Mint Chocolate Pie

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Mint Chocolate Pie is prepared and spiked grasshopper pie-style! A chocolate cookie crust with a creamy minty filling made to mimic your favorite after dinner drink.

Prep Time20

Cook Time0

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings (9 inch pie)

Calories: 488kcal

Author: Jennifer Fishkind

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.

Notes

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.

Tips:

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.

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