This delicious Mint Cream Pie comes together in about 30 minutes and requires no baking! That’s right, folks your family will love this creamy, dreamy treat that you can whip up in a flash. The best part? You can switch up the ingredients as needed or use it as a “clean out the fridge” option to use those odds and ends lurking in your pantry. Let’s dive into this fabulous, refreshing dessert that’s perfect for any occasion, or honestly, just because!
Ingredient Breakdown
Chocolate Cookie Crumbs
1 1/2 cups
Why I Chose This Ingredient: Chocolate cookie crumbs form the base of our pie, providing a rich, chocolatey contrast to the minty cream. It’s a match made in dessert heaven.
Substitution Options: You can substitute with crushed graham crackers or Oreos if you fancy a different texture and flavor!
Tips: Make sure they’re finely crushed so they hold together well when pressed into the pan!
Unsalted Butter
1/2 cup, melted
Why I Chose This Ingredient: Butter gives this pie its luscious richness, it’s a must-have! I prefer unsalted butter so that I can control the saltiness of the dessert myself.
Substitution Options: If you want to keep it dairy-free, coconut oil or vegan butter will work well in this recipe.
Tips: Let it cool a bit before mixing it in so it doesn’t cook the crumbs.
Heavy Cream
1 cup
Why I Chose This Ingredient: Heavy cream is what brings the luscious, creamy delight to this pie. It’s rich and satisfying, making it a true comfort food dessert.
Substitution Options: If you prefer, you can use coconut cream for a lighter, dairy-free alternative!
Tips: Make sure it’s chilled before whipping, it makes a massive difference in volume and texture.
Crème de Menthe Liqueur
1/2 cup
Why I Chose This Ingredient: This minty liqueur captures the essence of mint cream pie, elevating it to something special. It adds a lovely flavor profile that complements the chocolate.
Substitution Options: You can use peppermint extract for a non-alcoholic option, but cut back to about 1 teaspoon since extracts are much stronger.
Tips: Be sure to stir it into the cream gently to keep that light fluffy texture.
Semi-Sweet Chocolate Chips
1 cup
Why I Chose This Ingredient: Chocolate chips melt beautifully for a smooth and creamy ganache that adds an irresistible richness.
Substitution Options: Dark chocolate or even milk chocolate chips will work just fine, depending on your preferences.
Tips: For a fun twist, try adding some mint-flavored chocolate chips!
Powdered Sugar
1/2 cup
Why I Chose This Ingredient: Powdered sugar gives the mint cream filling that sweet, smooth texture without the graininess. It blends so well!
Substitution Options: You could use a sweetener like erythritol if you’re looking for a low-carb option.
Tips: Sifting the powdered sugar before using can help avoid any lumps in your filling.
Vanilla Extract
1 teaspoon
Why I Chose This Ingredient: A splash of vanilla enhances the flavors of the mint and chocolate, creating a wonderfully balanced dessert.
Substitution Options: If you’re out of vanilla, almond extract can provide a different but delicious flavor.
Tips: Always use pure vanilla extract when possible for the best flavor!
Chopped Dark Chocolate
1/2 cup
Why I Chose This Ingredient: Chopped dark chocolate adds texture and a nice crunch, contrasting the creaminess perfectly.
Substitution Options: You can use chocolate curls for a fancier look, or just leave it out entirely if you’re not a fan.
Tips: Make sure the chocolate is finely chopped so it incorporates well into the filling!
Mint Leaves for Garnish
Why I Chose This Ingredient: Fresh mint not only adds a pop of color but also brings an aromatic freshness that’s absolutely essential for a mint cream pie.
Substitution Options: You can actually use chocolate shavings or whipped cream for garnishing if you’re all out of mint.
Let’s Get Cooking!
Preheat and Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, mix 1 1/2 cups of chocolate cookie crumbs with 1/2 cup of melted unsalted butter. I’m talking about getting it nice and combined.
- Then, press that mixture into the bottom of a pie pan to form a crust. Bake it for about 10 minutes, just long enough to set, then let it cool completely.
Create the Ganache
- In a medium saucepan over low heat, combine 1 cup of heavy cream and 1 cup of semi-sweet chocolate chips. Stir until melted and smooth. This is where your kitchen starts to smell amazing!
