Crème de Menthe Pie (Mint Chocolate)

By Sally's Baking Recipes · 300 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. Pulse the Oreos, filling included, into fine crumbs (about 2 cups or 250g). Mix with the melted butter until combined, then press into an ungreased 9-inch pie dish, up the sides. Bake 10 minutes, then cool on a rack.
3. Pour the chocolate into a heatproof bowl. Heat the cream until it just simmers, then pour over the chocolate. Let stand 2-3 minutes, add the peppermint extract, and stir until smooth. Spread into the cooled crust, then refrigerate until completely cool.
4. Whip the cold cream to stiff peaks, about 4 minutes. Beat the softened cream cheese until smooth, then beat in the confectioners' sugar, crème de menthe syrup and peppermint extract. Make sure there are no lumps.
5. Fold the whipped cream into the cream cheese mixture in several turns, then fold in the chopped chocolate.
6. Spread the filling into the cooled crust and smooth the top. Refrigerate at least 6 hours and up to 2 days.
7. Garnish as desired, slice with a clean sharp knife, wiping the blade between slices.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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