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No bake chocolate mint pie in a cream pie plate
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No Bake Mint Chocolate Pie

This No Bake Mint Chocolate Pie recipe is a mint chocolate cream cheese pie made from scratch with homemade whipped cream and a chocolate oreo cookie crust. 
Prep Time30 minutes
Chill Time4 hours
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Mint Chocolate Pie
Servings: 10 slices
Author: Michelle

Ingredients

Oreo Crust

  • 20 Oreos (regular, chocolate filled or mint)
  • 6 Tbsp butter, melted

Ganache

  • 1 1/2 cups semi sweet chocolate chips
  • 1/2 cup heavy whipping cream

Whipped Cream

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar

Mint Cream Filling

  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup Andes mints, roughly chopped
  • 1/2 cup semi sweet chocolate chips
  • 1/4 tsp mint extract (if you like your pie very minty, you can use up to 1/2 tsp mint extract)
  • 3-4 drops green food coloring

Toppings

  • Andes mints, chopped
  • 4 Oreos, chopped

Instructions

Oreo Crust

  • Crush Oreos into fine crumbs with a food processor. Mix the crumbs with melted butter, and press into a 9” or 10” pie plate. Set aside.

Ganache

  • Heat heavy cream until just below a boil (either on the stove or in the microwave) and pour over chocolate chips. Allow the mixture to sit for a couple of minutes, then whisk the mixture until all the chocolate is melted and the ganache is smooth.
  • Pour the ganache into the crust, spreading it in an even layer. Place the crust into the fridge to allow the ganache to set up (about 15-20 minutes).

Whipped Cream

  • Whip heavy whipping cream and powdered sugar together until it thickens up and is the consistency of whipped cream. Divide the whipped cream in half and set aside.

Mint Cream Filling

  • Mix cream cheese, powdered sugar, and mint extract together until well combined.
  • Add in food coloring and mix until combined.
  • Add chocolate chips and chopped Andes mints into the cream cheese, and mix until combined.
  • Fold half of the whipped cream into the cream cheese mixture, mixing gently until all of the whipped cream is incorporated.
  • Take the crust out of the fridge, and pour the mint filling over the top of the ganache, spreading in an even layer.
  • Top the pie with the remaining whipped cream and sprinkle the top with additional chopped Andes mints and Oreo crumbs, if desired.
  • Refrigerate for 4 hours, or overnight.
  • Enjoy!