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    Home » Pies & Tarts

    No Bake Chocolate Mint Pie

    Published: Mar 17, 2022 · Modified: Jun 3, 2023 by Tiffany · This post may contain affiliate links · Leave a Comment.

     

     

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    I don't know about you, but I don't stop craving desserts just because it's hot outside.  This easy no bake chocolate mint pie tastes just like mint chocolate chip ice cream. It's very similar to a grasshopper pie, in flavor, but it's made without alcohol and without marshmallows. Creamy mint filling is wrapped in a homemade Oreo crust and topped with dairy free whipped topping for a cool and refreshing gluten free, vegan dessert.

    After one bite of this chocolate mint pie, your taste buds will thank you!  Since this is a no bake recipe, it's perfect for the hot summer months when you don't want to turn on the oven. I also love to serve this during the holiday season because of it's festive green color and mint says Christmas to me!

    A chocolate mint pie with whipped cream and chocolate curls on top.

    If you love this recipe, you might also want to try my no bake chocolate ganache tart made with cherries and dark chocolate or my amazing no bake peanut butter pie.

    Jump to:
    • Want to save this recipe?
    • Why You'll Love This No Bake Mint Chocolate Pie
    • Ingredient Notes
    • Substitutions & Variations
    • How to make a chocolate mint pie
    • Storage
    • Recipe FAQs
    • More no bake desserts to consider:
    • Recipe

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      Why You'll Love This No Bake Mint Chocolate Pie

      • ALLERGEN FRIENDLY: This recipe is gluten free, dairy free and vegan as written.
      • REFRESHING: Perfect treat for a warm day!
      • NON-ALCOHOLIC: It doesn't have alcohol, although I've included a note to add it if you want.
      • NO BAKE: Take a break from the oven and still enjoy a delicious dessert.

      Ingredient Notes

      This easy recipe is made with just 6 simple ingredients.

      Ingredients for chocolate mint pie on a white marble table.
      • Vegan Cream Cheese - I use Miyoko's brand vegan cream cheese, but you can use your favorite brand.  If you're not dairy free, feel free to use regular block style cream cheese in the same measure.
      • Coconut Cream - This is the full fat type in the can.  If you want to have an alcoholic pie, like the traditional grasshopper pie, substitute ¼ cup of creme de menthe liqueur in place of the coconut cream and mint extract.
      • Powdered Sugar - If you're looking for a vegan pie, ensure you're using vegan friendly powdered sugar.
      • Peppermint Extract, Vanilla & Green Gel Food Coloring - For flavor and color.
      • Dairy- Free Whipped Cream - My favorite brand is Coco Whip and in this recipe there is no noticeable coconut flavor.  If you're not dairy free, use regular Cool Whip.
      • Gluten free Oreos - Use any brand of chocolate cream cookie you like.  I've used either the Glutino brand or the name brand Oreos.  If you're not gluten free, use regular Oreos.
      • Vegan Butter - This helps hold the crust together. If you're not vegan or dairy free, substitute unsalted dairy butter.

      Substitutions & Variations

      • Not Dairy Free / Vegan - use dairy block style cream cheese, Cool Whip and unsalted dairy butter in the same measure. 
      • Make it with alcohol - omit the coconut cream and peppermint extract.  Replace with ¼ cup creme de menthe liquer.
      • Not Gluten Free - Use regular Oreo cookies for the crust.

      How to make a chocolate mint pie

      This pie is so quick and easy to make and requires no baking.

      Oreos in a food processor before chopping.

      STEP 1: Place the Oreos in a food processor and pulse them until they are fine crumbs. Then pour in the melted butter and pulse a few more times.

      Orea and butter mixture being pressed into a pie pan with measuring cup.

      STEP 2: Transfer the crust mixture to a 9-inch pie dish and press it into an even layer using the flat bottom of a cup. Refrigerate the crust while you mix the filling.

      Beaten cream cheese in a mixing bowl.

      STEP 3: Combine the vegan cream cheese and coconut cream in the bowl of an electric mixer. Beat until smooth.

      Green pie filling in a mixing bowl.

      STEP 4: Add the powdered sugar, food coloring, mint extract and vanilla. Beat for five minutes.

      Spatula folding whipped cream into green pie filling.

      STEP 3: Remove from the mixer and fold in the whipped cream with a spatula until it's a uniform color.

      Mint pie filling in an Oreo pie crust.

      STEP 4: Spread the mint pie filling into your chocolate cookie crust, cover with plastic wrap and refrigerate overnight.  You can also freeze the pie if you want more of an ice cream texture.

      That's it! This pie takes less than 10 minutes to make from start to finish and the hardest part is waiting for it to chill.  Seriously, I have no patience, but the wait is definitely worth it!

      Once the pie is done freezing, top with extra whipped cream and chocolate shavings or mini chocolate chips, then serve.

      A chocolate mint pie sitting on a white marble table.

