This Mint Chocolate Chip Pie is a refreshing no bake dessert that uses real mint to flavor it! It’s super easy to make and will be a definite crowd pleaser.

Mint Chocolate Chip Pie

As summer comes to a close, this Mint Chocolate Chip Pie is the perfect way to celebrate! And what makes this pie really special is that it uses actual real mint. Fresh mint is infused into heavy cream before it’s whipped up with cream cheese and lots of mini chocolate chips. Don’t worry, there are also instructions for making this with mint extract if you don’t have fresh available. This pie can be a great no bake pie option, using either an Oreo Cookie Pie Crust or this awesome gluten-free Chocolate Pie Crust.

How to Make Mint Cream

The mint infused cream is the backbone of this Mint Chocolate Chip Pie! Basically you are going to take fresh mint and steep it with scalded cream. It adds a really nice earthy depth to this pie that screams fresh mint. However the downside is that you’ll need to make the cream ahead of time and completely chill it before you are able to whip it. If your cream is at all warm it will not whip up!

I recommend still adding in a touch of real mint extract as well to the filling to make that flavor pop. If you want to skip the fresh mint, you’ll just increase the amount of extract.

To make the mint cream you’ll want to:

First clean the mint really well! Mint can be gritty so wash and dry the mint leaves well.
Next, you’ll rough up the mint leaves! Bruising the mint releases the oils from the leaves to infuse the cream.
Place the cream in a small pot and heat until bubbles start to form around the edges. Then place the bruised mint leaves in the pot and submerge all of the mint leaves in the cream.
Cover and let it infuse for about 30 minutes to 1 hour. Check it at 30 minutes and see how the cream tastes. If the flavor isn’t strong enough yet, let it step for the full hour. If you steep it for longer than an hour it can start to taste grassy.
Strain the mint leaves, pressing down gently to get all of the essence out of the leaves.
Once the cream has cooled, place on a lid and refrigerate until completely cool, at least 8 hours or preferably overnight. If your cream has any heat left in it it will not whip up at all.

METHODS TO MAKE A NO BAKE PIE

There are a few different ways to make a no-bake cheesecake style pie. This pie uses cream that has been whipped to stiff peaks to act as the stabilizer. It’s then folded into a flavored cream cheese mixture. It is so creamy and tangy, but a little less stable than other methods of making a no-bake pie that uses gelatin or egg whites.

I prefer this method because it has the best flavor and texture. To make up for the stability factor, freeze the pie for 30 – 60 minutes before serving. It will result in a perfect texture with all the creaminess that makes this method the best.

HOW TO DECORATE AND GARNISH

As this is such a simple pie, a simple garnish will suffice! You can top with some additional chocolate chips and whipped cream or top it with cleaned and dried fresh mint for a pretty presentation.

Check out this post about making whipped cream, or alternatively this post about making chocolate whipped cream to top it with!

How to Serve a No Bake Cheesecake Pie

This pie should be served very chilled. It can be made up to 2 days ahead of time if stored in the refrigerator or up to 1 month if frozen.

If serving from the refrigerator I recommend placing the pie in the freezer for 30 – 60 minutes before serving, though it’s not essential.

To serve from the freezer let the pie sit at room temperature until it’s easy to cut into it, about 15-30 minutes, depending on how hot your kitchen is.

MAKE SURE TO COMMENT BELOW AND TAG @EVERYDAYPIE ON INSTAGRAM IF YOU MADE THIS MINT CHOCOLATE CHIP PIE OR IF YOU HAVE QUESTIONS! HAPPY BAKING!