Mint Chocolate Chip Pie
Every bite of this mint chocolate chip pie is a forkful of nostalgia, conjuring images of chrome-clad diners, sock hops and classic cars.
Servings: 8 servings
Calories: 641kcal
Equipment
- Food processor or blender
- 9” Pie plate
- Stand mixer with whisk and paddle attachments
- Rubber spatula
- Mixing bowl
Ingredients
- 24 regular or mint Oreo cookies
- ¼ cup unsalted butter melted
- 1 cup heavy whipping cream
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- 6-8 drops green food coloring if desired
- ¾ cup mini chocolate chips plus more for topping
- ½ cup Andes mints chopped, plus more for topping
Instructions
- In a blender or food processor, pulse cookies until turned into crumbs.
- Add melted butter and blend until well combined.
- Pour into a 9-inch pie plate and press to form pie crust evenly on the bottom and sides. Freeze until ready to use.
- Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a different bowl.
- Add cream cheese to a stand mixer with the paddle attachment and beat on medium-high speed for about 2 minutes. Stir in powdered sugar and food coloring and mix on low until smooth. Add both extracts and mix until combined.
- With a rubber spatula, fold whipped cream into the cream cheese mixture and then fold in mini chocolate chips and chopped Andes mints.
- Pour filling into the prepared crust and smooth the top. Top with additional mini chocolate chips and Andes mints.
- Refrigerate until firm, at least 4 hours.
Nutrition
Calories: 641kcal | Carbohydrates: 63g | Protein: 6g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 257mg | Potassium: 153mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1034IU | Vitamin C: 0.3mg | Calcium: 78mg | Iron: 5mg