No Bake Mint Chocolate Pie for Spring and St. Patrick’s Day

6 Reasons Why You Will Love This Mint Chocolate Pie

If you are a fan of mint and chocolate together, this no bake mint chocolate pie is a dessert you will want to make again and again. You may also know it as grasshopper pie.

It pairs a light, creamy mint filling with a chocolatey Oreo cookie crust, and nothing goes into the oven at any point. That makes it a natural fit for St. Patrick’s Day, spring gatherings, and family parties.

This version is adapted from the original no bake mint chocolate pie at Beyond the Butter.

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Here is why this pie earns a spot on your dessert table.

• It is no bake from start to finish. The crust firms up in the freezer, the filling comes together on the counter, and the finished pie chills until set.
• The mint and chocolate pairing is a classic. Cool mint meets rich chocolate in every bite, and the two flavors stay balanced instead of competing.
• The texture contrast is the best part. A light, creamy mint filling sits on top of a chocolatey, slightly crisp Oreo crust.
• Green creme de menthe does the minty work. One bottle flavors the whole filling, so there is no guesswork with extracts.
• It is topped with crushed Oreo cookie crumbs. A scatter of crumbs over the top gives the pie a finished look without any piping or decorating.
• It suits holidays and parties. The green filling makes it a natural choice for St. Patrick’s Day, spring gatherings, and family parties.

If creamy chocolate desserts are your thing, this chocolate cream pie is another recipe to keep in mind.

Grab Your Ingredients!

You only need five ingredients, and they split neatly into two groups: the crust and the filling. Here is the shopping list.

A word on the creme de menthe: it comes in clear and green versions, and this pie calls for the green one because it tints the filling that pretty shade of green.

If you do not plan to use it often, a small bottle is plenty. The marshmallow creme is sometimes labeled marshmallow fluff, and 14 ounces works out to two 7 ounce jars, so you know exactly what to pick up.

Substitutions

If something on the list is not in your kitchen, there are a few swaps that work well.

• Original Oreo cookies instead of mint Oreos. The crust still tastes chocolatey and delicious. If you want a stronger mint flavor, add 1/2 to 1 teaspoon of peppermint extract to the crust mixture.
• Large marshmallows instead of marshmallow creme. About 24 large marshmallows can be melted down in place of the 14 ounces of creme.
• No creme de menthe on hand. For an alcohol free version, replace it with 1/3 cup of dairy milk mixed with 1 teaspoon of peppermint extract and 7 to 8 drops of green food coloring. Those amounts are listed in the recipe card notes as well.

Let’s Make the Recipe!

This no bake grasshopper pie comes together in a few easy stages. The crust goes first so it can firm up while you work on the filling.

For the Oreo pie crust

1. Using a food processor, process the Oreos into fine crumbs. Add the melted unsalted butter and pulse until fully combined. You can mix these two ingredients in a separate bowl if that is easier for you.
2. The mixture will be soft, a bit mushy, and thick, and you should be able to mold it easily into a 9 inch pie plate.
3. Press the mixture into the bottom and sides of a 9 inch pie plate using a spatula or the bottom of a measuring cup, then smooth and level the surface.
4. Place the pie plate in the freezer for 30 minutes to 1 hour to firm up.

For the mint pie filling

1. Soften the marshmallow fluff in a large microwaveable bowl at full power for no more than 45 seconds, then set it aside. If you are using large marshmallows instead, melt them in a saucepan over medium heat with frequent stirring, then let the mixture cool completely.
2. In a medium mixing bowl, beat the heavy whipping cream with a hand mixer or a stand mixer fitted with the whisk attachment until it forms whipped cream. This takes about 4 minutes. Set it aside.
3. Add the creme de menthe to the bowl of softened marshmallow creme and mix until it is well blended.
4. Fold in the whipped cream until it is thoroughly combined.
5. Pour the filling into the chilled Oreo pie crust, top with additional Oreo crumbs, then chill in the freezer for 5 to 6 hours or overnight.
6. Let the pie sit at room temperature for 10 to 15 minutes before cutting, which makes slicing much easier.

Chilling is the real work here. Give the pie the full 5 to 6 hours, or overnight, and it will slice cleanly every time.

More Beyond the Butter Pie Recipes to Try!

If this pie leaves you craving more mint and chocolate, the same source shares a few other desserts in the same spirit.

These are separate recipes to explore on their own.

Homemade Thin Mints

A cookie style take on the same cool mint and chocolate pairing.

Single Layer Peppermint Chocolate Cake

Peppermint and chocolate brought together in a single layer cake.

Mint Chocolate Cupcakes

The mint chocolate combination in individual portions.

Double Chocolate Mint Brownies

Another mint chocolate dessert option for your next gathering. If you enjoy peppermint with chocolate, these peppermint chocolate slice and bake cookies are a lovely one to bake. Thank you for visiting!

Ingredients

Here is the full ingredient list again in recipe form, split by component so nothing gets mixed up.

