Description
A luscious and refreshing Crème de Menthe Pie combining the cool, creamy texture of a classic cream pie with the rich flavors of mint and chocolate. This dessert features a crunchy Oreo crust filled with decadent mint chocolate ganache and a fluffy, mint-infused cream cheese filling, perfect for mint-chocolate lovers seeking a chilled, elegant treat.
Ingredients
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 Topping
- Homemade whipped cream
- Fresh mint leaves
- Chocolate curls or shavings
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 350°F (177°C). Using a food processor or blender, pulse 22 Oreos including the cream filling into fine crumbs, about 2 cups or 250g. Transfer crumbs to a bowl, mix in melted butter until combined. Press this mixture into an ungreased 9-inch pie dish, forming an even crust on the bottom and sides. Bake for 10 minutes, then set aside on a cooling rack.
- Make Mint Chocolate Ganache: Place the chopped chocolate in a medium heatproof bowl. Heat 1/2 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer, then immediately pour over the chocolate. Let stand for 2-3 minutes to soften the chocolate, then stir gently until smooth. Add 1/4 teaspoon peppermint extract and mix. Pour the ganache into the baked crust, spreading evenly up the sides if possible. Refrigerate to cool completely.
- Whip Heavy Cream: Using a hand or stand mixer fitted with a whisk attachment, whip 1 cup of cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
- Prepare Cream Cheese Mixture: With the mixer fitted with a whisk or paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy. Add confectioners' sugar, crème de menthe syrup, and 1/4 teaspoon peppermint extract, then beat on medium-high until fully combined and lump-free.
- Fold Whipped Cream and Chocolate: Gently fold the whipped cream into the cream cheese mixture using a silicone spatula, being careful to maintain the airiness. Finally, fold in 2 ounces of finely chopped bittersweet chocolate or mini chips.
- Assemble Pie and Chill: Spread the filling evenly into the cooled crust using an offset spatula. Cover and refrigerate the pie for at least 6 hours, preferably up to 2 days, to allow it to set fully.
- Garnish and Serve: Before serving, optionally decorate the pie with homemade whipped cream, fresh mint leaves, and chocolate curls or shavings. Slice with a clean sharp knife, wiping blade between cuts for neat slices. Store leftover pie refrigerated or frozen for up to 5 days.
Notes
- Do not use Double Stuf Oreos for the crust to ensure the right texture and sweetness.
- Make sure the crust is completely cool before pouring the ganache to prevent melting and sogginess.
- Folding whipped cream gently is key to maintaining a light and fluffy filling.
- Refrigerate the pie overnight if possible for the best set and flavor development.
- Use a clean, sharp knife warmed by running under hot water and wiped dry for the cleanest slices.
- Crème de menthe syrup adds vibrant mint flavor and color, but can be adjusted to taste.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American