mint chocolate pie

It’s almost St. Patrick’s Day! Let’s take a break from the (artificially) green food this year and indulge in something classic like this Mint Chocolate Pie! It has all the fun flavors you’d want in a St. Paddy’s Day dessert–and it’s a no-bake recipe.

batter for pie in a bowl

This dessert is super simple to whip up: All you need are Oreos and butter for the crust, along with chopped chocolate, heavy whipping cream, mint chocolate candies, and mint extract for the filling. Top the pie however you like!

chocolate pie filling

I made a little extra whipped cream and added cocoa powder and powdered sugar for a lightly sweetened chocolate whipped cream. A sprinkle of crushed Andes Candies along with the chocolate whipped cream made the perfect finishing touch!

mint chocolate pie

You could also drizzle melted chocolate over the top of the pie, or you could add green food coloring to the whipped cream if you’re really digging the green food situation.

mint chocolate mousse pie slice

Regardless, I absolutely think you should make this Mint Chocolate Pie for St. Patrick’s Day. Make it a meal: Start with some classic Irish Stew and a slice of Soda Bread. Turn on the tunes, (may I recommend Leahy or Natalie MacMaster?), and enjoy! Scroll on for all the instructions on how to make this sweet, simple dessert.

Did you make this no-bake mint chocolate pie? Show us your sweet treats on Instagram @Lulus using #lovelulus!

This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes is to get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.

  • PREP TIME: 37 MINS
  • SERVES: 8
  • No Bake Mint Chocolate Pie

Ingredients

For the Crust:

20 Oreos

6 Tbsp melted salted butter

 

For the Chocolate Filling:

10 oz chopped semi-sweet chocolate

¾ cup heavy cream

1 tsp vanilla extract

1 and ½ cups *cold* heavy cream

1 tsp vanilla extract

3 Tbsp powdered sugar

¼ tsp mint extract

For Topping:

20 pieces Andes Candies, crushed

Chocolate Whipped Cream

½ cup *cold* heavy cream

1 Tbsp + 1 tsp cocoa powder

2 Tbsp powdered sugar

1 tsp vanilla extract

Directions

Make the Crust:

  • Crush Oreos in a food processor until finely ground.
  • Mix with melted butter and press evenly into a 9-inch pie pan. Cover and chill in the fridge while you make the filling.

Make the Filling:

  • Finely chop chocolate and place in a medium heat-safe bowl.
  • Heat the ¾ cup heavy cream in a small pot on the stovetop over medium heat until just simmering. Pour over the chocolate and let sit 2 minutes. Stir until chocolate is completely melted and smooth. (If any chunks remain, microwave in 15-second intervals, stirring between each). Set aside.
  • Add 1 and ½ cups cold heavy cream to a large mixing bowl with the vanilla, powdered sugar, and mint extract. Beat with an electric mixer on high speed until stiff peaks form. Don’t continue mixing after that or you’ll ruin the whipped cream.
  • Pour the chocolate ganache into the bowl of whipped cream and gently fold it in with a silicone spatula until it’s all combined. You’ll have a smooth, creamy chocolate mousse-like mixture! Spread this into the chilled crust.
  • Place back in the fridge to chill while you prepare the whipped cream for the topping.

Topping:

  • If desired, make chocolate whipped cream for topping. In a medium mixing bowl, beat ½ cup cold heavy cream with the cocoa powder, powdered sugar, and vanilla on high speed, until stiff peaks form. Don’t overmix!
  • Dollop or pipe onto the pie, and sprinkle on crushed Andes candies.

Serve and Store:

  • Enjoy immediately!
  • Store leftovers, tightly covered, in the fridge for up to 5 days. Pie can be made a day ahead (without the additional whipped cream for topping) and stored in the fridge. Make the whipped cream and top the pie with it when ready to serve.