This chocolate mint pie is a no-bake treat that is easy enough for every day yet fancy enough for special occasions. A crunchy Oreo cookie crust is filled with the creamiest chocolate mint filling and garnished with more mint Oreos and chocolate shavings.
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I love the combination of chocolate and mint. To satisfy my cravings, I love indulging in these mint Oreo balls, this Andes mint ice cream, and especially this chocolate mint pie. It has a creamy, dreamy texture and is filled with chocolatey-mint goodness in every bite!
If you love chocolate silk pie or grasshopper pie, this dessert brings a velvety chocolate texture and delicious mint flavor in an easy-to-make, kid-friendly recipe.
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Why This Recipe Works
- It's no bake! I love whipping up a tasty dessert without having to turn on the oven.
- It's made with simple ingredients. A few store-bought ingredients add ease to this recipe. Life is busy enough, and an uncomplicated recipe is always welcome in my kitchen... and yours!
- A decadent Oreo cookie crust is the perfect vehicle for the rich, creamy filling.
- This festive pie is ideal for Christmas, St. Patrick's Day, or any day you are craving a sweet treat.
Ingredient Notes
Oreo Cookie Crust
- Mint Oreo cookies: Regular Oreos can be used if the mint ones are not readily available. Avoid using the double-stuffed variety.
Pie Filling
- Instant pudding mix is a quick, no-fuss ingredient. I use Godiva pudding mix, but any brand of instant pudding mix will work.
- Mint or peppermint extract can be used.
- Whipped topping (Cool Whip) - This shortcut ingredient is the perfect finishing touch to this pie and holds up well in the refrigerator.
- Fudge-Covered Mint Oreo cookies - The chocolate coating keeps the cookies from turning soft from the whipped topping. These are available at many supermarket chains as well as Walmart. Andes Mint chocolates are also a great option for garnishing this pie.
See the recipe card for complete instructions and ingredient amounts.
How to Make Chocolate Mint Pie
Step 1: Add the cookies to the bowl of a food processor and pulse the cookies into crumbs. Add the melted butter and pulse to combine. ress into a pie dish. Chill for 30 minutes to allow the crust to set before adding the filling.
Step 2: Pour the crumbs into a pie plate. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and up the sides. Chill the crust while preparing the filling.
Step 3: Add the pudding mix, half-and-half, milk, and extract to a mixing bowl. Whisk together for 3-4 minutes until the mixture is smooth and thick. Fold in ⅓ of the whipped topping. Pour the filling into the crust and spread evenly. Chill for 4 hours or overnight.
Step 4: Spread the whipped topping over the filling and garnish with the fudge-covered Oreos (cut in half) and grated chocolate. Each cookie half represents a slice of pie and makes portioning the pie easy.
Expert Tips
- Avoid using double-stuffed Oreos to make the crust. The extra filling will leave the crust too soft and greasy.
- Since the pie needs to chill for a minimum of four hours, this is ideal as a make-ahead dessert.
Mint Pie FAQs
Since this pie is refrigerated, I don't recommend using whipped cream instead of Cool Whip. Whipped cream isn't as stable and will start to break down more quickly. If you prefer to use homemade whipped cream, it is best to use stabilized whipped cream, which has additional ingredients to make it more stable.
The pie should be stored, covered, in the refrigerator for three or four days.
Try These Sweet Confections Next
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📖 Recipe Card
No Bake Chocolate Mint Pie
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Ingredients
Crust
- 24 mint Oreo cookies
- 4 tablespoons unsalted butter (melted)
Pie
- 2 3.7-oz packages chocolate pudding mix (such as Godiva or similar)
- 2 cups half-and-half
- ½ cup low-fat milk
- 1 teaspoon mint extract
- 8 ounces whipped topping (divided)
- 4 fudge-covered mint Oreos (for garnish)
- shaved chocolate (for garnish)
Instructions
- Add the Oreos to the bowl of a food processor. Pulse until the cookies turn to crumbs. With the food processor on, slowly pour in the melted butter until well combined.24 mint Oreo cookies, 4 tablespoons unsalted butter
- Pour the crumbs into a 9-inch pie dish. Using the bottom of a measuring cup or glass, press the crumbs evenly in the dish and up the sides. Chill for 30 minutes before filling.
- Combine the pudding mix, half-and-half, milk, and mint extract in the bowl of a stand mixer fitted with a whisk attachment. Whisk for 3-4 minutes until the mixture is smooth and thick.2 3.7-oz packages chocolate pudding mix, 2 cups half-and-half, ½ cup low-fat milk, 1 teaspoon mint extract
- Fold ⅓ of the whipped topping into the pudding mixture. Pour the filling into the crust and spread into an even layer. Refrigerate for 4 hours or overnight. Spread the remaining whipped topping in an even layer on the pie.8 ounces whipped topping
- Cut the fudge-covered Oreos in half and arrange them in a circle in the center of the pie. Each cookie half designates a slice of pie. Garnish with shaved chocolate.4 fudge-covered mint Oreos, shaved chocolate
Notes
- Do not use double-stuffed Oreos. The extra filling will leave the crust too soft and greasy.
- I don't recommend substituting whipped cream for the whipped topping. Whipped cream is not as stable and will start to break down more quickly. If you prefer to use homemade whipped cream, it is best to use stabilized whipped cream, which has additional ingredients to make it more stable.
- Since this pie needs to chill for at least four hours, this recipe is ideal for making ahead.
- Store, covered, in the refrigerator for 3-4 days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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