Description
A creamy, minty, and chocolatey no-bake dessert featuring a rich Oreo crust, a light crème de menthe filling, and a whipped cream topping. This refreshing pie is the perfect make-ahead treat for holidays, summer gatherings, or any time you crave a cool, indulgent dessert!
Ingredients
Units
Scale
For the Crust:
- 2 cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
- 1/3 cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup crème de menthe (or 1 teaspoon mint extract + green food coloring for a non-alcoholic version)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
For the Topping:
- 1 cup whipped cream
- 1/4 cup crushed mint chocolate cookies (such as Thin Mints or Andes Mints)
Instructions
-
Prepare the Crust:
- In a bowl, mix the chocolate cookie crumbs with melted butter.
- Press the mixture into a 9-inch pie pan, ensuring an even layer.
- Refrigerate for 30 minutes to set.
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Make the Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk and crème de menthe (or mint extract + food coloring), mixing until well combined.
-
Whip the Cream:
- In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the mint mixture until fully incorporated.
-
Chill the Pie:
- Pour the filling into the chilled crust, smoothing the top.
- Refrigerate for at least 4 hours, or until firm.
-
Decorate & Serve:
- Top with whipped cream swirls and sprinkle with crushed mint chocolate cookies.
- Slice and enjoy!
Notes
- Make-Ahead: This pie can be made a day in advance and kept refrigerated.
- Storage: Store in the refrigerator for up to 3 days or freeze for a firmer, ice cream-like texture.
- Variations: Try using a chocolate ganache drizzle for an extra indulgent touch.
