Indulge in a Christmas Chocolate Mint Pie—a flaky all-butter pie crust layered with chocolate ganache and a no-bake mint cheesecake filling, finished with chopped Andes mints.
Why You’ll Love this Recipe
- Stunning presentation: Distinct layers of golden pastry, glossy ganache, and pale green cheesecake create a showstopping dessert that suits holiday tables.
- Festive flavor pairing: The classic combination of rich chocolate and bright mint atop a buttery crust captures the spirit of the season.
- Contrasting textures: Each bite offers flaky crust, silky ganache, and airy cheesecake for a satisfying textural balance.
Christmas Chocolate Mint Pie
This chocolate mint pie is a holiday-worthy dessert: an all-butter pie crust lined with a thin layer of chocolate ganache, filled with a light no-bake mint cheesecake, and topped with chopped Andes mints for crunch and color. It’s an elevated take on a grasshopper-style pie that’s both elegant and approachable.
How to Make Mint Chocolate Pie
To prevent the pie from feeling overly heavy, start with a crisp all-butter pastry crust. Blind baking the crust first ensures it stays flaky and holds up to the ganache and filling.
- Blind bake a 9-inch pie crust until golden, then cool completely. Chill briefly in the fridge or freezer to firm it.
For the ganache, heat 2/3 cup heavy cream and pour it over 6 ounces (about 1 cup) semi-sweet chocolate chips. Stir until smooth and glossy. Pour the ganache into the cooled crust and refrigerate until set.
- Once the ganache is firm, prepare the mint no-bake cheesecake filling and spread it over the chocolate layer. Finish with chopped Andes mints for garnish.
Mint No-Bake Cheesecake Filling
While the ganache chills, make the mint cheesecake layer. The filling is whipped and light, providing a nice contrast to the dense ganache.
- Beat 12 oz block cream cheese with 1 cup powdered sugar until smooth.
- Add 1–2 tsp pure mint extract (start with 1 tsp) and 2–3 drops green food coloring, then mix.
- Whip 1 cup heavy cream with 1/2 cup powdered sugar to stiff peaks.
- Fold the whipped cream into the mint cream cheese until thick and well combined.
- Spread the mint filling over the chilled ganache. Top the pie with chopped Andes creme de menthe chocolates or your preferred mint chocolate candies.
Serving and Storing
- Chill: Cover gently and refrigerate for at least 2 hours, or freeze 30–60 minutes to speed up setting.
- Cut: For clean slices, dip a sharp knife in hot water, dry it, and slice between rinses. The pie yields 8–12 slices depending on portion size.
- Store: Refrigerate leftover pie up to 5–7 days, covered.
- Freeze: Wrap tightly with plastic and foil; freeze up to 3 months. Thaw overnight in the refrigerator before serving.
Mint vs Peppermint
This recipe uses pure mint extract (a blend of spearmint and peppermint) to complement Andes creme de menthe mints. If you prefer a sharper peppermint flavor, swap in peppermint extract and, if desired, use red or omit coloring. For topping, choose Andes peppermint crunch or baking chips if you’d rather skip chopping chocolates.
More Mint Chocolate Desserts
- Mint Chocolate Chip Cookies
- Homemade Mint Oreos
- Mint Brownies
- Chocolate Mint Chip Cookies
- Mint Chocolate Rice Krispie Treats
- Mint Truffle Thumbprint Cookies
Chocolate Mint Pie
Ingredients
- 1 9-inch pie crust, homemade or store-bought
Chocolate Ganache
- 2/3 cup (159 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips (about 6 oz)
Mint No-Bake Cheesecake Filling
- 12 oz (339 g) block-style cream cheese
- 1 1/2 cups (180 g) powdered sugar, divided
- 1–2 tsp pure mint extract (not peppermint)
- 3 drops liquid green food coloring (optional)
- 1 cup (237 ml) heavy cream
- 8 pieces Andes creme de menthe chocolates, chopped (optional)
Instructions
- CRUST: Blind bake a 9-inch pie crust until golden. Cool completely, then chill to firm the crust.
- GANACHE: Heat 2/3 cup heavy cream and pour over 6 oz (about 1 cup) semi-sweet chocolate chips. Stir until smooth. Pour into cooled crust and refrigerate until firm.
- MINT LAYER: Beat cream cheese with 1 cup powdered sugar until smooth. Add 1 tsp mint extract and green food coloring, then mix.
- Whip 1 cup heavy cream with 1/2 cup powdered sugar to stiff peaks. Fold into the mint cream cheese until thick. Taste and adjust mint extract if needed.
- Spread the mint filling over the chilled ganache. Top with chopped Andes mints.
- Cover loosely and chill 2+ hours, or freeze 30–60 minutes to speed setting. Serve chilled.
Notes
- Cutting: Run a knife under hot water, dry it, and slice for clean cuts. Serves 8–12 depending on portion size.
- Storing: Refrigerate covered up to 5–7 days.
- Freezing: Wrap tightly and freeze up to 3 months. Thaw overnight in the refrigerator.
Nutrition
*Originally published 12/6/2011. Post updated November 2023.
