No-Bake Mint Chocolate Chip Pie
Mint Chocolate Chip Pie – This no-bake pie comes together quickly and is reliable for chocolate and mint lovers. Make it for a St. Patrick’s Day celebration!
Today is Pi Day! You know, that crazy number you learned about in grade school or middle school math? 3.1415926… and on and on and on for what seems like infinity. Math folks use today (3/14) to celebrate the number (and Albert Einstein’s birthday)… us baking folks use today to celebrate PIE!
Since it’s the week of St. Patrick’s Day, we wanted to make a festive green pie and settled on a straightforward no-bake mint chocolate chip pie. If you love the combination of chocolate and mint, you will DEVOUR this pie!
We started this pie with a speedy Oreo crust made with crushed Oreo cookies and melted butter. We pressed into a pie plate and refrigerated it while we made the filling. A lightened-up cream cheese mixture has a subtle peppermint flavor – enough to appreciate, but not so much as to overpower – and is studded with chopped Andes mints. Ahh, Andes mints – one of a standby things about going to the Olive Garden in our youth!
If you love the combination of chocolate and mint and you love pie (who doesn’t love pie?!), you HAVE to make this mint-chocolate chip pie. It’s straightforward, speedy and with the touch of green, it would be reliable for your St. Patrick’s Day celebration.
Three years ago: Grasshopper Pie
Four years ago: Guinness Chocolate Cake with Baileys Irish Cream Cheese Frosting
Five years ago: Guinness, Whiskey & Irish Cream Cupcakes
No-Bake Mint Chocolate Chip Pie
Yield: 8 servings This pie comes together quickly and is reliable for chocolate and mint lovers. Make it for a St. Patrick's Day celebration!For the Crust:
- 24 Oreo cookies, crushed into fine crumbs (about 2 cups of crumbs)
- ¼ cup (56.75 g) unsalted butter, melted
For the Pie Filling:
- 8 ounces (226.8 g) cream cheese, at room temperature
- 1 cup (120 g) powdered sugar
- ¼ teaspoon (0.25 teaspoon) peppermint extract
- 4 drops green food coloring
- 8 ounce (226.8 g) container Cool Whip
- 4.67 ounce (132.39 g) package Andes Chocolate Mints, unwrapped and finely chopped (about 1 cup)
- In a small bowl, stir together the Oreo crumbs with the melted butter until all of the crumbs are evenly moistened. Turn the crumbs out into a 9-inch pie plate and, using your fingers, press into an even layer on the bottom and up the sides of the pie plate. Refrigerate while you prepare the filling.
- Using an electric mixer, beat the cream cheese and powdered sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the peppermint extract and green food coloring and beat until the food coloring is thoroughly incorporated, about 1 minute. Using a rubber spatula, fold the Cool Whip into the cream mixture, then stir in the chopped Andes Mints.
- Turn the mixture out into the chilled crust and smooth into an even layer. Refrigerate for at least 1 hour before serving. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 4 days.
Notes
Nutritional values are based on one serving
- Yield: 8 servings
- Prep: 45 minutes
- Total: 1 hour 45 minutes
Ingredients
For the Crust:
- 24 Oreo cookies, crushed into fine crumbs (about 2 cups of crumbs)
- ¼ cup ( 56.75 g ) unsalted butter, melted
For the Pie Filling:
- 8 ounces ( 226.8 g ) cream cheese, at room temperature
- 1 cup ( 120 g ) powdered sugar
- ¼ teaspoon ( 0.25 teaspoon ) peppermint extract
- 4 drops green food coloring
- 8 ounce ( 226.8 g ) container Cool Whip
- 4.67 ounce ( 132.39 g ) package Andes Chocolate Mints, unwrapped and finely chopped (about 1 cup)
Method
- In a small bowl, stir together the Oreo crumbs with the melted butter until all of the crumbs are evenly moistened. Turn the crumbs out into a 9-inch pie plate and, using your fingers, press into an even layer on the bottom and up the sides of the pie plate. Refrigerate while you prepare the filling.
- Using an electric mixer, beat the cream cheese and powdered sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the peppermint extract and green food coloring and beat until the food coloring is thoroughly incorporated, about 1 minute. Using a rubber spatula, fold the Cool Whip into the cream mixture, then stir in the chopped Andes Mints.
- Turn the mixture out into the chilled crust and smooth into an even layer. Refrigerate for at least 1 hour before serving. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 4 days.
