This refreshing No-Bake Mint Chocolate Pie is the ultimate dessert for chocolate and mint lovers! With a creamy mint filling, a crunchy Oreo crust, and a light Cool Whip topping, this pie is easy to make and perfect for any occasion. Whether it’s a family dinner or a holiday party, this dessert will impress everyone at the table.

Why You’ll Love This Recipe

No-Bake Perfection: No need to turn on the oven—perfect for hot days or last-minute desserts.
Mint and Chocolate Heaven: The classic combination of mint and chocolate is irresistible.
Quick and Easy: With just five ingredients, this pie comes together in minutes.
Make-Ahead Dessert: Prepare it in advance for stress-free entertaining.
Light and Creamy: The whipped filling and Oreo crust create the perfect balance of texture and flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

28 Mint Oreo cookies (divided, for crust and topping)
5 tablespoons unsalted butter, melted
14 oz marshmallow creme
2 cups heavy whipping cream, whipped
1/3 cup crème de menthe

Directions

Prepare the Oreo Crust

Crush the Oreos: Place 24 Mint Oreos in a food processor and pulse until finely crushed. Reserve 4 Oreos for topping.
Mix with Butter: Combine the crushed Oreos with melted butter in a mixing bowl until the crumbs are evenly coated.
Press into the Pan: Press the mixture into the bottom and sides of a 9-inch pie pan, forming a firm crust. Chill in the refrigerator while preparing the filling.

Make the Mint Filling

Whip the Cream: In a large bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. Set aside.
Mix the Base: In a separate bowl, mix the marshmallow creme with the crème de menthe until smooth.
Fold in the Cream: Gently fold the whipped cream into the marshmallow mixture until fully combined and fluffy.

Assemble the Pie

Add the Filling: Pour the mint filling into the chilled Oreo crust, spreading it evenly.
Chill: Refrigerate the pie for at least 4 hours, or until the filling is set.

Garnish and Serve

Top with Cool Whip and Crumbles: Before serving, top the pie with Cool Whip and sprinkle with the reserved Oreo crumbles.
Serve Chilled: Slice and enjoy this cool, creamy dessert!

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

Alcohol-Free: Replace the crème de menthe with mint extract (start with 1 teaspoon) and green food coloring for the same flavor and color.
Thin Mint Pie: Use Thin Mint cookies or regular Oreos if Mint Oreos aren’t available.
Chocolate Lover’s Version: Add mini chocolate chips to the filling or drizzle chocolate sauce on top.
Peppermint Pie: Swap crème de menthe with peppermint extract for a holiday-inspired twist.
Different Crust: Try a graham cracker crust for a lighter flavor profile.

Storage/Reheating

Storage: Store the pie in the refrigerator, covered with plastic wrap, for up to 5 days.
Freezing: Freeze the pie for up to 2 months. Thaw in the refrigerator for several hours before serving.
Reheating: This dessert is best served chilled, so reheating is not necessary.

FAQs

1. Can I make this pie without alcohol?

Yes, simply replace the crème de menthe with mint extract and green food coloring for a similar flavor and color.

2. How do I prevent the crust from crumbling when serving?

Make sure to press the crust firmly into the pan and chill it before adding the filling.

3. Can I use pre-whipped topping instead of whipping cream?

Yes, store-bought whipped topping like Cool Whip can be used for convenience.

4. Can I make this pie ahead of time?

Absolutely! This pie can be made 1-2 days in advance and stored in the refrigerator until ready to serve.

5. What if I don’t have a food processor?

Place the Oreos in a sealed plastic bag and crush them with a rolling pin.

6. Can I use a different liqueur?

Yes, a chocolate or coffee-flavored liqueur would pair well with the chocolate and mint flavors.

7. How do I get a smooth filling?

Ensure the marshmallow creme and crème de menthe are fully combined before folding in the whipped cream.

8. Can I add more toppings?

Yes! Try adding chocolate shavings, sprinkles, or a drizzle of chocolate syrup for extra flair.

9. Is this pie suitable for kids?

If you replace the crème de menthe with mint extract, it’s a great kid-friendly dessert.

10. How do I keep the whipped cream stable?

Adding a tablespoon of powdered sugar when whipping the cream helps stabilize it for longer storage.

Conclusion

This No-Bake Mint Chocolate Pie is a creamy, refreshing dessert that’s perfect for any occasion. With its light mint filling, chocolatey Oreo crust, and easy prep, it’s a crowd-pleaser that anyone can whip up. Serve it chilled for a cool treat that will satisfy every chocolate and mint lover. Enjoy!

No-Bake Mint Chocolate Pie

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Author: asma
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This No-Bake Mint Chocolate Pie is a refreshing dessert with a creamy mint filling and Oreo crust! Topped with whipped cream and Oreo crumbles, it’s an easy treat perfect for any occasion. If you love the combination of chocolate and mint, this pie is a must-try!

Ingredients

Units Scale

Crust:

28 mint Oreo cookies (crushed)
5 tbsp unsalted butter (melted)

Filling:

14 oz marshmallow creme
1/3 cup crème de menthe
2 cups heavy whipping cream (whipped to stiff peaks)

Topping (Optional):

Additional whipped cream
Crushed Oreo cookies for garnish

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Instructions

Prepare the crust:
- In a food processor, crush the mint Oreo cookies into fine crumbs. Reserve 2–3 tbsp for garnish if desired.
- Mix the crushed Oreos with the melted butter until evenly combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Place in the refrigerator to chill while preparing the filling.
Make the filling:
- In a large bowl, whisk together the marshmallow creme and crème de menthe until smooth and well combined.
- Gently fold the whipped heavy cream into the mint mixture until fully incorporated, ensuring the filling stays light and fluffy.
Assemble the pie:
- Pour the mint filling into the prepared Oreo crust, spreading it out evenly with a spatula.
Chill:
- Cover the pie and refrigerate for at least 4 hours, or until fully set.
Garnish and serve:
- Before serving, top with additional whipped cream and sprinkle with crushed Oreo cookies. Slice and enjoy!

Notes

Substitute crème de menthe with peppermint extract (1–2 tsp) for a non-alcoholic version.
For a richer crust, add a pinch of salt to the Oreo and butter mixture.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Desserts
Method: No-Bake
Cuisine: American