My Mint Chocolate Pie recipe has gone retro! It may have started in Grandma’s kitchen and been inspired by the classic Grasshopper cocktail, but this no bake green dessert is even better because there’s a bit of green booze folded into the mint-flavored filling!
Mint Chocolate Pie Recipe
Our easy Mint Chocolate Pie is a fun way to chew your booze! Prepared with a similar flavor profile, bright green color, and crunchy Oreo crust as a grasshopper pie but with the tang and texture of my Chocolate Peppermint Cheesecake, this mint pie recipe merges the two mint pies into one alcohol-infused dessert.
While this dessert may remind you of the chocolate mint after dinner drink or a scoop of mint chocolate chip ice cream, don’t let the innocent taste fool you – the creme de menthe liqueur is mellowed by the whipped cream cheese mixture and dulled due to freezing.
Difference Between Mint Chocolate Pie And Grasshopper Pie
Mint chocolate pie and grasshopper pie are both delicious desserts featuring mint and chocolate flavors, but what makes this mint chocolate cream pie so unique is that it’s a mashup of both! A mint pie usually has a creamy, dense filling that’s flavored with mint extract and often colored green (like my Thin Mint Cheesecake). A grasshopper pie has a light, fluffy mousse-like filling and uses crème de menthe liqueur for flavor.
For this revised mint pie recipe, I’ve replaced the marshmallow mixture from the original grasshopper pie recipe with a cheesecake layer, folded crushed cookies into a fluffy filling, and piled it into an Oreo cookie crust.
Ingredients Notes
- Chocolate sandwich cookies: I used original Oreos for this recipe, but any brand of chocolate cream cookies will work. Just be sure you are not using the double stuff or the thins, as this will alter the recipe and the results. Feel free to use a gluten free chocolate cream cookie for a GF version.
- Unsalted butter: Melted butter helps to bind the Oreo cookie crumbs together, forming a cohesive crust that will hold the filling.
- Cream cheese: Make sure your cream cheese is at room temperature to avoid lumps in the mixture. I prefer using full-fat cream cheese for this recipe because it gives the filling the most flavor and richness. Reduced-fat cream cheese would still work, but it may not be as rich-tasting.
- Powdered sugar: Provides some sweetness to offset the tangy cream cheese.
- Creme de menthe liqueur: I used DeKuyper brand because it provides the right balance of flavor and color. If your creme de menthe is clear, and not the traditional mint green color, you can add a few drops of gel food coloring to your cream cheese mixture to color your pie filling. I suggest starting with 2-3 drops green food coloring and increasing the amount until your pie filling mixture reaches your desired mint green color.
- Heavy whipping cream: Make sure to use very cold cream. It whips better and achieves more volume, ensuring the filling is fluffy and light.
See the recipe card for full information on ingredients and quantities.
How to Make Mint Chocolate Pie
- Create The Crust: Pulse the cookies into fine crumbs. Drizzle in the melted butter and blend until the texture looks like wet sand. Press the cookie crumbs into the bottom, and up the sides, of the pie dish. Freeze for 15 minutes to firm up.
- Make The Cream Cheese Mixture: Beat the cream cheese and powdered sugar until smooth and fluffy. Add the creme de menthe liqueur and mix again until fully incorporated. Set aside.
- Form The Filling: Beat the heavy whipping cream for 2-3 minutes or until stiff peaks form. Fold the whipped cream into the cream cheese mixture and then fold in the crushed cookies.
- Fill And Freeze: Spread the mint chocolate pie filling into the crust and sprinkle finely crushed cookies on top of the pie. Freeze for 1-2 hours, or until the pie filling has firmed up completely.
- Slice And Serve: Allow the pie to sit at room temperature for a couple minutes to soften slightly. Slices, serve, and enjoy!
Serving Suggestions
A chocolate mint pie is the perfect sweet treat for St. Patrick’s Day parties, Christmas, potlucks, or any time you crave a mint chocolate combination.
