. Pour ganache into the cooled crust, spreading evenly and coating the bottom and sides slightly. Refrigerate on cooling rack to chill completely.
- 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.
- Prepare Filling Base: Beat cream cheese on medium speed until smooth and creamy. Add confectioners’ sugar, crème de menthe syrup, and peppermint extract, then beat on medium-high speed until fully combined and smooth, scraping down the bowl as needed.
- Fold in Whipped Cream and Chocolate: Gently fold the whipped cream into the cream cheese mixture to preserve airiness. Then fold in the chopped chocolate pieces until evenly distributed.
- Assemble Pie: Spread the filling evenly over the chilled ganache crust using an offset spatula. Smooth the top, then cover the pie tightly.
- Chill Pie: Refrigerate the pie for at least 6 hours or up to 2 days to allow it to set and develop flavor.
- Garnish and Serve: Optionally decorate with whipped cream, fresh mint leaves, and chocolate curls. Use a clean sharp knife wiped between cuts to slice neatly. Store leftovers covered in the fridge or freezer for up to 5 days.
Notes
- This pie should be made ahead as it requires at least 6 hours chilling for best texture and flavor. You can also prepare the crust and ganache layer up to 3 days in advance and refrigerate separately.
- Freeze fully assembled pie for up to 3 months; thaw overnight in refrigerator before serving.
- Use classic Oreo cookies (not Double Stuf or mint-flavored) for the crust to avoid greasy texture and best results.
- Use high-quality bittersweet or semi-sweet baking chocolate for ganache for smooth melting; avoid chocolate chips in ganache.
- If crème de menthe syrup is unavailable, increase confectioners’ sugar to 1 cup, peppermint extract to 1/2 teaspoon (or 3/4 teaspoon for stronger flavor), and optionally add a drop of green gel food coloring.
- Do not substitute mint extract for peppermint extract as it may impart an unpleasant toothpaste-like flavor.
- Tools like a food processor, electric mixer, silicone spatula, and a 9-inch pie dish are recommended for best results.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
