Looking for a new way to enjoy your favorite combo of chocolate and mint? This Chocolate Mint Pie is fudgy with a crunchy crust and just the right amount of fresh minty flavor!
Think thin mint cookies, but make it a fudgy pie. With a flaky, crunchy, Oreo crust, and a gooey minty filling, this chocolate pie is dangerously delicious.
Chocolate Mint Pie Ingredients
Here’s everything you’ll need:
- Oreos. For the easy 2-ingredient crust.
- Unsalted butter. The second ingredient to your easy crust.
- Heavy cream. The base of your filling.
- Dark chocolate chips. High quality is worth it in this recipe for that super chocolatey flavor.
- Granulated sugar. To sweeten your pie.
- Cocoa powder. I love using dark cocoa powder, but any unsweetened cocoa powder will work!
- Peppermint extract. You’ll only need a couple of drops to get the best minty flavor.
- Egg. This acts as a binder to your gooey fudgy pie.
Chocolate Mint Pie Tips and Tricks
Crush Your Oreos
The first step to making your simple, 2-ingredient Oreo pie crust is crushing those Oreos.
You can use a blender or food processor, or you can add the Oreos to a bag and use a rolling pin to crush them. You want almost no large lumps (a few are fine). The crushed Oreos should be fine dust.
Green tip: Reduce your plastic waste by using these reusable storage bags!
Create Your Crust
The easiest way to melt your butter is in a microwave-safe bowl. Heat on high in the microwave in 15-second intervals, stirring in between until completely melted.
If you’re using a blender or food processor, simply add your melted butter to the Oreos and process on high until they are nicely combined.
If you’ve crushed your Oreos in a bag, transfer your Oreos crumbs to a medium-sized mixing bowl and add the melted butter. Use a spatula or wooden spoon to combine.
Use Your Hands
Once you’ve blended your Oreos and your melted butter together, just pour the crust mixture directly into your pie dish, and use your hands to press the crust mixture into the dish.
Quick note: Blind baking is just baking the crust without the filling to ensure that it’s nice and crunchy.
Use your pointer finger and your thumb to pinch the crust mixture up the sides of the dish and blind-bake it for 10 minutes.
The Melting Pot Approach
The first thing you’ll need to do for your chocolate mint pie filling is to heat your cream. The safest way to do this is with a double boiler.
Nothing fancy! I just use a heat-safe glass bowl over a boiling pot of water on the stove. You could also use a second, smaller pot, or a stainless steel bowl.
The idea is just to not put the cream directly on the heat source, to avoid overheating it. Heat the cream until it starts to simmer, and a thick skin starts to appear on top. Then, remove it from the heat.
Add Your Chocolate
Add your chocolate chips to the bowl with the hot heavy cream. There should be enough residual heat in the cream to melt the chocolate chips (at least most of the way).
Continue to stir until your chocolate chips melt. It’s okay if it’s not perfectly smooth. You may still have some little bits of chocolate and that’s fine. It will continue to melt in the oven.
Use a Hand Mixer
After stirring your chocolate and cream together, stick it in the freezer for about ten minutes, just so it is able to cool down a bit. Once it’s cooled, it will thicken more easily.
Use a hand mixer to whip the chocolate/cream mixture first until it starts to bubble. Then you can add your sugar and cocoa powder with the hand mixer on low. You’ll notice it thickening up a bit.
Fold In Your Peppermint Extract and Egg
Go ahead and put away that hand mixer! It’s time for the spatula. Use the spatula to fold in your extract and egg, as to not over-beat your egg.
Voila! You’re ready to pour your chocolate mint pie filling into your Oreo crust!
Double Baked
Notice that you use your oven twice—once to blind-bake the pie crust, and again with your filling. Note that the temperature should be at 350°F for the blind bake, but only 325°F for baking the whole pie.
It may take a little time for your oven temperature to come down, so it’s best to change the temperature on your oven setting as soon as you take the pie crust out of the oven after blind baking.
Green tip: Make sure your chocolate is sustainably sourced. Look for Fair Trade, Rainforest Alliance, or UTZ certifications as opposed to self-proclaimed sustainability labels that sometimes falsely advertise “sustainably sourced”.
How to Store and Save Chocolate Mint Pie with Oreo Crust
This pie serves 12, but it’s… well, it’s really, really good. And 1 serving may turn into 2 or 3.
But should you have leftovers (you certainly have more willpower than me), you can cover this pie and store it in the refrigerator for up to a week.
Why You Should Make This Chocolate Mint Pie
- It has the crunchiest base. That 2-ingredient Oreo base is easy to whip up and even easier to eat.
- It’s so dang chocolatey. That gooey, fudgy, chocolate filling will make this your new favorite dessert.
- It has the BEST flavor combo. There’s a reason chocolate and mint are such a famous pair.
Loving this Chocolate Mint Pie and looking for more pie inspiration? Check out this Pineapple Pie and this Dark Chocolate Oreo Pie.
Chocolate Mint Pie with Oreo Crust
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Ingredients
Oreo Pie Crust
- 24 Oreos, crushed (24 Oreos usually = 2 sleeves)
- 3 tablespoons unsalted butter, melted
Chocolate Mint Pie Filling
- 1 ½ cups heavy whipping cream
- ½ cup dark chocolate chips
- ½ cup granulated sugar
- ¼ cup dark cocoa powder
- 1 teaspoon peppermint extract
- 1 large egg
Instructions
Oreo Pie Crust
- Preheat your oven to 350°F.
- In a microwave-safe bowl, melt your butter in the microwave in 20-second intervals, stirring in between, until it is completely liquified.
- Add Oreos and melted butter to a blender, and blend on high until Oreos are completely crushed.
- Transfer Oreo and butter mixture from the blender into a 9-inch pie dish, and use clean hands to press the crust mixture into the pie dish, pinching it up the sides.
- Bake the crust for 8 minutes, remove from the oven and place it on a cooling rack to cool while you make your chocolate mint pie filling.
Chocolate Mint Pie Filling
- Bring your oven temperature down to 325°F.
- Heat your cream over a double boiler until it starts to simmer. Remove from heat, and pour into a heat-safe bowl with chocolate chips. Mix until chocolate chips are melted. (Don’t worry if it’s not perfectly smooth, the chocolate chips will continue to melt in the oven!)
- Put your chocolate and cream mixture in the freezer for about 10 minutes to cool down. Once your chocolate/cream mixture is cool, use a hand mixer to whip it until it starts to bubble.
- With a hand mixer on low, add your sugar and cocoa powder and continue to mix until your mixture thickens.
- Fold in peppermint extract and egg with a spatula until the pie filling mixture is smooth.
- Pour your filling into your Oreo pie crust and bake for 40 minutes. Allow to cool and set for about 30 minutes before diving in.
Pro Tips
- Using a blender is the easiest way to crush your Oreos and mix them with your melted butter. If you don’t want to use a blender, you can also put the Oreos inside a bag and use your rolling pin to crush them!
- If you don’t have a double-boiler, use a heat-safe glass or stainless steel bowl inside of a larger pot of boiling water.
- Love a good pie? You gotta check out this list of my best pie recipes!
- Oreos aren’t just great with milk, you can also find them in this collection of fun recipes using Oreos!
- For the perfect topping, check out this Peppermint Whipped Cream.
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