No-Bake Mint Chocolate Chip Pie
User Reviews
4.2
No-Bake Mint Chocolate Chip Pie
Description
No-Bake Mint Chocolate Chip Pie starts with a crust made by combining finely crushed Oreo cookies with melted butter, pressed evenly into a pie plate and chilled. The filling blends room-temperature cream cheese and powdered sugar until fluffy, then incorporates peppermint extract, green food coloring, and whipped topping for a light texture. Finely chopped Andes mints fold in for bursts of chocolate-mint flavor. After filling the chilled crust and smoothing the top, the pie is refrigerated for at least an hour to set. This pie offers a smooth, minty filling balanced by a crunchy chocolate crust, served cold without any baking involved.
The peppermint extract gives a distinct, cool flavor while the whipped topping lightens the cream cheese base. The crushed Oreos provide a robust chocolate foundation and slight crunch. Incorporating Andes mints adds chewiness and extra chocolate intensity in each bite.
Chill time is essential to allow the filling to firm up for clean slices and pleasant texture. Serve slices chilled on their own or with a dollop of extra whipped topping. This pie is convenient for days when using the oven is not desirable, delivering a mint chocolate dessert with minimal preparation and no baking.
Ingredients
For the Crust:
- 24 Oreo cookies crushed into fine crumbs (about 2 cups of crumbs)
- ¼ cup unsalted butter melted
For the Pie Filling:
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar
- ¼ teaspoon peppermint extract
- 4 green food coloring drops
- 8 ounce whipped topping container (Cool Whip
- 4.67 ounce Andes chocolate mints unwrapped and finely chopped (about 1 cup
Instructions
- 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
- Use cream cheese softened to room temperature for smoother filling blending.
- Press the crust mixture firmly and evenly in the pie plate to avoid crumbling.
- Refrigerate the pie for at least one hour to help it set before serving.
- Store leftovers covered in the refrigerator for up to four days for best freshness.
- Chop Andes mints finely for better distribution of chocolate and mint flavors in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 50mg | 17% |
| Sodium | 286mg | 12% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 610IU | 12% |
| Calcium | 70mg | 7% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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