Mint Oreo Pie is a creamy, no-fuss dessert with a chocolate cookie crust and a fluffy mint filling that tastes like your favorite mint-chocolate cookie in sliceable form. It’s rich, cold, and the texture is straight-up comforting.
My take keeps it simple: a smooth cream cheese base, peppermint flavor that actually comes through, and plenty of Oreo chunks so it doesn’t eat like plain mint cream. The crust is the classic Oreo-butter combo, and I like it baked because it holds together better.
I make this most often for holidays and weekend get-togethers because it’s easy to serve, easy to top, and it chills while you do literally anything else. It’s also a nice option when you want something minty but don’t want to deal with a complicated dessert.
Why You’ll Love This Recipe
No-fuss filling: The filling mixes up fast and comes out thick, creamy, and stable once it’s chilled.
Real mint flavor: Peppermint extract gives you that classic mint Oreo taste without needing anything fancy.
Great texture: You get a crisp cookie crust, a fluffy center, and little bites of Oreo throughout.
Make-ahead friendly: This is the kind of dessert I like best when it’s made the day before, so it slices clean and tastes colder.
Easy to garnish: You can keep the topping simple or go heavier with chips and chocolate syrup, depending on who you’re serving.
Ingredients You’ll Need
Crust
- Oreo cookies: Regular Oreos are what I use here. Crush them pretty fine so the crust packs well and slices clean.
- Unsalted butter: Melted butter is what holds the crumbs together. If your butter is salted, it’s fine—just skip any extra salt elsewhere.
- Granulated sugar: Optional, but I like a little bit because it helps the crust set up with a slightly crisper bite.
Filling
- Cream cheese: Make sure it’s softened so you don’t end up with little lumps. Full-fat works best here.
- Sweetened condensed milk: This is the easy shortcut that makes the filling thick and creamy without extra steps.
- Peppermint extract: Start with the amount listed, then adjust next time if you want it stronger or lighter. Peppermint brands vary a lot.
- Green food coloring: Totally optional. A couple drops is enough if you want the pie to look more “mint.”
- Whipped topping: Thawed whipped topping folds in easily and keeps the filling fluffy. You can swap in stabilized whipped cream if you prefer.
- Oreo cookies: Chop these instead of crushing them so you get bites of cookie in the filling. I like a mix of small and medium pieces.
Topping
- Whipped topping: Use as much or as little as you like. I usually keep it centered so you still see the mint filling around the edges.
- Crushed Oreo cookies: A quick sprinkle gives it that classic look and adds a little crunch right on top.
- Mini chocolate chips: Optional, but they’re nice if you want a little extra chocolate texture with the soft topping.
- Chocolate syrup: Also optional. A light drizzle is plenty since the pie is already sweet and rich.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F.
- Mix the crust: Stir the finely crushed Oreos with melted butter and the sugar (if using) until the crumbs look evenly moistened.
- Press the crust: Press the mixture firmly into a 9-inch pie dish, working it up the sides and packing it down well.
- Bake the crust: Bake for about 10 minutes, until set and fragrant, then cool completely before filling.
- Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth.
- Add the condensed milk: Mix in the sweetened condensed milk until thick and uniform.
- Flavor the filling: Mix in the peppermint extract and the green food coloring (if using).
- Fold in the whipped topping: Fold in the thawed whipped topping until the filling looks light and fluffy.
- Add the Oreos: Fold in the chopped Oreos until they’re evenly mixed through.
- Fill the crust: Spread the filling into the cooled crust and smooth the top.
- Chill: Refrigerate until fully set, at least 6 hours or overnight for clean slices.
- Finish and serve: Top with whipped topping, sprinkle with crushed Oreos and mini chocolate chips, and drizzle with chocolate syrup if you want. Slice and serve cold.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Let the crust cool all the way. If the crust is still warm, the filling can soften it and you lose that nice clean slice.
Use truly softened cream cheese. If it’s still cool in the center, it won’t beat smooth and you’ll chase lumps around the bowl.
Go easy on the extract at first. Peppermint can get strong fast, and it will taste a little stronger after the pie chills.
Chop the Oreos, don’t crush them. Crushed cookies disappear into the filling, but chopped cookies give you those little bites that make the pie feel like “mint Oreo” and not just mint cream.
Keep the topping light until serving. If you’re doing chocolate syrup, I like to drizzle it right before slicing so it doesn’t smear as you cut.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Hot coffee: A mug of coffee is really good with this pie. I usually go with plain coffee since the pie is sweet.
- Cold milk: Simple and classic with anything Oreo. It’s especially nice if you add a little extra crushed cookie on top.
- Fresh berries: Strawberries or raspberries are nice on the plate if you want something fresh next to the chocolate and mint.
- Extra chocolate drizzle: Put a small spoonful of chocolate syrup on the plate first, then set the slice on top. It looks nice and it’s easy.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Keep it chilled and slice straight from the fridge for the neatest pieces.
You can make this recipe ahead the day before you need it. I actually prefer it that way because the filling sets up firmer and the mint flavor settles in.
If you want it longer-term, you can freeze individual portions or freeze the whole pie (wrapped well). Thaw in the fridge overnight before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I have to bake the Oreo crust?
No. You can press it into the pie dish and chill it for about 30 minutes before adding the filling. I like baking because it sets the crust a bit more, but both work.
Can I use mint extract instead of peppermint extract?
Yes, mint extract works and it’s usually a stronger “mint cookie” flavor. Start with a little less than the recipe calls for, then adjust next time if you want more.
Can I use homemade whipped cream instead of whipped topping?
You can. Use about 2 cups of stabilized whipped cream so the pie sets up nicely and doesn’t go soft after a day in the fridge.
Why is my filling too soft?
Most of the time it just needs more chill time. Make sure the pie gets at least 6 hours in the fridge, and don’t skip the softened cream cheese step since lumps can keep it from mixing and thickening evenly.
Can I make this without food coloring?
Absolutely. The pie will just be a creamy off-white color with Oreo pieces, and it still reads as mint once you taste it.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Mint Oreo Pie
INGREDIENTS
Crust
- 24 Oreo cookies finely crushed
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional.
Filling
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 1 tsp peppermint extract
- 4 drops green food coloring optional
- 8 oz whipped topping thawed
- 10 Oreo cookies chopped.
Topping
- 1 cup whipped topping
- 2 tbsp crushed Oreo cookies
- 2 tbsp mini chocolate chips optional
- chocolate syrup optional.
INSTRUCTIONS
Crust
- Preheat oven to 350 F
- mix crushed Oreos with melted butter and sugar until evenly moistened
- press firmly into a 9 inch pie dish
- bake until set and fragrant then cool completely.
Filling And Chill
- Beat cream cheese until smooth
- mix in sweetened condensed milk until thick and uniform
- mix in peppermint extract and food coloring
- fold in whipped topping until fluffy then fold in chopped Oreos
- spread filling into cooled crust and smooth the top
- refrigerate until fully set.
Finish And Serve
- Top with whipped topping
- sprinkle with crushed Oreos and mini chocolate chips
- drizzle with chocolate syrup if using
- slice and serve cold.