      Storage

      Wrap leftover chocolate mint pie in plastic wrap and store in the refrigerator for up to 4 days.

      A clickable ad for Perfect Gluten Free pies ebook.

      Recipe FAQs

      Can you make this into a mint chocolate chip pie?

      This pie already tastes just like mint chocolate chip ice cream.  But if you want to add extra chocolate chips, it will be awesome! I’d suggest using the mini chocolate chips from Enjoy Life.

      How is this different from Grasshopper Pie?

      Grasshopper pie is comprised of liquer (Creme de Menthe) combined with heavy cream and melted marshmallows.  It’s not exactly friendly to dairy free people, vegans or children. This pie has all the flavor with none of the offending ingredients.

      If you want to make an alcoholic version, simply omit the coconut cream and mint extract and replace with an equal amount of Creme de Menthe.  It is both gluten free and dairy free.  Because the pie is no bake, it will still have alcohol present, so may not be suitable for children.

      A slice of chocolate mint pie topped with whipped cream and chocolate shavings served on a white plate.

      More no bake desserts to consider:

      • A stack of Ritz cracker cookies sitting on a cutting board.
        Easy Ritz Cracker Cookies
      • A gluten free rice krispie treat being broken in half.
        Gluten Free Rice Krispie Treats (Small Batch)
      • A bite being taken from a slice of no bake blueberry cheesecake.
        No Bake Blueberry Cheesecake
      • A slice of peanut butter pie topped with chocolate ganache and peanut butter cups.
        Gluten Free Peanut Butter Pie

      If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

      Recipe

      A slice of chocolate mint pie on a white plate.

      No Bake Chocolate Mint Pie

      This refreshing no bake chocolate mint pie is made with gluten free and vegan ingredients and wrapped in a gluten free Oreo cookie pie crust.
      Author: Tiffany
      5 from 2 votes
      Print Pin Rate
      Course: Dessert
      Cuisine: American
      Prep Time: 10 minutes minutes
      Total Time: 10 minutes minutes
      Servings: 8
      Calories: 356kcal
      Prevent your screen from going dark

      Ingredients

      For the crust

      • 21 Gluten Free Oreo Cookies
      • 3 Tablespoons Vegan Butter melted

      For the pie filling

      • 4 ounces Vegan Cream Cheese I used Miyokos Brand
      • ¼ Cup Coconut Cream full fat coconut milk in a cak
      • ½ Cup Powdered Sugar sifted
      • ¾ teaspoon Peppermint Extract
      • ½ teaspoon Vanilla
      • 3 drops Green Gel Food Coloring
      • 9 ounces Vegan Whipped Cream

      Instructions

      For the crust

      • Add Oreo cookies to a food processor and pulse until they are fine crumbs. Add the melted butter and pulse a few more times.
        21 Gluten Free Oreo Cookies, 3 Tablespoons Vegan Butter
      • Transfer the crust mixture to a 9-inch pie plate and use a flat bottomed cup to press it into an even layer. Place the pie crust in the refrigerator while you prepare the filling.

      For the filling

      • Add the vegan cream cheese and coconut cream to the bowl of an electric mixer. Beat on medium speed 2-3 minutes until smooth.
        4 ounces Vegan Cream Cheese, ¼ Cup Coconut Cream
      • Add the powdered sugar, mint & vanilla extract and green food coloring to the cream cheese. Beat on low speed until the dry ingredients are incorporated, then turn the mixer to high speed and beat for 5 minutes. Scrape down the bowl.
        ½ Cup Powdered Sugar, ¾ teaspoon Peppermint Extract, ½ teaspoon Vanilla, 3 drops Green Gel Food Coloring
      • Remove the bowl from your mixer and add the whipped cream. Gently fold it in with a spatula until the color is even.
        9 ounces Vegan Whipped Cream
      • Pour the pie filling into your prepared pie crust, cover with plastic wrap and refrigerate overnight.
      • Once you're ready to serve, top with additional whipped cream, chocolate curls, or crushed Oreo cookies.

      Notes

      NOT DAIRY FREE / VEGAN: Use unsalted dairy butter, regular block style cream cheese, heavy whipping cream (in place of coconut cream), and Cool Whip in place of the vegan substitutes.  The measurements are the same.
      NOT GLUTEN FREE: Replace GF Oreos with regular Oreos.
      ADD ALCOHOL: omit the coconut cream and mint extract from the filling.  Replace the coconut cream with ¼ cup of Creme de Menthe liquer.
      STORAGE: Store chocolate mint pie in the refrigerator for up to 4 days. 
      FREEZING: To make the pie more ice cream like, you can freeze instead of refrigerate.  Allow the pie to sit out at room temperature for 15 minutes before serving.
       
      Calories: 356kcal | Carbohydrates: 36g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 214mg | Potassium: 148mg | Fiber: 2g | Sugar: 23g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 4mg
      Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
      Tiffany

      Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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      5 from 2 votes (2 ratings without comment)

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