This no-bake pie tastes just like the beloved ice cream flavor. Looking for more mint chocolate goodness? Give these mint chocolate chip brownies a try.
Ingredients :
FOR THE CRUST
- 24
oreos
- 1/4 c.
melted butter
FOR THE FILLING
- 1 1/4 c.
heavy cream
- 8 oz.
cream cheese, softened
- 1 1/4 c.
powdered sugar
green gel food coloring
- 3/4 tsp.
pure vanilla extract
- 3/4 tsp.
peppermint extract
- 1 c.
mini chocolate chips, plus more for garnish
- 1 c.
Andes mints, roughly chopped, plus more for garnish
Melted chocolate, for drizzling
Directions :
- Step 1Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
- Step 2Press crumb mixture into bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
- Step 3Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
- Step 4To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
- Step 5Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.
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