No-Bake Chocolate Mint Pie Recipe: Creamy No-Bake Mint Chocolate Pie

Hot weather doesn’t stop dessert cravings — and this easy no-bake chocolate mint pie delivers mint chocolate chip ice cream flavor without the oven. Similar in taste to a grasshopper pie but made without alcohol or marshmallows, a creamy mint filling sits in a homemade Oreo crust and is finished with dairy-free whipped topping for a cool, refreshing gluten-free, vegan dessert.

One bite of this chocolate mint pie and you’ll be hooked. Because it’s no-bake, it’s ideal on warm days when you don’t want to heat the kitchen. The festive green filling also makes it a lovely choice for holiday gatherings.

If you enjoy no-bake desserts, try the no-bake chocolate ganache tart or an easy no-bake peanut butter pie for more gluten-free, vegan treats.

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Why You’ll Love This No Bake Mint Chocolate Pie

• Allergen friendly: The recipe is gluten-free, dairy-free and vegan as written.
• Refreshing: A cool, minty treat that’s perfect for warm weather.
• Non-alcoholic option: No liquor is required, though a note is included for an optional boozy version.
• No bake: Enjoy a delicious dessert without turning on the oven.

Ingredient Notes

This recipe uses just a few simple ingredients.

• Vegan cream cheese – Use your favorite brand; if not dairy-free, regular block-style cream cheese works in the same amount.
• Coconut cream – Use the full-fat cream from a can. For an alcoholic version, replace the coconut cream and mint extract with 1/4 cup creme de menthe liqueur.
• Powdered sugar – Use a vegan variety if you need the pie to remain vegan.
• Peppermint extract, vanilla & green gel food coloring – For bright mint flavor and color.
• Dairy-free whipped cream – Coconut-based whipped toppings work well; if you’re not dairy-free, regular Cool Whip is fine.
• Gluten-free Oreos – Any chocolate cream cookie will make a great crust; swap for regular Oreos if gluten isn’t a concern.
• Vegan butter – Helps bind the crust; use unsalted dairy butter if not keeping the recipe vegan.

Substitutions & Variations

• Not dairy-free/vegan: Use dairy block cream cheese, Cool Whip and unsalted dairy butter in the same amounts.
• Boozy grasshopper-style: Omit the coconut cream and peppermint extract and replace with 1/4 cup creme de menthe liqueur for a classic adult version.
• Not gluten-free: Use regular Oreo cookies for the crust.

How to make a chocolate mint pie

This pie is quick, simple and requires no baking.

STEP 1: Pulse the Oreos in a food processor until fine crumbs form. Add the melted butter and pulse until combined.

STEP 2: Press the crust mixture into a 9-inch pie dish using the flat bottom of a cup to create an even layer. Chill the crust while you prepare the filling.

STEP 3: In an electric mixer bowl, beat the vegan cream cheese and coconut cream on medium speed until smooth.

STEP 4: Add powdered sugar, green food coloring, peppermint extract and vanilla. Beat on low to combine, then increase to high and beat about five minutes until light and fluffy.

STEP 5: Remove the bowl from the mixer and fold in the whipped cream with a spatula until the filling is uniformly colored and smooth.

STEP 6: Spread the filling into the prepared crust, cover with plastic wrap and refrigerate overnight. For a firmer, ice-cream-like texture, freeze the pie and let it sit 15 minutes at room temperature before serving.

The assembly takes under 10 minutes — the longest part is chilling. When ready to serve, top with extra whipped cream and chocolate shavings or mini chips.

Storage

Wrap leftovers in plastic wrap and store in the refrigerator for up to 4 days. For a firmer texture, freeze and thaw slightly before serving.

Recipe FAQs

More no bake desserts to consider:

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