This Oreo Mint Pie is an easy, no-bake chocolate pie with all the vibes of pudding meets cookies and cream with a fresh minty twist. It's easy enough for every day yet fancy enough for special occasions.
I love the combination of chocolate and mint. It's my go-to when I'm craving something sweet like these Mint Oreo Truffles or this Andes Mint Ice Cream. This Oreo Mint Pie explodes with chocolate mint flavor in every bite.
This pie is rich and velvety. The crunchy cookie crust is filled with a creamy confection and topped with a cloud of cream. The fudge-covered mint cookies on top give a hint of what's inside.
Ingredients
A few store-bought ingredients add ease to this recipe. Life is busy enough, and an uncomplicated recipe is just what you need.
- Mint Oreo cookies create the ultimate chocolate-mint cookie crust.
- Instant pudding mix is a quick, no-fuss ingredient. There's no cooking involved - this isn't a from-scratch chocolate pudding. I used Godiva pudding mix, but any brand of instant pudding mix will work.
- Mint extract infuses the pudding with fresh minty flavor.
- Whipped topping - This short-cut ingredient is the perfect finishing touch to this pie and holds up well in the refrigerator.
- Fudge-covered mint Oreo cookies - WOW! These cookies are delicious! I garnished the top of the pie with these cookies and cut them in half to showcase what's inside. The chocolate coating keeps the cookies from turning soft from the whipped topping.
How to make Oreo Pie
See the recipe card for complete instructions and ingredient amounts.
Preparation is easy and no-bake. The most difficult part is not digging in immediately - the pie needs to chill for at least 4 hours. But licking the bowl is completely acceptable!
- Cookie crust: Use a food processor to pulse the cookies into crumbs. Combine with melted butter and press into a pie dish. Chill for 30 minutes to allow the crust to set before adding the filling.
- Filling: Add the pudding mix, half-and-half, milk, and extract to the bowl of a stand mixer fitted with the whisk attachment. Whisk together for 3-4 minutes until the mixture is smooth and thick. Fold in ⅓ of the whipped topping.
- Assemble: Pour the filling into the crust and spread evenly. Chill for 4 hours or overnight.
- Topping: Spread the whipped topping over the filling and garnish with the fudge-covered Oreos. Slice the four Oreos in half and arrange in a circle in the center of the pie. Each half represents a slice of pie and makes portioning the pie easy. Garnish with grated chocolate and serve.
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Storing
Cover the pie with plastic wrap and store it in the refrigerator for 3-4 days.
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📖 Recipe Card
Oreo Mint Pie
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
Crust
- 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.
- 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.
Filling
- In the bowl of a stand mixer fitted with a whisk attachment, combine the half-and-half, milk, pudding mix, and mint extract. Whisk for 3-4 minutes until the mixture is smooth and thick.
- 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. Cut the fudge-covered Oreos in half and arrange in a circle in the center of the pie. Each cookie half designates a slice of pie. Garnish with shaved chocolate.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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