No Bake Mint Chocolate Pie
Prep Time
30 mins
Chill Time
4 hrs
Total Time
30 mins
This No Bake Mint Chocolate Pie has a homemade oreo crust, a layer of chocolate ganache and is finished off with a mint cream pie filling. Some homemade whipped cream and chocolate shavings complete this easy no bake chocolate mint pie, making it a perfect St. Patrick’s Day dessert!
Course: Dessert
Cuisine: American
Keyword: Mint Chocolate Pie
Servings: 10 slices
Author: Michelle
Oreo Crust
  • 20 Oreos, regular, chocolate or mint
  • 6 Tbsp butter, melted
  • 1 1/2 cups semi sweet chocolate chips
  • 1/2 cup heavy cream
Whipped Cream
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
Mint Cream Filling
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup Andes mints, roughly chopped
  • 1/2 cup semi sweet chocolate chips
  • 1/4 tsp mint extract (if you like your pie very minty, you can use up to 1/2 tsp mint extract)
  • 3-4 drops green food coloring
  • Andes mints, chopped
  • 4 Oreos, chopped
Oreo Crust
  1. Crush Oreos into fine crumbs, using a food processor. Mix the crumbs with melted butter, and press into a 9” or 10” pie plate. Set aside.
  1. Heat heavy cream until just below a boil (either on the stove or in the microwave) and pour over chocolate chips. Allow the mixture to sit for a couple of minutes, then whisk the mixture until all the chocolate is melted.
  2. Pour the ganache into the crust, spreading it in an even layer. Place the crust into the fridge to allow the ganache to set up.
Whipped Cream
  1. Whip heavy whipping cream and powdered sugar together until it thickens up and is the consistency of whipped cream. Divide the whipped cream in half and set aside.
Mint Cream Filling
  1. Mix cream cheese, powdered sugar together, and mint extract together until well combined.
  2. Add in food coloring and mix until combined.
  3. Mix chocolate chips and chopped Andes mints into the cream cheese.
  4. Fold half of the whipped cream into the cream cheese mixture, mixing gently until all of the whipped cream is incorporated.
  5. Take the crust out of the fridge, and pour the mint filling over the top of the ganache, spreading in an even layer.
  6. Top the pie with the remaining whipped cream and sprinkle the top with additional chopped Andes mint and Oreo crumbs, if desired.
  7. Refrigerate for 4 hours, or overnight.
  8. Enjoy!