Christmas/ No-Bake Recipes/ Pies, Tarts & Crumbles

No-Bake Mint Chocolate Cream Pie

No-Bake Mint Chocolate Cream Pie – A thick Oreo crust filled with a deliciously minty mousse filling, and topped with a homemade whipped cream. The PERFECT no-bake dessert for your Christmas table!

No-bake mint chocolate cream pie in a glass pie dish.

Wanna know what I did with some of my leftover Mint Chocolate Bark? I topped this incredibly delicious No-Bake Mint Chocolate Cream Pie with it of course! Double the minty-ness… Mmmm

Who wants a nice, big slice?? ↓

Overhead shot of a mint chocolate cream pie with a slice missing.

No-Bake Mint Chocolate Cream Pie

Let me tell you about those mouthwatering layers…

First, we have the Oreo crust. I used a LOT of Oreo crumbs to make a thick crust that goes right up the sides of the pie dish. It’s the perfect crust for this mint chocolate pie.

Next up is the mint chocolate filling. This mousse filling is super creamy, and melt-in-your-mouth, and is so full of flavour. You’ll be eating this by the spoonful before it even reaches the Oreo crust!

And finally the whipped cream topping. This homemade whipped cream with a hint of vanilla pairs perfectly with the mousse filling. Each mouthful is just so creamy, and very moreish. I won’t judge you for going for seconds. 😉

Side-view shot of a slice of mint chocolate cream pie on a small white plate.

You can top this mint chocolate pie off with whatever you fancy. Chocolate shavings, chocolate chips, Mint Chocolate Bark, or just leave it as it is! It’s delicious either way. 🙂

A slice of mint chocolate cream pie on a small white plate with a fork.

A slice of mint chocolate cream pie on a small white plate with a fork.

A Pinterest image of no-bake mint chocolate cream pie with text overlay.

Make these incredible pies next!

Enjoy! 🙂

A slice of mint chocolate cream pie on a small white plate with a fork.
5 from 2 votes
No-Bake Mint Chocolate Cream Pie
Prep Time: 45 mins
Total Time: 45 mins
Yields: 8 - 10 servings
Calories: 968 kcal
A thick Oreo crust filled with a deliciously minty mousse filling, and topped with a homemade whipped cream. The PERFECT no-bake dessert for your Christmas table!
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Ingredients
For the Crust
  • 30 Oreo cookies processed into fine crumbs
  • 1/2 cup unsalted butter 115g, melted
For the Filling
  • 2 cups chocolate (milk, dark, or semi-sweet) 12oz/350g, chopped
  • 3 cups heavy cream 720ml
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cream cheese 115g, softened
For the Topping
  • 1 and 1/4 cups heavy cream 300ml
  • 1/2 cup icing/powdered sugar 60g
  • 1 teaspoon vanilla extract
Instructions
For the Crust
  1. Mix together the Oreo crumbs and melted butter. Press the crumbs into a greased 9-inch pie dish, or springform pan, and refrigerate whilst preparing the filling.

For the Filling
  1. Add the chocolate, and 1 cup (240ml) of the heavy cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Stir in the mint and vanilla extract, and allow the melted chocolate to cool completely.

  2. Using a handheld or stand mixer, whip the remaining 2 cups (480ml) of heavy cream to soft peaks. Add the cream cheese and whip to stiff peaks. Gently fold in the melted chocolate.

  3. Spoon the filling into the crust, and gently spread out evenly. Cover and refrigerate for at least 6 hours or overnight before topping.

For the Topping
  1. Using a handheld or stand mixer, whip the heavy cream until it starts to thicken. Add the icing sugar, and vanilla, and whip to stiff peaks.

  2. Top the chocolate mousse layer with the whipped cream. Garnish with chocolate shavings, or your favourite mint chocolate candy! (See recipe for my Mint Chocolate Bark.)

Notes

Make this pie ahead of time! Simply make the pie without the whipped cream topping, cover, and refrigerate for up to 2 days. Make the topping just before serving. 

This pie and any leftovers freeze well, covered, for up to 3 months. Thaw overnight in the fridge before serving.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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5 Comments

  • Reply
    Shannon @loveatfirstbento
    24th December 2017 at 4:15 am

    OMG, I sooooo want a big gigantic slice please! I absolutely love how you topped this with your leftover mint chocolate bark, what a fantastic (and delicious!) decorating idea – it looks so beautiful! Totally died btw at that gorgeous side shot of the slice of cake – those layers are a work of art! Beyond perfection! Thanks for sharing such a great recipe Marsha! Have a very Merry Christmas! 🙂

    • Reply
      Marsha
      24th December 2017 at 9:47 am

      Thanks, Shannon!

      Merry Christmas to you! 🙂

  • Reply
    Wilkins@TastyKitchenn
    25th December 2017 at 4:04 am

    Oh my lord these pies are stunning. I love them. And John and I are big mint fans so I need to make these soon.

  • Reply
    Demeter | Beaming Baker
    8th January 2018 at 6:04 pm

    Oh, yeah ya did!!! Love that you saved up some of that delectable mint chocolate bark and made it even better (how is that possible??)! I’m seriously drooling. My mint chocolate loving sister would just love this! Happy Monday, friend. xoxo

    • Reply
      Marsha
      8th January 2018 at 7:27 pm

      Thanks, Demeter! 🙂

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