Oreo pie crust

• 28 Mint Oreo Cookies, crushed into fine crumbs, plus additional Oreo crumbs for pie topping
• 5 tbsp Unsalted Butter, melted

Mint pie filling

• 14 oz Marshmallow Creme (or 24 large marshmallows), softened
• 2 cups Heavy Whipping Cream, whipped
• 1/3 cup Creme de Menthe

Instructions

Oreo pie crust

1. Using a food processor, process the Oreos into fine crumbs. Add the melted unsalted butter and pulse until fully combined. You can mix these two ingredients in a separate bowl if needed. The mixture will be soft, a bit mushy, and thick, and you should be able to easily mold it into a 9 inch pie plate.
2. Press the mixture into the bottom and sides of a 9 inch pie plate using a spatula or the bottom of a measuring cup, then smooth and level it. Place the pie plate in the freezer for 30 minutes to 1 hour to firm up.

Mint pie filling

1. Soften your marshmallow fluff in a large microwaveable bowl, heating it at full power for no more than 45 seconds. Set it aside. If you use larger marshmallows, melt them down in a saucepan over medium heat with frequent stirring, then let the marshmallow mixture cool completely.
2. In a medium mixing bowl, beat the heavy whipping cream using your hand mixer or stand mixer fitted with the whisk attachment until it forms whipped cream. This will take about 4 minutes. Set it aside.
3. To the large bowl with the softened marshmallow creme, add the creme de menthe, mixing until it is well blended.
4. Fold in the whipped cream until it is thoroughly combined.
5. Pour the mint pie filling into the chilled Oreo pie crust, top with additional Oreo crumbs, then chill in the freezer for 5 to 6 hours or overnight. Allow the pie to sit at room temperature for 10 to 15 minutes before cutting it. Store any additional pie in the freezer or refrigerator for up to a week.

Notes

• The prep time of 1 hour 20 minutes already includes the 30 minute to 1 hour freeze for the crust.
• 14 ounces of marshmallow creme equals two 7 ounce jars.
• 2 cups of heavy whipping cream is about 1 pint.
• If you do not have creme de menthe, use 1/3 cup of milk with 1 teaspoon of peppermint extract and 7 to 8 drops of green food coloring.
• A homemade crust works beautifully here, and store bought Oreo crusts are usually found in the baking aisle.
• If you would rather bake the crust, bake it for 8 to 10 minutes at 350°F, then let it cool completely before adding the mint filling.

Because the pie needs 5 to 6 hours to set, it is an easy dessert to make the day before a party. Keep it frozen until you are ready to serve it.

Recipe details

This recipe makes 14 servings.

• Prep time: 1 hour 20 minutes
• Chill time: 6 hours
• Total time: 7 hours 20 minutes

Nutrition per serving, based on the source recipe: 200 calories, 7 g carbohydrates, 1 g protein, 19 g fat, 13 g saturated fat, 0.2 g fiber, 6 g sugar, 21 mg sodium, and 49 mg cholesterol.

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No Bake Mint Chocolate Pie

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6 Reasons Why You Will Love This Mint Chocolate Pie If you are a fan of mint and chocolate together, this no bake mint chocolate pie is a dessert you will want to make again and again. You may also know it as grasshopper pie.

• Total Time: 440 min
• Yield: 14 servings 1x

Ingredients

Scale 1x2x3x

Oreo pie crust
28 Mint Oreo Cookies, crushed into fine crumbs, plus additional Oreo crumbs for pie topping
5 tbsp Unsalted Butter, melted

mint pie filling
14 oz Marshmallow Creme, softened (or 24 large marshmallows)
2 cups Heavy Whipping Cream, whipped
1/3 cup Crème de Menthe

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Instructions

Oreo pie crust
1-Using a food processor, process the Oreos: Using a food processor, process the Oreos into fine crumbs. Add the melted unsalted butter and pulse until fully combined. You can mix these two ingredients in a separate bowl if needed. The mixture will be soft, a bit mushy, and thick. You should be able to easily mold it into a 9-inch pie plate.
2-Press the mixture into the bottom and: Press the mixture into the bottom and sides of a 9-inch pie plate using a spatula or the bottom of a measuring cup, then smooth and level. Place the pie plate in the freezer for 30 minutes to 1 hour to firm up.

mint pie filling
3-Soften your marshmallow fluff in a large: Soften your marshmallow fluff in a large microwaveable bowl, heating it up at full power for no more than 45 seconds. Set to the side. If you use larger marshmallows, I recommend melting them down in a saucepan, frequently stirring, over medium heat. Then let the marshmallow mixture cool completely.
4-In a medium-sizing mixing bowl, beat the: In a medium-sizing mixing bowl, beat the heavy whipping cream using your hand mixer or stand mixer fitted with the whisk attachment until it forms whipped cream. This will take about 4 minutes. Set to the side.
5-To the large mixing bowl with softened: To the large mixing bowl with softened marshmallow creme, add in the crème de menthe, mixing until it’s well blended.
6-Fold in the whipped cream until it’s: Fold in the whipped cream until it’s thoroughly combined.
7-Pour the mint pie filling mixture into: Pour the mint pie filling mixture into the chilled Oreo pie crust, top with additional Oreo crumbs, then chill in the freezer for 5-6 hours or overnight. Allow the pie to sit at room temperature for 10-15 minutes before cutting it. Store any additional pie in the freezer or refrigerator for up to a week.

• Prep Time: 80 min
• Method: no_cook

Nutrition

• Calories: 200kcal
• Sugar: 6g
• Sodium: 21mg
• Fat: 19g
• Saturated Fat: 13g
• Carbohydrates: 7g
• Fiber: 0.2g
• Protein: 1g
• Cholesterol: 49mg