No Bake Mint Chocolate Pie: A Creamy Frozen Dessert with Oreo Crust

No Bake Mint Chocolate Pie

If you love the cool, creamy contrast of mint and chocolate, this no bake mint chocolate pie is about to become a favorite. You may also know it as grasshopper pie, and one bite shows you why. There is no oven involved at any stage, so your kitchen stays cool while the freezer does all the work.

The real charm is the pairing. A light, fluffy mint filling is spooned into a chocolatey Oreo cookie crust, then finished with a scatter of crushed Oreo crumbs on top.

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It fits St. Patrick’s Day, a spring baby shower, or a relaxed family party, and it looks special without any stress. I keep coming back to it whenever I want a dessert that feels celebratory but never heats up the house.

6 Reasons Why You Will Love This Mint Chocolate Pie

Here is what makes this pie such an easy yes:

• It is no bake from start to finish. You never turn on the oven, not even for the crust.
• The mint and chocolate pairing is refreshing. Cool mint keeps all that richness in check.
• The filling is creamy and the crust is chocolatey. That contrast is what makes every slice interesting.
• Green crème de menthe brings the mint flavor. You get real mint character without extra work.
• Crushed Oreo cookie crumbs go on top. They add a light crunch and a finished look.
• It works for holidays and parties. St. Patrick’s Day, spring gatherings, and family parties all suit this pie.

Put simply, it is a simple yet tasty option for any moment when you would rather skip baking and still serve something that disappears fast.

Grab Your Ingredients!

Five main ingredients do all the work here, and every one of them comes from a normal grocery run:

• 28 Mint Chocolate Oreo cookies. These become the crust, and you also want extra crumbs for the topping.
• Unsalted butter, melted. It holds the crushed cookies together and gives the crust its soft, moldable texture.
• Marshmallow creme, also sold as marshmallow fluff. This is the creamy base of the filling.
• 2 cups of heavy whipping cream. You will find it in the dairy aisle, and it gets whipped into whipped cream.
• Green crème de menthe. This supplies the mint flavor. It comes in clear and green varieties, and you want the green one.

A practical tip: if you do not plan to use crème de menthe often, buy a small bottle. You only need 1/3 cup here. It is sold at wine and spirits shops, and the green variety gives the filling its soft mint shade.

Substitutions

Good news if your pantry looks a little different today. Each of the three key ingredients has a workable swap.

• Cookies: Original Oreo cookies can replace the mint flavored ones. If you go that route, you can add 1/2 to 1 teaspoon of peppermint extract to the crust mixture to bring the mint back.
• Marshmallow creme: About 24 large marshmallows can be melted down instead. Melt them gently, stirring often, then let them cool completely before you continue.
• Crème de menthe: For an alcohol free version, use dairy milk with peppermint extract and green food coloring. The exact amounts are in the recipe card notes, so the flavor and the color stay balanced.

I have leaned on the marshmallow swap on a snowy afternoon, and nobody at the table noticed a difference.

Let’s Make the Recipe!

This no bake grasshopper pie comes together in a few easy stages. Here is the whole picture before you start.

1. Crush the mint Oreos in a food processor until you have fine crumbs. Mix in the melted butter, press the mixture into a 9 inch pie plate, and freeze for 30 minutes to 1 hour to set.
2. Microwave the marshmallow creme for 30 to 45 seconds at most, just until it is soft enough to whisk, then stir in the crème de menthe.
3. In a separate bowl, whip 2 cups of heavy whipping cream for about 4 to 5 minutes with a hand mixer or a stand mixer fitted with the whisk attachment.
4. Fold the whipped cream into the mint marshmallow mixture until everything is blended and no streaks remain.
5. Pour the filling into the chilled crust, scatter extra Oreo crumbs over the top, and freeze for 5 to 6 hours or overnight.
6. Let the pie rest at room temperature for 10 to 15 minutes before you slice it. That short wait makes cutting much cleaner.

Patience is the only real skill this recipe asks for. The crust needs its chill time and the filling needs its freeze time, but your hands on work stays short and simple.

More Beyond the Butter Pie Recipes to Try!

If mint and chocolate are your kind of thing, these other recipes from Beyond the Butter are worth a look.

They share the same cool, crowd pleasing flavor.

Homemade Thin Mints

A crisp chocolate mint cookie that delivers the same refreshing flavor in a bite sized form.

Lovely for cookie trays and lunch boxes.

Single Layer Peppermint Chocolate Cake

One layer, plenty of peppermint, and no fussy stacking.

A smart pick when you want a celebration cake without a long project.

Mint Chocolate Cupcakes

Portable, easy to share, and ideal for parties where everyone grabs their own dessert from the platter.

Double Chocolate Mint Brownies

Rich, fudgy, and full of chocolate. Thanks so much for stopping by, and I hope you enjoy every slice of this pie.

Ingredients

The pie has two simple parts, a crust and a filling.

Oreo pie crust

• 28 Mint Oreo Cookies, crushed into fine crumbs, plus additional Oreo crumbs for the 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 Crème de Menthe

Instructions

Oreo pie crust

Using a food processor, process the Oreos into fine crumbs. Add the melted unsalted butter and pulse until fully combined. You can also mix these two ingredients in a separate bowl if that is easier. 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.

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 so the crust firms up.

One small note on the crust: because it is made from crushed cookies and butter, it stays soft rather than crisp. That is exactly what you want here, since it slices cleanly against the creamy filling.

Mint pie filling

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 are using large marshmallows instead, melt them in a saucepan over medium heat, stirring frequently, then let the mixture cool completely.

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.

Add the crème de menthe to the large bowl with the softened marshmallow creme and mix until it is well blended.

Fold in the whipped cream until it is thoroughly combined. Take your time here and use a gentle folding motion so the filling stays light and airy.

Pour the mint pie filling into the chilled Oreo pie crust, top it 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. A warm, dry knife makes the cleanest slices. Store any leftover pie in the freezer or refrigerator for up to a week.

Notes

The notes on this recipe answer most of the questions I hear, so here they are in one place.

The prep time of 1 hour 20 minutes already includes the 30 minutes to 1 hour of freezer time for the Oreo crust, so you do not need to count it twice.

Ingredient equivalents: 14 oz of marshmallow creme equals two 7 oz jars, and 2 cups of heavy whipping cream is about 1 pint.

If you cannot find crème de menthe, replace it with 1/3 cup milk, 1 teaspoon peppermint extract, and 7 to 8 drops of green food coloring.

You can make the crust as written or use a store bought Oreo crust, which is usually found in the baking aisle. For a baked crust option, bake it for 8 to 10 minutes at 350ºF, then let it cool completely before adding the filling.

Each serving of the source recipe has about 200 calories, 7 grams of carbohydrates, 1 gram of protein, and 19 grams of fat.

Recipe details

Here is the timing and yield at a glance, so you can plan your day around the freezer.

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No Bake Mint Chocolate Pie

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No Bake Mint Chocolate Pie If you love the cool, creamy contrast of mint and chocolate, this no bake mint chocolate pie is about to become a favorite. You may also know it as grasshopper pie, and one bite shows you why.

• 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 (or 24 large marshmallows), softened
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.

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• Prep Time: 80 min
• Cook Time: 0 min
• Method: mixed

Nutrition

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