If you’re a chocolate and mint lover, get ready to meet your new favorite dessert—Chocolate Mint Pie! This pie is straight-up decadent with its rich, chocolatey filling and a cool mint whipped cream that will have ya coming back for seconds. All of this goodness is nestled in a buttery Oreo crust that’s so easy to make, you’ll be kickin’ yourself for not making it sooner!
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What takes this mint pie to the next level is that splash of Baileys Irish Cream in the filling—just enough to make it a little extra. And that mint whipped cream? It’s mad delicious, plus it cuts through the richness of the chocolate. So go ahead, boo, treat yourself, and get ready to wow everyone with this bomb chocolate mint pie!
The Lowdown on Mint Chocolate Cream Pie
Cuisine Inspiration: American
Primary Cooking Method: Bake and Stovetop
Dietary Info: Indulgent
Key Flavor: Creamy Bittersweet Chocolate with Hints of Mint
Skill Level: Easy
- A Beauty: Not only does this chocolate mint cream pie taste off the charts, but it looks great too! It’s sure to impress for any party, event, or family gathering.
- Chocolate + Mint: There’s just something about this combination that pops!
- 100% Homemade: If you’re looking for a dessert that’s completely homemade but not too difficult to make, this pie makes the perfect solution.
Ingredients to Make Mint Chocolate Cream Pie
- Chocolate cookies: Crushed cream-filled chocolate sandwich cookies such as Oreos are going to be the chocolatey base of our pie.
- Butter: Combines with crushed cookies to form the crust but also added to the chocolate cream filling for its rich flavor.
- Egg Yolks: All you need are beaten egg yolks to form the creamy custard. They’re the rich heart of your pie. Save those egg whites to add to your favorite cheesy frittata, Pavlova, or Lemon Meringue Pie!
- Sugar: Granulated sugar provides that sweet backbone of the pie.
- Cornstarch: Added to thicken the custard. You can also use tapioca flour or arrowroot powder with similar results.
- Cocoa: Unsweetened cocoa powder for a chocolatey punch.
- Coffee: A hint of instant coffee to deepen the chocolate flavor.
- Cream & Milk: The liquid needed to transform the custard filling.
- Baileys: Baileys Irish Cream combines Irish whiskey with cream and hints of chocolate and vanilla for a flavor twist.
- Vanilla: Pure vanilla extract rounds out the flavors bringing balance to the filling.
- Whipping Cream: The fluffy cloud atop your pie.
- Sweet & Starchy: Powdered sugar and cornstarch to sweeten and stabilize the whipped topping on our pie.
- Mint: Mint extract and some drops of green food coloring for that cool, festive look. Feel free to double the amount of extract for more minty mojo.
- Garnish Galore: Optional chocolate sauce, plain whipped cream, Andes mint candy, and green sprinkles to dress it up and make it party-ready.
How to Make Baileys Chocolate Cream Pie
The Crust
It all starts with a buttery, crushed Oreo crust. A cookie crust adds a satisfying chocolatey crunch that cuts through the creaminess.
- Add crushed chocolate sandwich cookies and melted butter to a medium bowl.
- Whisk them together.
- Press the chocolate crust into the bottom and up the sides of the prepped springform pan
- Place the crust in the springform pan in the freezer and preheat the oven to 300 degrees. Once the oven is heated, bake the crust for 10 minutes then cool on a wire rack. Once cooled, return the springform pan back to the freezer.
Chocolate Filling
The filling of this pie is a classic chocolate cream pudding with the addition of Baileys Irish Cream. The Baileys takes things to a new level; there are notes of caramel, dark roasted coffee, and even hazelnut.
- Mix together the egg yolks and granulated sugar on medium-high speed in the bowl of your mixer.
- Add the cornstarch, salt, cocoa powder, and instant coffee to the bowl. Lower the speed of the mixer and mix well.
- Add the heavy cream, milk, and Baileys Irish Cream to the mixture.
- Whisk together scraping down the sides and bottom to thoroughly blend mixture.
- Transfer the mixture to a large pot. Heat over medium heat on your stove until the mixture begins to boil. Be sure to whisk the entire time.
- 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.
- Add the mostly cooled filling to the cookie crust.
- Smooth it out until it’s evenly distributed. Place the pie back in the freezer for 1 hour.
Mint Cream Topping
- Add the heavy cream to the bowl of your mixer and beat on high speed.
- Add the powdered sugar, cornstarch, mint extract, and green food coloring once peaks slowly begin to develop.
- Beat again until heavy peaks have formed.
- Spread the mint whipped cream evenly over the top of the chocolate pie and refrigerate the pie until you’re ready to serve.
Tips for Making the Best Mint Chocolate Pie
- Avoid Clumping: Be sure the cornstarch is fully incorporated into the milk and heavy cream before adding the egg yolks while preparing the filling. This simple step ensures a smooth, creamy pudding.
