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    Home » pies & tarts

    Published: Mar 14, 2019 • Modified: Nov 5, 2021 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    No Bake Mint Chocolate Pie

    Jump to Recipe Print Recipe

    Whether you celebrate Pi Day or St. Patty's Day, this refreshing No Bake Mint Chocolate Pie is an easy dessert to whip up for any occasion! It has a light and creamy mint filling that's topped with Cool Whip and some Oreo crumbles. If you love chocolate and mint together as much as I do, you will fall head over heels for this recipe!

    No Bake Mint Chocolate Pie | Angled photo of mint chocolate pie with slices removed | Image and Copyright Policy: © Beyond the Butter, LLC.
    No Bake Mint Chocolate Pie | Overhead photo of Mint Chocolate Pie | Image and Copyright Policy: © Beyond the Butter, LLC.
    No Bake Mint Chocolate Pie | Up close photo of sliced mint chocolate pie | Image and Copyright Policy: © Beyond the Butter, LLC.

    Tips for Making an Easy No Bake Mint Chocolate Pie

    • For this mint chocolate pie recipe, you can make your own Oreo pie crust or you can easily buy one pre-made at the grocery store. They usually can be found in the baking aisle.
    • I used a springform pan for my Oreo pie crust, but a 9" pie plate will work just as well.
    • After making the Oreo pie crust, chill it in the freezer for 30-45 minutes until it's set.
    • If you prefer to bake your pie crust, you can do so for 8-10 minutes at 350ºF. Allow the crust to completely cool before adding the mint chocolate pie filling.
    • After adding the mint chocolate pie filling, chill in the refrigerator for 5-6 hours or overnight. Personally, I like to chill mine in the freezer, but just note, before you're ready to serve it, leave it out for 10-15 minutes so it will be easier to cut. I also like to use this time to decorate the top of the pie with piped on Cool Whip and crushed Oreos.
    • You can use Cool Whip in place of the heavy whipping cream (and skip the step about beating the cream into stuff peaks), if you'd like. Because heavy cream doubles in size when whipped, you'll double the amount of Cool Whip used. So for this recipe, you'd use 2 cups of Cool Whip in place of 1 cup of heavy whipping cream.

    Give These Other Beyond the Butter Pie Recipes a Try!

    • Chocolate Chip Ricotta Cake
    • Candy Cane Hearts
    • Classic Spritz Cookies
    • Soft and Chewy Gingerbread Cookies
    No Bake Mint Chocolate Pie | Angled photo of mint chocolate pie with slices removed | Image and Copyright Policy: © Beyond the Butter, LLC.

    No Bake Mint Chocolate Pie

    Author: Jennifer
    This refreshing No Bake Mint Chocolate Pie is an easy dessert to whip up for any occasion! It has a light and creamy mint filling that's topped with Cool Whip and some Oreo crumbles. If you love chocolate and mint together as much as I do, you will fall head over heels for this recipe!
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 1 hour 20 minutes
    Chill Time 6 hours
    Total Time 7 hours 20 minutes
    Course Dessert
    Cuisine American
    Servings 14 servings

    Ingredients
     

    Oreo pie crust

    • 30 Mint Oreo Cookies (crushed into fine crumbs, plus additional Oreos for chopping up as pie topping )
    • ½ cup Unsalted Butter (room temperature)
    • 3.5 oz Milk Chocolate

    mint pie filling

    • 16 oz Marshmallow Creme (or 24 large marshmallows) (melted)
    • 1 teaspoon Vanilla Extract
    • 1 cup Heavy Whipping Cream
    • 8 oz Cream Cheese (room temperature)
    • 1 cup Powdered Sugar
    • 1 teaspoon Peppermint Extract
    • 6-7 drops Green Food Coloring (I used Watkin's Natural Food Coloring)
    • 1 Container of Cool Whip (for pie topping)

