Recipe: Celebrate Pi Day or St. Patrick's with a chocolate mint pie in an Oreo cookie crust

Boston Globe

11-03-2025

Bakers and confectioners have long known the magic of chocolate combined with mint: Milano Mint Chocolate cookies from Pepperidge Farm, the Girl Scouts' Thin Mints, and Andes Creme de Menthe Thins. This chocolate mint pie, which is elaborate, is a riff on French Silk pie, and a perfect way to celebrate Pi Day (March 14 or 3.14) and St. Patrick's Day (March 17). For the crust, Oreo Thins replace Nabisco Famous Chocolate Wafers, discontinued after 100 years. Slim Oreo cookies are a near perfect match for the wafers, and the scant schmear of cream in the centers adds to the complexity of the crust. Use the mint version of the cookies, or the original. If you love the taste of mint, add a few more drops of mint extract to the chocolate filling. Whipped cream is tinted green and the topping variations are endless. Chop Andes, Mint Meltaways, or your favorite chocolate candy to sprinkle on top. Or crush extra Oreos or, if you have a Girl Scout connection, crush Thin Mints.
CRUST 30 Oreo Thins, mint or original (about 6.5 ounces)
4 tablespoons butter, melted
1 tablespoon granulated sugar
Vegetable or canola oil (for pressing dough)
1. Set the oven at 350 degrees. Have on hand a 9-inch pie pan.
2. In a food processor, pulse the Oreo Thins until they are finely ground. Transfer to a bowl. Add the butter and sugar. With a fork, stir the crumbs until the butter is completely incorporated.
3. Transfer the crumbs to the pie pan. With oiled fingers or the bottom of an oiled dry measuring cup, press the crumbs into the bottom and up the sides of the pan. Bake for 10 minutes; set aside to cool completely.
FILLING 8 ounces bittersweet chocolate chips or coarsely chopped chocolate
4 eggs
1¼ cups granulated sugar
10 tablespoons unsalted butter, at room temperature
¼ teaspoon pure mint extract
1 cup heavy cream
2 tablespoons confectioners' sugar
1. Fill a saucepan with 2 inches of water. Have on hand 2 heatproof bowls that fit on the pan without touching the water. Bring the water to a simmer over medium heat.
2. Place the chocolate in one bowl and set it on the saucepan. Melt the chocolate, stirring occasionally with a rubber spatula. Remove the bowl from the water and wipe the bottom dry; keep slightly warm.
3. In the second bowl, combine the eggs and granulated sugar. With a whisk, stir well to combine them. Place the bowl on the saucepan. Holding one side of the bowl with a pot holder, whisk the eggs constantly until the mixture reaches 160 degrees. Remove the bowl from the water and wipe the bottom dry; cool for 10 minutes.
4. Stir the melted chocolate into the egg mixture. Cool, stirring occasionally, for 10 minutes more.
5. In an electric mixer fitted with the paddle attachment, if you have one, or the whisk, beat the butter on medium-high speed for 2 to 3 minutes, or until fluffy. Scrape down the sides of the bowl. Beat in the mint extract.
6. With the mixer set on low speed, pour in the chocolate mixture. Beat on medium-high speed for 3 minutes, scraping down the sides of the bowl often.
7. In clean bowl, using an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until it forms stiff peaks. With a rubber spatula, fold the whipped cream into the chocolate mixture.
8. Transfer the filling to the cooled pastry. With a spatula, smooth the top. Cover loosely with plastic wrap. Refrigerate for at least 5 hours, or as long as overnight.
TOPPING 1 cup heavy cream
2 tablespoons confectioners' sugar
1 drop green food coloring, or more to taste (optional)
4 mint chocolates, such as Andes Creme de Menthe Thins, chopped
1. In an electric mixer fitted with the whisk attachment, whip the cream, confectioners' sugar, and green food coloring until the cream forms medium peaks.
2. Transfer the whipped cream to the top of the pie. Swirl it decoratively. Garnish with the chopped mint candies. Refrigerate until serving.