If you are an Andes mint lover, than this easy mint pie recipe checks off all of the essentials! A chocolate Oreo crust (with no-bake option) has a thick cool and creamy mint filling dotted with chocolate chips and chopped Andes mint candies. Smother on a cloud of minty whipped cream topping and you have an easy make-ahead dessert option perfect for holidays and celebrations!
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Easy Mint Pie with Andes
In the words of Sia, I’ve been a little unstoppable lately. It all started with my new favorite gluten-free chocolate pie crust recipe. It’s the perfect vessel for cool and creamy fillings and nothing screams those words more than an epic chocolate mint pie.
The mint filling has a tangy creamy taste and texture thanks to cream cheese, but also an airiness with the whipped cream folded in. And the mint? Chef’s kiss stuff here. We double up the chocolatey mint flavors with chocolate chips AND chopped Andes mints dotted throughout.
As for the remaining whipped creamy topping, we could top with another thick layer like this next-level peanut butter Oreo pie, but then the inspo settled in. Why not take this Andes pie up a notch?
So minty freshness comes into play with the fluffy cloud of whipped cream topping as well. I mean, it works so well in this Andes mint cake, how could it not it do this mint pie recipe any favors?
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredient Tid Bits
- Heavy cream – This is used both in the filling and for the topping. If you’d prefer a shortcut, scroll down where I share how to substitute Cool Whip whipped topping in the recipe.
- Cream cheese – You can use either full-fat (preferred for a smoother consistency) or neufchatel cheese.
- Mint extract – So, there’s mint extract and peppermint extract. Although it seems a little counterintuitive, when making mint dessert recipes, I prefer using peppermint extract. I’ve got some more thoughts on this and why below…
- Oreo crust – For a gluten-free crust, simply swap out GF Oreos. If you’d like to do a no-bake crust, this works best with traditional Oreos. If using gluten-free cookies, the crust will have to be baked for 10 minutes so it binds and is sliceable.
- Green food coloring – Can you enjoy a chocolate chip mint pie without it? Absolutely. But it makes the pie so pretty!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with the fluffiness.
As the chocolate crust is cooling, start the pie filling. First beat the heavy cream until stiff peaks form. You will transfer this mixture to another bowl to fold into the minty cream cheese in a bit.
Time for some creamy mint.
In that same bowl (don’t worry about washing it out), blend together the softened cream cheese, powdered sugar, peppermint extract, and food coloring. The mixture will be thick at this point.
Finishing chocolate touches.
Now fold the whipped cream in to lighten everything up, then stir in the mini chocolate chips and chopped Andes mints. Easy peasy stuff.
Spread and chill
Evenly spread the filling in the cooled crust and pop it in the fridge while the remaining heavy cream is whipped up with powder sugar and a few additional dashes of peppermint extract. Spread on top and garnish with more Andes, chocolate chips or crushed Oreos. All delish!
Don’t feel like making homemade whipped cream? Substituting thawed Cool Whip whipped topping also works. Fold 2 cups into the mint filling and then spread another 2 cups on top, so you will need a 12 ounce container.
I’m confused. Mint or peppermint extract?
You will probably see both mint extract and peppermint extract in the baking aisle, but I don’t recommend using the mint. Why? Well, your dessert will kind of taste like toothpaste. Peppermint has a cooler, menthol-like flavor. Spearmint can also be used, but will have a more subdued mint flavor.
Another option is to use peppermint oil, which has the most highly-concentrated flavor, so will need to use less. Just be sure it is food grade oil and edible.
Can I use a no bake Oreo crust?
Yes, but only if you use traditional Oreos, not gluten-free. Use 24 Oreo cookies with 4 tbsp melted butter. Press into a pie plate and refrigerate 30 minutes before filling. The slices have to be a little more crumbly when slicing versus a baked Oreo crust.
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Creamy Mint Pie with Chocolate (So Easy!)
Ingredients
Mint Pie
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 dashes green food coloring
- 1 teaspoon peppermint extract
- 1 cup mini chocolate chips, plus more for garnish
- 4.67 ounces package Andes mints, roughly chopped
Whipped Cream Topping
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- chopped Andes mints or Oreos, for garnish
Instructions
Oreo Crust
- Crush the cookies into fine crumbs. To do this quickly, use a food processor. Otherwise place in a ziplock bag and use a rolling pin to crush into extremely fine crumbs.26 Oreos
- Add the melted butter to the food processor or transfer the crumbs to a bowl and mix with butter to combine.5 tablespoons butter
- Dump the mixture into a 9-inch pie plate. Use a glass bottom to firmly press the crumbs evenly along the bottom of the pan. Use the side of the cup to evenly distribute around the sides. Finally press around the sides and bottom with your hand to make sure everything is compressed.
- Bake 350 for 10 minutes. Cool completely before filling.
Mint Pie
- Using a stand mixer with the whisk attachment or hand held beaters, beat the heavy cream until stiff peaks form. Transfer to another bowl and set aside.1 cup heavy cream
- To the same bowl (don't worry about cleaning out), use a paddle attachment and add the cream cheese, powdered sugar, food coloring, and peppermint extract. Beat on low speed to combine, then increase to medium-high speed for 2 minutes. With a rubber spatula, fold in the whipped cream into cream cheese mixture. If you would like it more green, add a couple more dashes of food coloring. Fold in the mini chocolate chips and chopped Andes mints, reserving some for the topping.8 ounces cream cheese, 1 cup powdered sugar, 8 dashes green food coloring, 1 teaspoon peppermint extract, 1 cup mini chocolate chips, 4.67 ounces package Andes mints
- Pour filling into the cooled crust and smooth the top with an offset spatula. Refrigerate while the whipped cream topping is prepared.
- Using a stand mixer with the whisk attachment or hand held beaters, beat the heavy cream with powdered sugar, vanilla, and mint extract until stiff peaks form. Spread on top of mint filling and garnish with either reserved Andes mints, chocolate chips, or Oreos. Refrigerate for at least 5 hours, up to overnight, before serving.1 cup heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract, chopped Andes mints or Oreos, for garnish
Notes
Make Ahead and Freezer Tips
It can be made up to 1 day ahead of time and refrigerated until ready to serve. If you’d like to store it up to 2 days before serving, I recommend making the whipped cream topping closer to when you plan on serving it. For longer storage, I recommend freezing. Place the assembled pie in the freezer until solid, then wrap securely with layers of plastic wrap and finishing with foil. When ready to enjoy, unwrap and thaw overnight in the refrigerator.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
