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This dreamy No Bake Mint Chocolate Pie combines the refreshing zing of mint with rich chocolate in a dessert that requires zero oven time. Perfect for summer gatherings or when you need an impressive dessert without heating up the kitchen.
I first made this pie for my sister's birthday when our air conditioning broke down in July. The cool minty flavor was so refreshing that it's now requested at every summer gathering we host.
Ingredients
- Mint Oreo Cookies: creates the perfect chocolate foundation and adds that essential mint flavor
- Unsalted Butter: binds the crust together while allowing the mint chocolate flavor to shine
- Marshmallow Creme: provides the fluffy texture that makes this pie irresistibly light
- Heavy Whipping Cream: creates volume and a silky mouthfeel look for cream with at least 36% fat for best results
- Crème de Menthe: delivers that beautiful mint green color and refreshing flavor look for quality brands for the best taste
Step-by-Step Instructions
- Prepare the Crust:
- Process Mint Oreo cookies into fine crumbs using a food processor until they resemble wet sand. Add melted butter and pulse until the mixture looks like thick wet soil. The texture should be moldable but not overly sticky or dry. If crumbs are too dry add an extra tablespoon of butter.
- Form the Crust:
- Transfer the Oreo mixture to a 9inch pie plate and press firmly across the bottom and up the sides. Use the bottom of a measuring cup to create even pressure ensuring a uniform thickness throughout. Press firmly especially around the edges to prevent crumbling when sliced. Place in freezer for 30 minutes to one hour until completely firm.
- Prepare the Marshmallow Base:
- Soften marshmallow creme by microwaving in a large bowl for 30 to 45 seconds until just puffed. If using large marshmallows melt them in a saucepan over medium heat stirring constantly to prevent scorching until completely smooth. Allow to cool if using this method but keep the mixture slightly warm for easy mixing.
- Whip the Cream:
- In a separate bowl whip heavy cream until stiff peaks form about 4 minutes. Begin on low speed gradually increasing to high. The cream should hold its shape when the beater is lifted but still look glossy not grainy or overmixed. Properly whipped cream is essential for the pies light texture.
- Combine and Assemble:
- Mix the Crème de Menthe into the softened marshmallow mixture stirring until fully incorporated and evenly colored. Gently fold in the whipped cream using a rubber spatula with a down across up and over motion to maintain airiness. Continue folding until no white streaks remain but avoid overmixing which would deflate the mixture.
- Chill and Set:
- Pour the mint filling into the chilled crust smoothing the top with an offset spatula. Sprinkle additional Oreo crumbs on top for decoration and texture. Freeze for at least 5-6 hours or overnight until completely set. The filling should be firm but not rock hard allowing for clean slices with a creamy texture.
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You Must Know
- Perfect for advance preparation freezes beautifully for up to a week
- Contains alcohol from the Crème de Menthe though most cooks off in processing
- Creates an impressive presentation with minimal effort great for beginners
This pie reminds me of the mint chocolate chip ice cream my grandmother would serve on hot summer nights. The combination of crisp chocolate crust with the cloud-like mint filling always brings back memories of sitting on her porch watching fireflies as the sun went down.
Alcohol-Free Version
For a family-friendly version, replace the Crème de Menthe with 1/3 cup of heavy cream mixed with 1 teaspoon of mint extract and a few drops of green food coloring. The texture remains identical while offering a nonalcoholic alternative that children can enjoy. You might need to add an extra tablespoon of powdered sugar to maintain sweetness.
Serving Suggestions
Let the pie stand at room temperature for exactly 10-15 minutes before serving for the perfect texture. Cut with a knife dipped in hot water and wiped clean between slices for pristine presentation. This pie pairs wonderfully with a shot of espresso or a mug of hot chocolate for a delightful contrast of temperatures and flavors.
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Storage Tips
This pie maintains its quality beautifully when stored properly. Keep leftovers in the freezer covered tightly with plastic wrap and then aluminum foil to prevent freezer burn. For shorter storage (2-3 days), the refrigerator works well and provides a softer texture many prefer. Always keep the pie covered to prevent it from absorbing other flavors from your refrigerator.
Frequently Asked Questions
- → Can I make this pie without alcohol?
Yes! You can substitute the crème de menthe with 1/3 cup of milk plus 1 teaspoon of mint extract and a few drops of green food coloring to achieve a similar flavor and appearance without alcohol.
- → How long does this mint chocolate pie last?
This pie can be stored in the freezer or refrigerator for up to a week. For the best texture, allow it to sit at room temperature for 10-15 minutes before serving if frozen.
- → Can I use regular Oreos instead of mint Oreos?
Absolutely! Regular Oreos work perfectly in this crust. You might want to add a tiny bit more mint flavoring to compensate, but it's not necessary.
- → Is it possible to make this pie ahead of time?
This is an excellent make-ahead dessert. In fact, it needs at least 5-6 hours to set properly, so preparing it a day in advance is ideal.
- → Why is my pie filling not setting properly?
The most common reason is that the whipped cream wasn't beaten firmly enough. Make sure to whip the cream until it forms stiff peaks, and ensure your marshmallow mixture has cooled before folding in the whipped cream.
- → Can I use Cool Whip instead of homemade whipped cream?
Yes, you can substitute 2 cups (about 8 oz) of thawed Cool Whip for the freshly whipped cream if you're looking for a quicker alternative.