No-Bake Chocolate Mint Pie
This no-bake mint pie is light yet indulgent, minty yet rich, and a perfect dessert for chocolate-mint lovers. Whether for holiday gatherings, summer treats, or just because, this easy dessert will surely be a hit!
Servings: 8
Calories: 769kcal
Equipment
- 1 9" springform pan or 9" pie dish
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Food processor or blender
- Rubber spatula
Ingredients
Oreo Crust
- 2 ½ cups oreo cookie crumbs ~25 cookies
- 6 tablespoons unsalted butter melted
- ½ teaspoon kosher salt
Mint Pie Filling
- 1½ cups heavy whipping cream cold
- 12 oz full-fat cream cheese brick style
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon mint extract
- 1 teaspoon peppermint extract
- Green food coloring
Chocolate Ganache
- 2 oz semi-sweet chocolate 60-70% cacao, chopped
- 2 oz heavy whipping cream
Instructions
Oreo Crust
- Prepare a 9" springform pan by lining it with parchment paper. This is optional, but is a failsafe to ensure the crust removes without sticking or breaking.
- Note: you can also use a 9" pie plate, but I find a springform to be easier to slice and remove the pieces.
- In a large bowl, combine the oreo crumbs, melted butter, and salt with a fork until all of the crumbs are evenly moistened.2 ½ cups oreo cookie crumbs, 6 tablespoons unsalted butter, ½ teaspoon kosher salt
- Press the crumbs into the bottom and ⅓ of the way up the sides of the pan. Freeze while you prepare the filling.
Mint Pie Filling
- In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a hand mixer), whip the cream on medium low speed until it thickens slightly, then increase to high speed and whip until stiff peaks form and a dollop holds on the tip of the whisk without falling off.1½ cups heavy whipping cream
- Transfer to another bowl.
- Switch to the paddle attachment and add the cream cheese, powdered sugar, vanilla, peppermint, and food coloring. Beat until smooth, scrape down the sides, and beat again.12 oz full-fat cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon mint extract, 1 teaspoon peppermint extract, Green food coloring
- Note: Add more food coloring after scraping the sides if needed (keep in mind the whipped cream will lighten the final color slightly).
- Gently old the whipped cream into the cream cheese mixture in two batches until completely smooth and no white streaks remain.
- Add the mint filling into the oreo crust and use an offset spatula to spread it evenly to the edges. Refrigerate uncovered for 4 hours.
Chocolate Ganache
- Add the chopped chocolate and heavy whipping cream to a heat safe bowl and microwave in 30-second bursts until steaming (about 60-90 seconds). Gently stir until a smooth chocolate ganache forms, then let it cool slightly for a few minutes.2 oz semi-sweet chocolate, 2 oz heavy whipping cream
- Spread the ganache on top of the chilled pie, leaving about an inch of green around the edges.
- Finish with oreo crumbs, chocolate chips, chopped andes candies, chopped mint oreos, chocolate curls, or whipped cream before serving.
Video
Notes
To get clean slices, remove the ring from the springform pan, then slice down in one motion, slide the knife out from the side (keeping it along the bottom), clean it off, and repeat.
If it's difficult to cut through the cold ganache, run the knife under hot water, dry it off, then cut the slices.
Store the pie covered or uncovered in the fridge for up to one week. Enjoy cold.
Nutrition
Calories: 769kcal | Carbohydrates: 75g | Protein: 13g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 7g | Cholesterol: 87mg | Sodium: 841mg | Potassium: 305mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1058IU | Vitamin C: 0.3mg | Calcium: 191mg | Iron: 3mg
