This chocolate mint cream pie is a fresh, naturally colored twist on a classic, made without any artificial dyes or alcohol. The creamy, minty filling and chocolate crust make it perfect for St. Patrick’s Day, spring get-togethers, or just because you’re in the mood for something cool and chocolatey. It’s easy to make, totally delicious, and guaranteed to disappear fast!
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St. Patrick’s Day is the perfect excuse to indulge in all things mint and chocolate, and this chocolate mint cream pie is no exception! With its delicious mint filling nestled in a crisp chocolate crust and topped with a drizzle of chocolate, this dessert is as festive as it is irresistible.
I’ve always loved the combination of mint and deep chocolate. It reminds me of the classic after-dinner mints my family used to keep around for special occasions. But instead of just a bite-sized treat, this pie takes those flavors to a whole new level.
If you’re looking for more party-worthy treats, you might also enjoy our red velvet mini bundt cakes or raspberry white chocolate cookies (perfect for Valentine’s Day, Mother’s Day, or bridal showers), chocolate peppermint cake, limoncello truffles (the ultimate Christmas treats!).
Reasons to Love This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
Here’s what you’ll need to make this chocolate mint cream pie, along with some easy swaps in case you need them:
For the Chocolate Crust
- Whole Wheat Pastry Flour. Whole wheat pastry flour forms the base of the crust. You can swap it for all-purpose white flour, white pastry flour, or a 1:1 gluten-free flour blend if needed.
- Unsweetened Cocoa Powder. Cocoa powder gives the crust its rich chocolate flavor. Use Dutch-process cocoa for a deeper, more intense flavor.
- Coconut Sugar or Organic Cane Sugar. Coconut or organic cane sugar adds sweetness and is a more wholesome alternative than brown sugar or white granulated sugar. If needed, brown sugar or granulated white sugar can be substituted.
- Sea Salt. Sea salt enhances the chocolate flavor. Table salt can be used but reduce to ¼ teaspoon since it’s finer.
- Butter. Butter binds the crust together and creates the flaky shortbread texture. If you need a dairy-free alternative, use solid coconut oil or plant-based butter.
- Vanilla Extract. Vanilla extra enhances the chocolate flavor. A sprinkle of espresso powder can also deepen the chocolate notes.
For the Filling
- Cream Cheese. Cream cheese forms the base of the pie. Regular full-fat cream cheese works, and for a dairy-free option, use cashew-based or plant-based cream cheese.
- Coconut Sugar or Organic Cane Sugar. Coconut sugar adds sweetness while keeping the dessert refined sugar-free. Substitute with powdered sugar for a smoother texture if preferred.
- Peppermint Extract. Peppermint extract brings that signature minty flavor. Adjust to taste, using 1 ½ teaspoons for a milder flavor or slightly more for an extra minty boost.
- Vanilla Extract. Vanilla extract helps round out the peppermint flavor.
- Spirulina Powder or Matcha. A natural way to achieve the classic green color without artificial dyes. If you don’t have these, you can use a tiny amount of natural food coloring or omit it altogether. Omitting it will not affect the flavor.
- Cold Heavy Cream. Creates the light, fluffy texture. For a dairy-free option, substitute coconut cream (chilled, then whipped).
For the Chocolate Drizzle
- Organic Dark Chocolate. A deep, rich chocolate drizzle. You can swap it for semi-sweet chocolate if preferred.
- Heavy Cream. Helps create a smooth ganache. Dairy-free alternatives include coconut cream or oat-based heavy cream substitutes.
Step-by-Step Instructions with Photos
This is a brief overview. Be sure to check out the full recipe and ingredient list below
For the Chocolate Shortbread Crust
Step 1: Preheat the oven to 350 F (175 C).
For the Filling
For the Chocolate Drizzle
Tips for Success
- Use Cold Butter for the Crust. Keeping the butter cold ensures a flaky, tender chocolate shortbread crust. If it starts to soften while mixing, chill the dough for a few minutes before pressing it into the pan.
- Don’t Overwork the Dough. Mix just until the dough comes together. Overmixing can lead to a tough crust. If it’s too dry, add cold water a teaspoon at a time until it holds together.
- Allow the Crust to Fully Cool. A warm crust can cause the filling to soften too much before it sets. For the best results, let the crust cool completely before adding the filling.
- Soften the Cream Cheese Properly. Room-temperature cream cheese blends smoothly, preventing a lumpy filling. Let it sit out for about 30 minutes, or microwave in short 10-second bursts until slightly softened.
- Whip the Cream to Stiff Peaks. Properly whipped cream is key to a light and airy filling. Beat until stiff peaks form, but avoid overwhipping, as it can turn grainy.
- Gently Fold in the Whipped Cream. To keep the mixture fluffy, gently fold the whipped cream into the cream cheese mixture using a spatula, rather than stirring vigorously.
- Chill for at Least 4 Hours. While the pie will firm up after a few hours, chilling overnight gives it the best texture and allows the flavors to meld beautifully.
- Melt Chocolate Gently for the Drizzle. Overheated chocolate can seize or turn grainy. Warm the cream just until hot, then pour over the chocolate and let it sit for 2 minutes before stirring until smooth.
- Slice with a Warm Knife. For clean slices, run a sharp knife under hot water, wipe it dry, and slice. Repeat between cuts for picture-perfect servings.
- Customize the Mint Flavor. If you prefer a milder mint flavor, reduce the peppermint extract slightly. If you would like it stronger, you can add a bit more to suit your taste.