Feeling fancy? Why not top each slice with a dollop of Homemade Whipped Cream and and place a mini Oreo cookie in the middle? Or, serve your slices with more minty options, like one of my copycat Andes Mints, homemade Peppermint Patties, or Mint Chocolate Chip Cookies placed into the center of the piped whipped topping.
Tips & Variations
- Skip A Step: If preferred, you can substitute the homemade chocolate cookie crust for a premade, store-bought, 9-inch Oreo cookie crust. If using this shortcut substitute, you will not need to freeze the crust before adding the pie filling.
- Create Your Crust: Use a flat-bottomed dry measuring cup to gently press and pack the cookie crumbs into the bottom and up the sides of the pie dish. This will create a uniform thickness for your chocolate cookie crust.
- Stop The Spray: When whipping the cream, make sure to start your mixer on low speed and gradually work your way up to high speed as the heavy cream starts to thicken to avoid spraying heavy cream all over the counter.
- Crush Your Cookies: I like to place my cookies into a heavy duty zip top bag, and roughly crush them using a rolling pin or meat mallet. You can also use blender or food processor. Make sure you crush the entire cookie and do not remove the filling.
- Make Clean Cuts: To get clean slices, I like to use a serrated knife. I find it best to dip my knife into hot water before cutting, and once the knife heats up, wipe off the excess water, and slice the pie. Heat and wipe the knife in between each slice.
How To Make a Non-Alcoholic Mint Chocolate Pie
If you are serving kids and you want to make this without using alcohol, you can substitute the liqueur by adding ½ teaspoon (or more to taste) of peppermint extract to the cream cheese mixture.
You will need to add a couple drops of green gel food coloring to achieve the green color for the filling that the green creme de menthe gives the recipe. The mint extract will not add quite the same flavor as the creme de menthe but it will still be delicious.
How To Soften Cream Cheese
To soften the cream cheese, remove the package from the foil and place it on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave it on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours or it could start to grow bacteria that could lead to food-borne illness.
Proper Storage
- To Store: This mint chocolate pie is best served chilled. You can store leftovers in the refrigerator, lightly covered with plastic wrap, for up to 5 days.
- To Freeze: You can freeze this pie, wrapped in a layer of plastic wrap followed by a layer of aluminum foil, for up to 2 months.
How To Make Ahead
If you plan to make this mint chocolate pie in advance, you can skip the freezing step to firm up the filling. Refrigerate the pie for at least 8 hours, or up to overnight, before slicing and serving. You just want to be sure that your pie filling has firmed up before slicing. The texture of the firmed up filling should be similar to a no bake cheesecake filling.
More Delicious Pie REcipes
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Mint Chocolate Pie
Ingredients
- 33 chocolate sandwich cookies 13.29 ounce package of standard OREO cookies, divided (23 cookies for the crust, 8 cookies roughly crushed to mix into the pie filling and 2 cookies finely crushed for the topping)
- 5 tablespoons unsalted butter melted
- 8 ounce block cream cheese room temperature
- ¾ cup powdered sugar sifted
- 3 tablespoons creme de menthe liqueur DeKuyper brand – green colored
- 1 cup heavy whipping cream very cold
Instructions
- To make the crust, add 23 chocolate sandwich cookies to the bowl of a food processor and pulse until fine crumbs form.33 chocolate sandwich cookies
- With the food processor on low, slowly drizzle in the melted unsalted butter. Blend until the melted butter has fully incorporated into the fine cookie crumbs and the texture of the mixture looks like wet sand. The mixture should hold together when squeezed between your fingers.5 tablespoons unsalted butter
- Transfer the cookie mixture to a 9 inch, freezer safe, pie dish. Press the cookie crumbs into the bottom, and up the sides, of the pie dish to form a chocolate cookie crust. You can use a flat bottomed dry measure cup to gently press, and pack firmly, the cookie crumbs to create a uniform thickness for your chocolate cookie crust.