- Pour half of the mint-chocolate ganache into the cooled crust, spreading it evenly. Pop it into the fridge for about 30 minutes to let it set.
Make the Mint Cream Filling
- In a mixing bowl, combine the remaining heavy cream, 1/2 cup crème de menthe, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract. Whip until soft peaks form oh, the fluffiness!
- Gently fold in 1/2 cup chopped dark chocolate, allowing those pieces to add a delightful little bite.
Layer It All Together
- Spread that heavenly mint cream filling over the chilled ganache layer. Then, pour the remaining ganache on top and spread it evenly.
- Refrigerate the pie for at least 2 hours, but if you’re feeling patient, leaving it overnight makes it even better! Just make sure it’s firm before serving.
Serve with a Flourish
- Before serving, garnish with fresh mint leaves for that elegant touch, because who doesn’t love a bit of green on top?
My Go-To Recipe for Mint Cream Pie
Let me tell you, this Mint Cream Pie is my go-to recipe for any gathering or even just a quiet night at home. It’s a crowd-pleaser and makes my family go wild! I’m a real sucker for that creamy mint flavor, and honestly? Having a rich, chocolatey pie makes everything feel like a special occasion. The best part is you can use whatever you’ve got on hand! Swap out ingredients, add a splash of extra mint, or top it off with sprinkles. I mean, it can’t get any better than that, right?
If you loved this mint cream pie, be sure to check out my Easy Cranberry Curd Tart, my Twix Thumbprint Cookies, or my Angel Wing Cookies for more sweet treats that keep your family asking for seconds!
Why This Recipe Works
Quick & Easy
This mint cream pie comes together in under 30 minutes, making it perfect for those last-minute dessert emergencies. You’re gonna love how quick it is!
No-Bake Delight
With minimal clean-up required, you can enjoy this heavenly pie without having to deal with a heap of dirty dishes afterward hello, easy weeknight meals!
Customizable Flavor
This pie is all about YOU! Feel free to choose different cookies for the crust, play with the types of chocolate, or even adjust the mintiness to your heart’s desire. It’s so versatile!
Comfort Food at Its Best
Loaded with tons of flavor, think of this dish as warm hugs after a long day yes, it’s that comforting!
Make-Ahead Friendly
You can prepare this pie the night before a gathering or just for yourself (we won’t judge!). It feels great to have dessert ready to go!
Serving and Storage Tips
How to Serve Your Mint Cream Pie
Serve it cold, ideally, after letting it chill for those 2 hours! It pairs beautifully with a cup of coffee or tea, making it perfect for both gatherings and cozy evenings on the couch. A dollop of whipped cream isn’t a bad idea either!
Storage
The pie keeps well in the refrigerator for about 3 days, if it lasts that long! Just be sure to cover it well to maintain that creamy texture and avoid taking on any fridge odors.
Reheating Instructions
No need to reheat; this pie is best served cold! Just slice and enjoy straight from the fridge.
Freezer Friendly
Yes, this pie is freezer-friendly! Just wrap it tightly in plastic wrap or place it in an airtight container, though good luck waiting for it to thaw!
And there you have it, my friends! A mint cream pie that’s quick, easy, and utterly delightful. Whether you’re celebrating or simply indulging in some comfort food after a long day, this one is genuinely a winner. I can’t wait for you to try it, let me know what you think or how you made it your own!
Happy baking! For more Recipe Follow us in Pinterest.
Mint Cream Pie
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, mix chocolate cookie crumbs with melted unsalted butter until combined.
- Press the mixture into the bottom of a pie pan to form a crust.
- Bake for about 10 minutes, then let it cool completely.
- In a medium saucepan over low heat, combine heavy cream and semi-sweet chocolate chips, stirring until melted and smooth.
- Pour half of the mint-chocolate ganache into the cooled crust, spreading it evenly.
- Refrigerate for about 30 minutes to let it set.
- In a mixing bowl, combine the remaining heavy cream, crème de menthe, powdered sugar, and vanilla extract.
- Whip until soft peaks form.
- Gently fold in the chopped dark chocolate.
- Spread the mint cream filling over the chilled ganache layer.
- Pour the remaining ganache on top and spread it evenly.
- Refrigerate for at least 2 hours or overnight for best results.
- Garnish with fresh mint leaves before serving.