Storage
Fridge: Store the cream pie covered in the refrigerator for up to 5 days. Use an airtight container or cover the pie dish tightly with plastic wrap to keep it fresh and prevent it from absorbing any odors from the fridge.
Freezing: This pie freezes well! For the best results, freeze it before adding the chocolate drizzle. Wrap the entire pie (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2 months.
Thawing: To enjoy from frozen, transfer the pie to the refrigerator and let it thaw overnight. If you’ve frozen individual slices, they should thaw within 1–2 hours at room temperature.
Serving from the Fridge: The pie is best served chilled. If it’s been in the fridge for a few days, let it sit at room temperature for 5–10 minutes before slicing for the creamiest texture.
Chocolate Drizzle After Freezing: If freezing without the chocolate topping, after thawing prepare the drizzle and apply it before serving.
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For the Chocolate Shortbread Crust:
- 1 cup whole wheat pastry flour (or all-purpose) (Note 1)
- ¼ cup unsweetened cocoa powder
- ¼ cup coconut sugar or organic cane sugar
- ½ teaspoon sea salt
- ½ cup butter cubed. Must be cold.
- 1 teaspoon vanilla extract
- 1-2 tablespoons cold water as needed (Note 2)
For the Filling:
- 12 ounces cream cheese, softened (Note 3)
- ¾ cup coconut sugar or organic cane sugar
- 1 ½ teaspoons peppermint extract (Note 4)
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoon spirulina powder or matcha for natural green color, optional (Note 5)
- 1 ½ cups heavy cream cold
For the Chocolate Topping
- ¼ cup heavy cream
- 4 ounces organic dark chocolate (70% cacao or higher), chopped
Garnish (optional)
- Fresh mint leaves
- Dark chocolate shavings
- Cacao nibs
Prepare the Chocolate Shortbread Crust
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In a mixing bowl, whisk together the 1 cup whole wheat pastry flour, ¼ cup unsweetened cocoa powder, ¼ cup coconut sugar, and ½ teaspoon sea salt.
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Cut in the cold ½ cup butter with a pastry cutter or fork until the mixture resembles coarse crumbs. (Or pulse in a small food processor for even distribution.) (Note 6)
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Stir in the 1 teaspoon vanilla extract and 1-2 tablespoons cold water, adding more if needed, until the dough just comes together. (Note 2)
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Press the dough evenly into a 9-inch pie pan. Prick the bottom with a fork to prevent air bubbles. (Note 7)Optional: Gather the dough into a flattened round and roll it out between two sheets of parchment paper before pressing it into the pan for a neater appearance.
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Bake for 12–15 minutes until set. Let cool completely. (Note 8)
Make the Filling
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In a large mixing bowl, beat the 12 ounces cream cheese, softened until smooth. (Note 3)Add the ¾ cup coconut sugar and continue beating until fully incorporated.
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Mix in the 1 ½ teaspoons peppermint extract, 1 ½ teaspoon vanilla extract, and 1 ½ teaspoon spirulina powder or matcha if using. (Note 5)
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In a separate bowl, whip the cold 1 ½ cups heavy cream until stiff peaks form. (Note 9)
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Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. (Note 10)
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Spread the filling evenly into the cooled crust. Chill for at least 4 hours, or overnight, to set. (Note 11)
Prepare the Chocolate Topping
Garnish & Serve
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Decorate with fresh Fresh mint leaves, Dark chocolate shavings, or Cacao nibs, if desired.
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For the cleanest slices, use a sharp knife and wipe between cuts. (Note 14)
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Serve chilled and enjoy!
- You can substitute all-purpose flour for the whole wheat pastry flour.
- The dough should hold together when pressed but not be sticky. Add water 1 teaspoon at a time until the right consistency is reached.
- Let the cream cheese sit at room temperature for 30 minutes, or microwave in short 10-second bursts until just soft.
You can use dairy-free cream cheese and swap heavy cream with coconut cream. - You can adjust the peppermint flavor by reducing it to 1 teaspoon for a milder flavor or increase slightly if you want it stronger.
- The spirulina or matcha is optional for natural color. You can omit it. The pie will taste the same without it. If you want the green color, you can add a drop or two of green food color until the filling is the color you want.
- A food processor ensures even mixing, but using a pastry cutter or fork also works well.
- Pricking the crust with a fork prevents air bubbles from forming and keeps the crust from puffing up while baking.
- The crust should look set and dry but not feel hard. It will firm up as it cools. If it feels too firm right out of the oven, it may be overbaked.
- Use a cold bowl and beaters for best results. Whip just until soft, slightly curled peaks form. If it looks lumpy or grainy, it has been overwhipped.
- Folding the whipped cream into the cream cheese filling keeps the texture light and airy instead of dense. Use a spatula and fold gently.
- Chill the pie at least 4 hours but overnight is best for a firm texture. For the cleanest slices, use a sharp knife and wipe between cuts.
- Warm the heavy cream gently in a saucepan over low heat or microwave in 10-second bursts until hot but not boiling.
- If the chocolate doesn’t melt smoothly, stir gently and avoid whisking too fast, as this can cause the ganache to break. If it becomes too thick or grainy, stir in 1 extra teaspoon of warm cream until smooth.
- Use a very sharp knife and wipe it clean between slices to keep the edges smooth.
- If you want a clean drizzle, use a piping bag or a zip-top bag with a small hole cut in the corner.
Calories: 515kcal | Carbohydrates: 32g | Protein: 7g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 106mg | Sodium: 342mg | Potassium: 247mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1388IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 2mg
Servings: 10 servings
Calories: 515kcal