Indulge in a Christmas Chocolate Mint Pie—flaky pie crust, chocolate ganache, and no-bake mint cheesecake filling topped with pieces of Andes thin mints.

Slice of chocolate mint pie on a plate with layers of pastry crust, chocolate ganache, mint no bake cheesecake, and chopped Andes mints.

Why You’ll Love this Recipe

Visual Appeal: Aesthetics matter, especially during the holidays. The layers of a flaky pastry crust, glossy ganache, and creamy mint cheesecake filling create a visually stunning dessert. The pie’s presentation alone is enough to make it a centerpiece at any holiday gathering.
Festive Flavor Fusion: The marriage of rich chocolate, invigorating mint, and buttery pastry crust epitomizes the festive spirit. This pie offers a harmonious blend of flavors that resonate with the holiday season, making it a perfect addition to your festive dessert spread.
Sensory Delight: The combination of textures, from the crispness of the flaky crust to the velvety ganache and the smooth cheesecake, provides a delightful sensory journey with each bite.

Chocolate mint pie in pan with layers of pastry crust, chocolate ganache, mint no bake cheesecake, and chopped Andes mints.

Christmas Chocolate Mint Pie

Thanksgiving isn’t the only holiday that deserves pie. Pie for Christmas is a great dessert choice, especially when making this chocolate mint pie. It’s a must-make flavor combo for the holiday season and the layers are a sight to behold.

Chocolate mint pie is the fancier version of grasshopper pie because it uses an all butter pie crust (instead of an Oreo crust) and adds a layer of ganache on bottom before filling the pie with creamy mint no-bake cheesecake.

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Chop up some Andes mints and sprinkle them on top to make it look pretty and you’ve got a holiday pie all decked out for the dessert table.

Slice of chocolate mint pie on a plate with a fork.

How to Make Mint Chocolate Pie

Any pie with ganache is going to be rich. So to balance the richness, I used a traditional pastry crust.

First, blind bake the pie crust. (Bake an empty crust.) Allow crust to cool completely. Chill the baked crust in the fridge/freezer to speed things along.

Here’s my tutorial for how to blind bake pie crust whether it’s homemade or store-bought. You will need either parchment paper or foil to line the crust. And you can use dry beans, rice, or sugar, to hold the crust in place if you don’t have pie weights.

Multiple images. Blind baked pie crust. Steps to make chocolate ganache. Then pie crust filled with ganache.

Next make the ganache. Combine 2/3 cup of heavy cream with 6 oz of semi-sweet chocolate chips inside of a microwave-safe bowl or glass measuring cup. Microwave at half power in 30 second increments, stirring in-between each interval. Repeat until fully melted and smooth.
Once melted, immediately pour the chocolate onto the bottom of the baked pie crust. Place pie in the fridge or freezer to chill the chocolate until firm enough to top with the next layer.

For the Mint No Bake Cheesecake Filling

While the chocolate ganache is chilling, prepare the whipped mint cream cheese filling.

Steps to make mint no bake cheesecake filling.

Beat the cream cheese and 1 cup of powdered sugar together with an electric hand mixer inside of a large bowl until smooth.
Add the mint extract and 3 drops or so of green food coloring.
Mix until well-combined.
Whip the heavy cream and 1/2 cup of powdered sugar together until stiff peaks, using a stand mixer with the whisk attachment.

Mint no bake cheesecake being mixed in a bowl. Then spread into pie shell.

Add the whipped cream to the mint cream cheese mixture. Use the electric hand mixer to beat the two mixtures together. Mixture should be very thick.
Spread filling evenly on top of the layer of chilled ganache.
Sprinkle chopped pieces of Andes mints on top of the chocolate mint pie.

Top view of chocolate mint pie with chopped pieces of Andes mints on top.

Serving and Storing

CHILL: Gently cover with plastic wrap. Chill the pie in the fridge for 2+ hours or until firm. Alternately chill the pie in the freezer for 30-60 minutes if desired, to speed things along.
CUT: To cut the pie, run a knife under hot water and dry it off with a towel before making each cut. This pie will serve 8-12 people, depending on the size of the slice. We prefer smaller pieces, since this chocolate mint pie is rich.
STORE: Cover any leftovers with plastic wrap or foil and store in the fridge up to 5-7 days.
FREEZE: To freeze, cover the chocolate mint pie tightly with plastic wrap and foil and freeze up to 3 months. Thaw in refrigerator overnight before serving.

Mint vs Peppermint

We used mint extract, which is a combination of spearmint and peppermint and goes well with Andes creme de menthe thin mints.

If you prefer peppermint, you can use peppermint extract and red food coloring instead of green (which may end up looking more pink) or leave the food coloring out. Then use the Andes peppermint crunch thins for the topping.

Andes also has mint and peppermint baking chips you can use, so you don’t have to chop up the chocolates.

More Mint Chocolate Desserts

*Originally published 12/6/2011. Post updated November 2023.

5 from 4 votes (4 ratings without comment)

4 Comments

Maddie says:

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I made this once a couple years ago, I’m not sure if mint in a pie was intimidating or what, but it wasn’t a hit with my family (not many people wanted to try it, I can’t remember if anyone even did try it, now that I think of it…) BUT I’m not at all complaining, because that meant that I had practically the whole thing to myself! I’ve been craving it lately and can’t wait to make it again. It’s definitely one of my favorites. <3

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1. Amber says:
  
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  Well shoot, I’m glad you liked it at least! It is definitely unique to other pies out there!
  
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Amber says:

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Hey Becky…Thanks! I am glad you are going to try it! I hope you like it as much as we did 🙂

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Becky says:

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Amber this looks amazing! I think I will give this a try and take it to the big family Christmas dinner. Thanks for the posts.

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Chocolate Mint Pie