- Whisk Frequently: Dairy is prone to scorching quite quickly when heated; this affects both flavor and texture. To avoid this, whisk the entire bottom of the pan including the edges.
- Prevent the Thin Skin: As pudding mixtures cool they can develop a thin “skin” over the surface. If you’re not someone who enjoys that, cover the filling with plastic wrap as soon as you’ve filled your crust. Make sure the entire surface is touching the plastic. Move it to the freezer and allow it to set.
- Get Creative: Don’t be afraid to have fun. Create large peaks with whipped cream, sprinkle on chocolate shavings, or draw on leprechauns with green icing. Do you!
- Crushing the Oreos: Place them in a ziploc bag and pound them with a rolling pin or meat pounder to break them up into fine pieces.
Popular Substitutions & Additions
- Chocolate Peppermint: Swap the mint extract for peppermint extract and use red coloring in the whipped cream. You can keep the Baileys or swap it for a chocolate liqueur.
- Change the Cookie Crust: You can also use graham crackers or other flavored crushed cookies.
- Skip the Homemade Whipped Cream: If you’re looking to save some time you can use a quality store-bought real whipped cream instead. Simply mix in the food coloring and extract to add flavor.
- Add Chocolate Chips: Mix chocolate flakes or chips into to the mint whipped cream.
- Gluten-Free: Use your favorite gluten-free chocolate cookies to make the crust. The rest of the recipe is 100% gluten-free.
What to Serve with Baileys Chocolate Cream Pie
- This pie is great served with something to sip. Enjoy a hot coffee or espresso — maybe with a bit of Baileys added. Other beverage options are my White Chocolate Hot Cocoa or a Chocolate Martini.
- Enjoy with other Irish-inspired desserts like this St. Patrick’s Day Dessert Pizza or Baileys Chocolate Bundt Cake.
- It makes a tasty dessert after diving into a bowl of Hearty Beef Stew and Slow Cooker Mashed Potatoes.
How to Store Mint Chocolate Cream Pie
To ensure your Baileys Chocolate Cream Pie stays as delicious as the day you made it, keep it chilled in the refrigerator. Store the pie in an airtight container or cover it well with plastic wrap to maintain its freshness and prevent any fridge odors from seeping in.
How long will mint chocolate cream pie last in the fridge?
This scrumptious pie will stay perfect for up to 4 days. So enjoy a slice each day until it’s gone!
Can I freeze a cream pie?
It’s not recommended. The ingredients in the filling may have an odd texture when thawed. Your best is to eat it all up rather than try to extend the shelf-life in the freezer.
Frequently Asked Questions
No, but it works best for a pie with straight sides that you can display on a stand or platter. It’s also usually slightly larger than a standard pie plate. If you don’t have a springform pan, you can use a deep dish pie plate but will need to serve it directly from the pie plate. Add plenty of garnishes on top and it will still look stunning and of course, taste great.
Whipped cream is often described as having soft peaks or heavy peaks. These terms refer to the thickness of the cream. Heavy peaks mean that when you pull the mixer directly up from the cream the peaks left behind by the mixer attachment stand up tall. If they fall over then you have soft peaks and need to continue mixing.
A couple of things will help you when working with a cookie crust. First, make sure you are using finely crushed cookies. Next, you need a binder to help hold the cookies together. In this recipe, we are using butter. It’s a good idea to use the flat bottom of a measuring cup to press the cookies firmly to the bottom and sides of the pan. Last, make sure to follow the steps of freezing, baking, cooling, and then freezing again.
You’re going to love this combination of chocolate, mint, and ultimate creaminess. It’s the ultimate indulgence. It’s the perfect dessert for St Patrick’s Day but also enjoyable any time of year. Discover your inner leprechaun and enjoy!
Favorite Pie Recipes
- Buttermilk Pie
- Kool-Aid Pie
- Banana Pudding Pie
- Banoffee Pie
- Chess Pie
- Chocolate Chess Pie
- Chocolate Mousse Pie
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Mint Chocolate Cream Pie
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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
- Avoid Clumping : Be sure the cornstarch fully incorporates into the milk and heavy cream before adding the egg yolks while preparing the filling. This simple step ensures a smooth, creamy pudding.
- Whisk Frequently: Dairy is prone to scorching quite quickly when heated; this affects both flavor and texture. To avoid this, whisk the entire bottom of the pan including the edges.
- Prevent the Thin Skin: As pudding mixtures cool they can develop a thin “skin” over the surface. If you’re not someone who enjoys that, cover the filling with plastic wrap as soon as you’ve filled your crust. Make sure the entire surface is touching the plastic. Move to the freezer and allow it to set.
- Get Creative: Don’t be afraid to have fun. Create large peaks with whipped cream, sprinkle on chocolate shavings or draw on leprechauns with green icing. Do you!
- Crushing the Oreos: Place them in a ziploc bag and pound them with a rolling pin or meat pounder to break them up into fine pieces.
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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!!