Adorable and absolutely delicious No-Bake Mini Mint Chocolate Cream Pies! These are perfect for days it’s too hot to bake! If you love the combination of mint and chocolate, try these today!

Mint and Chocolate Mini Cream Pies

Hi! Happy Monday!

And if you live anywhere near me: happy SNOW DAY. Given the weather, I’m typing this post from the cozy comfort of my bed. Fuzzy pajamas and all! Between the hypnotizing snowflakes dancing outside the window, the strong espresso in my cup, and the tiny chocolate pie resting just inches from my fingertips, I feel like I’m totally winning this morning… and it feels DARN good.

Let’s get some mini mint chocolate cream pies in your life so you can join me, OK?

Chocolate Mint Cream Pie Recipe

We’ll begin by breaking down these mini mint chocolate cream pies – layer by delicious layer. Starting with the crust! Which is made from Oreo cookies and butter… so you know it’s going to be delicious. Next up, we have our decadent mint chocolate mousse filling! It’s rich yet fluffy, and loaded with flavor thanks to bittersweet chocolate, mint extract, and espresso powder. Finally, we’ll top the mousse with a giant swirl of homemade whipped cream, and finish it all off with drizzle of mint chocolate ganache.

Diet food? Absolutely not. Worth every-single-calorie? ABSOLUTELY YES. ↓

Tips and Tricks for Recipe Success:

• This pie is mainly made up of chocolate – so use the best stuff you can get your hands on! I strongly suggest using quality chocolate you know melts well and tastes good. I love Lindt 70% cocoa bars for this recipe! Whatever brand you choose, just be sure you’re using real chocolate, and not chocolate chips.
• For the best flavor, be sure to choose bittersweet chocolate or semi-sweet chocolate. I don’t recommend using milk chocolate, which will yield a cloyingly sweet filling.
• I LOVE this mint extract!!!
• The crust for these mini mint chocolate cream pies is made from crushed Oreo cookies and melted butter. You do NOT need to remove the filling from the Oreo cookies before crushing them up.
• When it comes to crushing up your Oreo cookies, you have a few options. If you own a food processor or high-powered blender, you can simply place them in the body of the machine and pulse until the cookies are in fine crumbs. You may also crush them manually, by placing the cookies in a large ziplock bag, and rolling over them with a rolling pin or wine bottle. Just make sure all of the cookie bits have been finely crushed! Otherwise they won’t hold together.
• It’s very important to freeze the crusts for at least 30 minutes before you add the filling.
• Once you add the filling, the mini pies will need to go back in the fridge for at least 2 hours. So be sure to plan ahead time wise.
• Be sure to remove the pies from the pans before you add the whipped cream and chocolate ganache. The pans should easily slip off with very little effort, however if you find they’re being stubborn and don’t want
• Not a fan of mint? No problem! Simply omit the mint extract wherever it’s called for, and you’ll have chocolate mousse tartletts instead!
• I DO suggest using the espresso powder no matter what! It won’t make your dessert taste like coffee – promise! It just adds a really nice depth of flavor and makes the chocolate POP a little more.
• You’ll need mini tart pans for this recipe! Click here to check out the ones I’ve been using for the past 6 years; I love them because they’re sturdy, easy to clean, and affordable.
• While I have not personally tried making this recipe in a full size pie pan, it should work in an 8″ or 9″ regular pie dish.
• In my opinion, freshly whipped cream is a must for this recipe! Canned whipped cream or cool whip just doesn’t do it justice. That said, obviously both will “work” in a pinch. Do what best works for your lifestyle 😉
• P.S. I pipped my whipped cream onto the mini pies using the open star tip in this kit. You can also just dollop it on with a spoon.

You can top these individual chocolate pies with fresh berries (this will be an especially nice choice once Summer rolls around), a dusting of cocoa powder, a simple sprig of mint… or nothing at all! These mini mint chocolate cream pies are truly stunning “naked” and trust me, after your first bite the last thing you’ll be thinking about is garnish 😉 I can’t wait to hear how you enjoy this one!

If you try this recipe for Mini Mint Chocolate Cream Pies, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

More No-Bake Pie Recipes:

• No-Bake Chocolate Cream Pie
• No-Bake German Chocolate Pie
• No-Bake Chocolate Oreo Pie

More Mint Chocolate Recipes:

• Mint Chocolate Chunk Cookies
• 5-Ingredient Peppermint Chocolate Truffles 
• Double Chocolate Peppermint Fudge Cookies

No-Bake Mini Mint Chocolate Cream Pies

Ashley Manila

No-Bake Mini Mint Chocolate Cream Pies!

5 from 1 vote

PRINT RECIPE PIN RECIPE

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Inactive Time 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 6 mini pies

Ingredients

 

For the Oreo Cookie Crust:

• (1) 14.3 ounce package Oreo cookies, crushed into crumbs (see post for more info on this)
• 4 ounces (8 tablespoons) unsalted butter, melted

For the Chocolate Mousse Filling:

• 8 ounces bittersweet or semi-sweet chocolate, chopped
• 1 teaspoon espresso powder
• 1 teaspoon peppermint extract
• 16 ounces (2 cups) heavy cream
• 2 ounces (1/4 cup) confectioners' sugar, sifted

For the Whipped Cream Topping:

• 16 ounces (2 cups) heavy cream
• 2 ounces (1/4 cup) confectioners' sugar, sifted
• 1/2 teaspoon peppermint extract

For the Mint Chocolate Ganache Drizzle:

• 4 ounces bittersweet chocolate, chopped
• 2.8 ounces (1/3 cup) heavy cream
• 1/4 teaspoon peppermint extract

Garnish:

• Fresh mint leaves, optional

Instructions

 

For the Oreo Cookie Crust:

• In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Divide the filling evenly among 6 mini tarts pans, then firmly press it into an even layer through the middle and up the sides. Place crusts in the freezer for 30 minutes.

For the Chocolate Mousse Filling:

• Combine the chocolate and espresso powder in a small, microwave safe bowl and melt in the microwave, heating in 20 second increments, and stirring between each increment, until chocolate is completely melted. Be sure not to overcook here! Which will cause your chocolate to become grainy. Remove from heat and add the peppermint extract. Whisk mixture smooth and set aside to cool for 10 minutes. In the meantime...
• In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until soft peaks begin to form. Add in the cooled chocolate and continue beating for another minute or two, or until the chocolate has been fully incorporated and the texture is medium-stiff peaks, scraping down the sides of the bowl as needed. Divide the filling evenly among the Oreo cookie crusts. Chill for at least 2 hours in the fridge.

For the Whipped Cream Topping:

• In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream and confectioners' sugar until soft peaks are formed. Beat in the peppermint extract. Dollop whipped cream on top of each mini pie right before serving!

For the Mint Chocolate Ganache Drizzle:

• Place chopped chocolate in a wide and shallow heat proof bowl. Heat the cream in a small sauce pan over medium-heat. Bring to a boil, watching very carefully as it will happen fast. When the cream has come to a boil, remove from heat and pour over the chopped chocolate. Allow the cream and chocolate to sit for minute, then whisk completely smooth. Whisk in the peppermint extract. Let the ganache cool for at least 15 minutes before you drizzle it over the whipped cream.

Garnish:

• Top each pie with a few fresh mint leaves.

Notes

For best results, mini pies should be topped with whipped cream and chocolate ganache RIGHT before serving.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature