Why You’ll Love This Recipe
I make this crème de menthe pie every December, and it’s the dessert my family asks for first. The filling is light and cloudlike, with a cool mint flavor that feels refreshing after a rich holiday meal. The chocolate cookie crust adds a crunchy, slightly bitter contrast, and the pale green color looks so pretty on a festive table. It’s a classic, old-fashioned pie that needs no oven and very little effort.
- No baking required
- Light, fluffy, refreshing mint filling
- Crunchy chocolate cookie crust
- Make-ahead friendly, so it’s perfect for entertaining
Ingredients
For the chocolate cookie crust:
- 1 ½ cups chocolate sandwich cookie crumbs (about 18 cookies, filling included)
- 5 tablespoons unsalted butter, melted
For the crème de menthe filling:
- 1 package (10 ounces) mini marshmallows (about 40 large marshmallows, if cutting up)
- ½ cup whole milk
- ¼ cup green crème de menthe liqueur
- 2 tablespoons white crème de cacao (optional, for a smoother flavor)
- 1 ½ cups heavy whipping cream, cold
- 2 to 3 drops green food coloring (optional)
For the topping:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
- Whipped cream, for serving
- Chocolate shavings or crushed mint cookies, for garnish
Directions
- Make the crust. Stir the cookie crumbs and melted butter together until the crumbs look like wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Freeze for 15 minutes to set.
- Melt the marshmallows. In a medium saucepan, combine the marshmallows and milk. Cook over low heat, stirring constantly, until completely melted and smooth, about 5 minutes. Remove from the heat.
- Add the liqueurs. Stir in the crème de menthe and crème de cacao, plus the food coloring if you want a deeper green. Transfer to a large bowl and let cool to room temperature, stirring occasionally, about 20 to 30 minutes. Then refrigerate for 20 minutes, until slightly thickened but not set.
- Whip the cream. In a chilled bowl, beat the 1 ½ cups heavy cream until stiff peaks form.
- Fold it together. Stir about one-third of the whipped cream into the cooled marshmallow mixture to lighten it. Gently fold in the rest until no streaks remain, taking care not to deflate the cream.
- Fill the pie. Spoon the filling into the chilled crust and smooth the top, mounding it slightly in the center.
- Chill. Refrigerate for at least 6 hours, or overnight, until firm.
- Make the ganache. Heat the ¼ cup cream until it just begins to simmer. Pour over the chocolate chips, let sit for 2 minutes, then stir until smooth. Cool for 5 to 10 minutes.
- Top and serve. Drizzle the ganache over the pie, then garnish with whipped cream and chocolate shavings. Chill for 15 minutes to set the chocolate. Slice with a warm, clean knife.
Servings and Timing
- Servings: 8 to 10 slices
- Prep time: 30 minutes
- Cooling and chilling time: 6 hours 30 minutes (or overnight)
- Cook time: 5 minutes on the stovetop
- Total time: about 7 hours, mostly hands-off
Variations
- Grasshopper pie: Use half crème de menthe and half white crème de cacao for the classic grasshopper flavor.
- Alcohol-free: Replace the liqueurs with ½ teaspoon peppermint extract and a splash of milk, adding green food coloring for color.
- Mint chocolate chip: Fold ½ cup mini chocolate chips into the filling.
- Oreo mint crust: Use mint-filled chocolate sandwich cookies for a stronger mint flavor.
- Graham cracker crust: Swap in 1 ½ cups graham cracker crumbs for a lighter base.
- Frozen pie: Freeze for 4 to 6 hours for an ice cream pie-style slice.
- Mini pies: Press the crust into muffin tins and fill for individual servings.
- Chocolate layer: Spread a thin layer of ganache over the crust before adding the filling.
Storage and Reheating
- Refrigerator: Cover and store for up to 4 days.
- Freezing: Freeze the whole pie or individual slices, tightly wrapped, for up to 2 months. Thaw in the refrigerator for 3 to 4 hours before serving.
- Make ahead: Prepare the pie up to 2 days in advance and add the ganache and garnish the day you serve it.
- Serving tip: For cleaner slices, let the pie sit at room temperature for 5 minutes before cutting.
- Reheating: This pie is meant to be served cold, so no reheating is needed.
FAQs
Can I make it without alcohol?
