Whether you celebrate Pi Day or St. Patty’s Day, this refreshing No-Bake Mint Chocolate Pie with an Oreo crust, 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!
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 pies a try!
- No-Bake Chocolate Cream Pie with Chocolate Wafer Crust
- Chocolate Chip and Pecan Pie
- Berry Nutella Galette
- Homemade Cherry Pie
- Easy Chocolate Pecan Pie
- Perfect Pumpkin Pie
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This refreshing No-Bake Mint Chocolate Pie with a no-bake Oreo crust, 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!
Ingredients
oreo pie crust
- 1 package (15.25 oz, 30 cookies) Mint Oreos, crushed into fine crumbs (optional: buy an additional small package of Oreos to chop up and use for pie topping)
- 1/2 cup (8 tbsp.) Unsalted Butter, room temperature
- 3.5 oz of Milk Chocolate
mint pie filling
- 1, 16 oz. Container Of Marshmallow Fluff – OR – 24 Large Marshmallows, melted
- 1 tsp. Vanilla Extract
- 1 cup Heavy Whipping Cream, kept in refrigerator until it’s time to use
- 8 oz. Cream Cheese, room temperature
- 1 cup Powdered Sugar
- 1 tsp. Peppermint Extract
- 6–7 drops of Green Food Coloring (I used Watkin’s Natural Food Coloring)
- 1 Container of Cool Whip (for pie topping)
additional items
- 9” springform pan or 9″ pie plate (or 1 store bought pie crust, if not making this part)
- Large size food processor
- Large Piping Bag and Piping Tip (if piping the Cool Whip onto the top of the pie)
Instructions
oreo pie crust
- Using a food processor, process the Oreos, 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.
- 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. 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.
- 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.
- 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.
- 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!
- 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!)
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 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 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.
Note the prep time does not include the 5-6 hours of chill time after the pie has been assembled. To reduce the chill time, you can place the pie in the freezer.
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