    Instructions

    Oreo pie crust

    • Using a food processor, process the Oreos, unsalted butter, and milk chocolate until a crumbly mixture forms.
      To clarify further, the mixture will be soft, crumbly and thick, and not dry in texture like some cookie crusts can be. You should be able to easily mold it into the springform pan using either your hands or a spatula.
      30 Mint Oreo Cookies, ½ cup Unsalted Butter, 3.5 oz Milk Chocolate
    • Press the mixture into the bottom of a 9" springform pan and up along the sides as well. Smooth and even out the crust using a spoon or angled spatula. Place the springform pan in the freezer for 30 minutes to firm up. 

    mint pie filling

    • While your crust is in the freezer, in a medium saucepan, add in the marshmallow fluff (or marshmallows) and the vanilla extract. Heat over low heat, stirring until it's softened and just melted.
      If using the marshmallow fluff, this will be sticky at first. Take a spatula and use as much as you can from the container.
      Remove from heat and allow to cool completely. 
      16 oz Marshmallow Creme (or 24 large marshmallows), 1 teaspoon Vanilla Extract
    • Using your hand mixer or stand mixer fitted with the whisk attachment, beat the heavy whipping cream until it forms stiff peaks. This will take a good 5-6 minutes. It should look like whipped cream when it's done.
      1 cup Heavy Whipping Cream
    • In a separate mixing bowl, beat together the cream cheese for 1-2 minutes. Then add in the powdered sugar, melted marshmallow fluff, and peppermint extract.
      16 oz Marshmallow Creme (or 24 large marshmallows), 8 oz Cream Cheese, 1 cup Powdered Sugar, 1 teaspoon Peppermint Extract
    • Fold in the whipped cream and add in the drops of green food coloring. I used 6-7 drops, but you can make it as green as you'd like!
      6-7 drops Green Food Coloring
    • Pour the mint pie filling mixture into the chilled Oreo pie crust and chill in the refrigerator or freezer for 5-6 hours or overnight. Carefully remove the outer ring from the springform pan. Tip: If your ring doesn't want to fully pull off from the top, don't force it. Lift the pie up through the ring instead. This is what I had to do and it was fine.
    • Before serving, I like to pipe on some cool whip and sprinkle with some extra crushed Oreos and chocolate curls (which were bought from the grocery store in the baking aisle!)
      1 Container of Cool Whip

    Recipe Notes

    For this mint chocolate pie recipe, you can make your own Oreo pie crust or you can easily buy one pre-made at the grocery store. They usually can be found in the baking aisle.
    I used a 9 inch springform pan for my Oreo pie crust, but a 9 inch pie plate will work just as well.
    After making the Oreo pie crust, chill it in the freezer for 30 minutes until it's set.
    If you prefer to bake your pie crust, you can do so for 8-10 minutes at 350ºF. Allow the crust to completely cool before adding the mint chocolate pie filling.
    After adding the mint chocolate pie filling, chill in the refrigerator for 5-6 hours or overnight. Personally, I like to chill mine in the freezer, but just note, before you're ready to serve it, leave it out for 10-15 minutes so it will be easier to cut. I also like to use this time to decorate the top of the pie with piped on Cool Whip and crushed Oreos.
    You can use Cool Whip in place of the heavy whipping cream (and skip the step about beating the cream into stuff peaks), if you'd like. Because heavy cream doubles in size when whipped, you'll double the amount of Cool Whip used. So for this recipe, you'd use 2 cups of Cool Whip in place of 1 cup of heavy whipping cream.
    To reduce the chill time, you can place the pie in the freezer.
    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!

    More pies & tarts

    • Pumpkin Pie Cake Bars
    • Mini Lemon Meringue Pies
    • Gingerbread Whoopie Pies
    • Lemon Meringue Ice Cream Pie

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    Welcome to my blog! I'm Jennifer and I love creating and sharing dessert recipes that are sweet, simple, and fun to make, and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

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