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!
28Mint Oreo Cookies(crushed into fine crumbs, plus additional Oreo crumbs for pie topping )
5tablespoonUnsalted Butter(melted)
mint pie filling
14ozMarshmallow Creme (or 24 large marshmallows)(softened)
2cupsHeavy Whipping Cream(whipped)
⅓cupCrème de Menthe
Instructions
Oreo pie crust
Using a food processor, process the Oreos into fine crumbs. Add the melted unsalted butter and pulse until fully combined. You can mix these two ingredients in a separate bowl if needed. The mixture will be soft, a bit mushy, and thick. You should be able to easily mold it into a 9-inch pie plate.
28 Mint Oreo Cookies, 5 tablespoon Unsalted Butter
Press the mixture into the bottom and sides of a 9-inch pie plate using a spatula or the bottom of a measuring cup, then smooth and level. Place the pie plate in the freezer for 30 minutes to 1 hour to firm up.
mint pie filling
Soften your marshmallow fluff in a large microwaveable bowl, heating it up at full power for no more than 45 seconds. Set to the side. If you use larger marshmallows, I recommend melting them down in a saucepan, frequently stirring, over medium heat. Then let the marshmallow mixture cool completely.
In a medium-sizing mixing bowl, beat the heavy whipping cream using your hand mixer or stand mixer fitted with the whisk attachment until it forms whipped cream. This will take about 4 minutes. Set to the side.
2 cups Heavy Whipping Cream
To the large mixing bowl with softened marshmallow creme, add in the crème de menthe, mixing until it's well blended.
14 oz Marshmallow Creme (or 24 large marshmallows), ⅓ cup Crème de Menthe
Fold in the whipped cream until it's thoroughly combined.
Pour the mint pie filling mixture into the chilled Oreo pie crust, top with additional Oreo crumbs, then chill in the freezer for 5-6 hours or overnight. Allow the pie to sit at room temperature for 10-15 minutes before cutting it. Store any additional pie in the freezer or refrigerator for up to a week.
Notes
The 1 hour, 20 minute prep time includes the 30-minute to 1 hour of freeze time for the Oreo pie crust.
14 ounces of marshmallow creme equals two small 7-ounce marshmallow creme jars.
2 cups of heavy whipping cream equal approximately 1 pint.
In place of crème de menthe, use ⅓ cup of milk with one teaspoon of peppermint extract and 7-8 drops of green food coloring.
Using the recipe above, you can make your own Oreo pie crust or buy one pre-made at the grocery store. They can usually be found in the baking aisle.
If you prefer to bake your pie crust, you can do so for 8-10 minutes at 350ºF. Allow the crust to cool completely before adding the mint chocolate pie filling.