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

No-Bake Mint Chocolate Cream Pie

Prep Time: 45 minutes
Total Time: 45 minutes
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.