Oreo mint lovers, I got you. This mint chocolate cream pie is the real deal, and I say that as someone who didn’t always ride hard for mint desserts. I usually make this mint chocolate cream pie for St. Patrick’s Day, because if wearing green doesn’t stop the pinching, this pie sure will.
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How To Make This Baileys Mint Chocolate Cream Pie
Bake the Crust
Step 1: Add crushed chocolate sandwich cookies and melted butter to a medium bowl. Whisk them together.
Step 2: Press the chocolate crust into the bottom and sides of the springform pan. Freeze while the oven preheats, then bake until set. Cool completely on a wire rack, then place back in the freezer.
Make the Chocolate Filling
Step 3: Mix the egg yolks and sugar on medium-high speed. Add the dry ingredients, then mix on low until combined.
Step 4: Pour in the wet ingredients and whisk well, scraping the bowl. Transfer to a pot and cook over medium heat, whisking constantly until it starts to boil.
Step 5: Turn off the heat once the filling has thickened significantly and swirl in the butter and vanilla. Whisk together until the custard is glossy and smooth. Let mixture chill until it is barely warm.
Step 6: Pour the mostly cooled filling into the cookie crust, smooth it out evenly, and freeze.
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Mix the Mint Cream Topping and Top Your Pie!
Step 7: Beat the heavy cream in your mixer on high speed. Once it starts to thicken, add the powdered sugar, cornstarch, mint extract, and food coloring. Continue beating until stiff peaks form.
Step 8: Spread the mint whipped cream evenly over the top of the chocolate pie and refrigerate it until you’re ready to serve.
PRO TIP: Don’t be afraid to have fun with this pie! Create large peaks with whipped cream, drizzle chocolate ganache, sprinkle on chocolate shavings, or draw on leprechauns with green icing. Do you, boos!
Mint Chocolate Cream Pie Recipe
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Ingredients
For the Crust:
- 1 ½ cup cream filled chocolate sandwich cookies like Oreos crushed about 12 cookies
- 6 tablespoons melted butter
For the Pie Filling:
- 4 large egg yolks beaten
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon instant coffee
- 2 ½ cups heavy cream
- ½ cup milk
- ¼ cup Baileys Irish Cream
- 1 tablespoon butter
- 1 tablespoon pure vanilla extract
For the Mint Whipped Cream:
- 1 cup cold heavy whipping cream
- ½ cup powdered sugar
- 1 tablespoon cornstarch
- ¼ teaspoon mint extract add ½ teaspoon if you want a stronger mint flavor
- 3 drops green food coloring
- OPTIONAL: chocolate sauce plain whipped cream, andys mint candy for garnish, and green sprinkles for garnish
Instructions
For the chocolate crust:
- Add crushed chocolate sandwich cookies and melted butter to a medium bowl and whisk together.
- Liberally spray the bottom and sides of a springform pan with non-stick baking spray.
- Gently press the chocolate crust into the bottom of the springform pan and up the sides of the pan.
- Place the completed crust filled springform pan in the freezer and preheat the oven to 300 degrees. Once the oven is set, bake the crust for 10 minutes then cool on a wire rack.
- Once cooled, place the springform pan back in the freezer.
For the pie filling:
- Mix together egg yolks and granulated sugar on medium high speed in the bowl of your mixer. Next add in cornstarch, salt, cocoa powder and instant coffee and lower speed.
- Lastly, add in heavy cream, milk, and Baileys Irish Cream and whisk together scraping down the sides and bottom to thoroughly blend mixture.
- Transfer mixture from mixing bowl to large pot over medium heat on your stove until mixture begins to boil whisking the entire time.
- Once filling has thickened significantly, turn off heat and swirl in butter and vanilla and whisk together until glossy and smooth. Let mixture chill until it is barely warm.
- After the filling has cooled a bit, add it to the cookie crust and smooth out until even.
- Place the pie back in the freezer for 1 hour.
For the Mint Whipped Cream:
- Make the whipped cream, add heavy cream to the bowl of your mixer and beat on high speed.
- Once peeks slowly begin to develop, add in powdered sugar, cornstarch, mint extract, and green food coloring until heavy peaks have formed.
- Evenly spread the mint whipped cream over the top of the chocolate pie and refrigerate pie until ready to serve. (Gently remove the pie from the sides of the springform pan before serving).
Notes
- Don’t rush cooking the filling. I know it may take some time boos, but if you turn up the heat you’ll burn the mixture. This mint chocolate pie recipe needs some patience!
- Whisk often. Dairy scorches fast and you don’t want burnt bits messing with the texture. Get into those corners of the pot!
- Press plastic wrap right on the filling. It stops a skin from forming while it chills.
- Smash those Oreos in a zip-top bag. A rolling pin or meat mallet gets the job done quick.
- Fridge: Store your Oreo mint pie in an airtight container or cover it well with plastic wrap. It will stay perfect for up to 4 days, so enjoy a slice each day until it’s gone! I don’t recommend freezing it, boos.
Nutrition
Recipe Help
Nope, but it makes the sides clean and easy to lift out. If you don’t have one, use a deep dish pie plate and serve it straight from there.
Crush the cookies REAL fine and mix well with melted butter. Also, press it in tight using the bottom of a measuring cup. That helps it hold together.
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Hi. Thanks for posting this recipe. It looks awesome. I’m actually in the process of making it now and ran into an issue when baking the crust. The sides fell down. I was wondering if you have any tips on preventing that from happening.
It might not looks the same but I hope it turns out great!
Thanks!
Absolutely! You can blind bake by filling the crust with beans or rice to keep everything in place before filling.
Just did a trial run for tomorrow – guests for St Patrick’s – Ate so much (just trying of course) I feel sick! Decadent doesn’t describe it. I’m Irish born and bred with Belgian and Spanish genes from somewhere in the past. My sons have Inuit genes so it’s not impossible they you have Irish in your genes. You definitely have an Irish soul though gorgeous lady.
Can you tell me if the alcohol is cooked out of this? I’m pregnant and need to know if I can eat this or if I should leave it out
Hi Christy,
I would leave the alcohol out or avoid all together honestly. I hope that helps.
This pie looks so good! Now I’m craving it at 11 am hehe..
Same here! Thanks Layla!
Oh sweet Hannah, this is my kind of pie!! It looks so decadent and all kinds of awesome! 🙂 Pinned!
Thanks so much Jocelyn!
This was delicious. The whole family gobbled it up. I made a few changes to really mint up the whole thing. First I used Thin Mint cookies to make the crust ( try it! ) I’m allergic to rich milk so I used cool whip for the whipped cream layer and mixed in creme de menthe until it tasted right. The whole thing kind of melted when left out of the fridge but it didn’t matter cause it tasted so good!
That’s wonderful Rita! I bet it tasted fantastic. Can’t wait to try the thin mint cookie idea for the crust!!