Yes. I do this often when serving kids. Use ½ teaspoon peppermint extract in place of the liqueurs and add green food coloring for the classic color.
Why is my filling runny?
It’s usually because the marshmallow mixture wasn’t cooled enough before folding in the cream, or the pie didn’t chill long enough. Be patient with both steps.
Can I use marshmallow creme instead of marshmallows?
Yes. Use about 1 jar (7 ounces) of marshmallow creme, whisked with the milk over low heat until smooth.
What’s the difference between crème de menthe and peppermint schnapps?
Crème de menthe is sweeter and more syrupy, with a gentler mint flavor. Peppermint schnapps is stronger and less sweet. I stick with crème de menthe for the classic taste.
Do I have to use green crème de menthe?
No. White (clear) crème de menthe gives the same flavor with a paler, creamier look, and you can add food coloring if you like.
Can I use whipped topping instead of whipped cream?
Yes. Fold in about 3 cups of thawed whipped topping. The pie will be a little sweeter but very stable.
Conclusion
This crème de menthe pie is a nostalgic favorite that never goes out of style. It’s cool, creamy, and beautifully minty, and it comes together without turning on the oven. I love serving it after a big holiday dinner when everyone wants something light and refreshing. I hope it becomes a tradition at your table, too. Enjoy!
Print
This crème de menthe pie is a cool, creamy, no-bake dessert with a crunchy chocolate cookie crust, a fluffy mint-green marshmallow cream filling, and a silky chocolate ganache topping. Light, refreshing, and perfect for St. Patrick’s Day, Christmas, or any time you crave mint and chocolate.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 6 hours 5 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 1/2 cups chocolate sandwich cookie crumbs (about 18 cookies, filling included)
- 5 tablespoons unsalted butter, melted
- 30 large marshmallows (about 8 oz)
- 2/3 cup whole milk
- 1/4 cup green crème de menthe liqueur
- 2 tablespoons white crème de cacao (optional)
- 1/2 teaspoon peppermint extract (optional)
- 1 1/2 cups cold heavy whipping cream
- 1 to 2 drops green gel food coloring (optional)
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy cream (for the ganache)
- Chocolate shavings or crushed mint chocolate candies, for garnish
Instructions
- Make the crust: Stir the cookie crumbs and melted butter together until the mixture looks like wet sand.
- Press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Chill for 20 minutes, or bake at 350°F (175°C) for 8 minutes and cool completely.
- In a medium saucepan, combine the marshmallows and milk. Heat over low heat, stirring constantly, until the marshmallows are completely melted and smooth, about 5 minutes.
- Remove from the heat and stir in the crème de menthe, crème de cacao, and peppermint extract, if using. Add green food coloring for a brighter color, if desired.
- Transfer to a large bowl and refrigerate for 30 to 40 minutes, stirring occasionally, until cooled and slightly thickened but not set.
- In a chilled bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cooled marshmallow mixture in two additions until no streaks remain.
- Pour the filling into the chilled crust and smooth the top. Refrigerate for 1 hour while you make the ganache.
- Make the ganache: Place the chocolate chips in a heatproof bowl. Heat 1/3 cup heavy cream until steaming, pour over the chips, and let sit for 2 minutes. Stir until smooth and glossy. Let cool for 10 minutes.
- Pour the ganache over the pie and spread gently to the edges. Garnish with chocolate shavings or crushed mint candies.
- Refrigerate for at least 4 hours, or overnight, until completely set. Slice with a hot, dry knife for clean cuts.
Notes
- Make sure the marshmallow mixture is fully cooled before folding in the whipped cream, or the cream will deflate.
- Do not let the marshmallow mixture set completely in the fridge. It should be thickened but still pourable.
- Use a hot, dry knife for clean slices through the ganache layer.
- For an alcohol-free version, replace the liqueurs with 1/2 teaspoon peppermint extract and an extra 2 tablespoons milk.
- Clear or white crème de menthe will give a paler filling, so add green gel food coloring if you want a vibrant green.
- Store covered in the refrigerator for up to 4 days.
- To freeze, freeze the pie uncovered until firm, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
- A classic Oreo crust works best, but a chocolate graham cracker crust is a good substitute.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 480
- Sugar: 31g
- Sodium: 230mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