- Place the chocolate cookie crust into the freezer for 15 minutes to firm up while you prepare the pie filling.
- To a large mixing bowl add the softened cream cheese and powdered sugar. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until the cream cheese is smooth and fluffy.8 ounce block cream cheese, ¾ cup powdered sugar
- Add the creme de menthe liqueur to the cream cheese mixture and mix again on low speed until fully incorporated. Set aside.3 tablespoons creme de menthe liqueur
- To a separate large mixing bowl add the very cold heavy whipping cream. Using a handheld mixer, beat the heavy whipping cream for 2-3 minutes or until stiff peaks form. You will want to start your mixer on low speed and gradually work your way up to high speed as the heavy cream starts to thicken to avoid spraying heavy cream all over the counter.1 cup heavy whipping cream
- To the cream cheese mixture, gently fold in the whipped cream until fully incorporated and no white streaks remain from the whipped cream.
- To a heavy duty zip top bag, add 8 chocolate sandwich cookies and roughly crush them using a rolling pin or meat mallet. Add the roughly crushed cookies to the pie filling mixture and gently fold them in until evenly distributed. Save the bag used to crush the cookies.
- Remove the chocolate cookie pie crust from the freezer. Transfer the mint chocolate pie filling into the crust and spread it into an even layer.
- To the same bag used to roughly crush the chocolate sandwich cookies, add the remaining 2 cookies to the bag and finely crush those cookies using a rolling pin or meat mallet. Sprinkle the finely crushed chocolate sandwich cookies onto the top of the pie for a decorative garnish.
- Place the pie back into the freezer and freezer for 1-2 hours, or until the pie filling has firmed up completely.
- Once the pie filling has firmed up completely, remove the pie from the freezer and slice to serve. You may need to allow the pie to sit at room temperature for a couple minutes to soften just slightly to get nice clean slices.
Jenn’s Notes
- To Store: This mint chocolate pie is best served chilled. You can store leftovers in the refrigerator, lightly covered with plastic wrap, for up to 5 days.
- To Freeze: You can freeze this pie, wrapped in a layer of plastic wrap followed by a layer of aluminum foil, for up to 2 months.
- You can substitute the homemade chocolate cookie crust for a premade, store bought, 9 inch, Oreo cookie crust if preferred. You will not need to freeze the crust before adding the pie filling if using this shortcut substitute.
- You can use a flat bottomed dry measure cup to gently press, and pack firmly, the cookie crumbs into the bottom and up the sides of the pie dish. This will create a uniform thickness for your chocolate cookie crust.
- When whipping the cream, make sure to start your mixer on low speed and gradually work your way up to high speed as the heavy cream starts to thicken to avoid spraying heavy cream all over the counter.
- I like to place my cookies into a heavy duty zip top bag, and roughly crush them using a rolling pin or meat mallet. You can also use blender or food processor. Make sure you crush the entire cookie and do not remove the filling.
- To get clean slices, I like to use a serrated knife. I find it best to dip my knife into hot water before cutting, and once the knife heats up, wipe off the excess water, and slice the pie. Heat and wipe the knife in between each slice.
- If you plan to make this mint chocolate pie in advance, you can skip the freezing step to firm up the filling (step 12) refrigerate the pie for at least 8 hours, or up to overnight, before slicing and serving. You just want to be sure that your pie filling has firmed up before slicing. The texture of the firmed up filling should be similar to a no bake cheesecake filling.
- If you are serving kids, and you want to make this without using the liqueur, you can certainly substitute the liqueurs by adding ½ teaspoon (or more to taste) of peppermint extract to the cream cheese mixture. You will need to add a couple drops of green gel food coloring to achieve the green colored pie filling that the green creme de menthe gives the recipe. The peppermint extract will not add quite the same flavor as the creme de menthe but it will still be delicious.
