YIELDS: 8 | PREP TIME: 6 HOURS 25 MINS | TOTAL TIME: 6 HOURS 25 MINS
I have always been intrigued by this recipe ever since I saw it on the internet. Good thing that I decided to give a try because I never would have tasted how perfect it is! I love how all the flavors incorporate with each other. Did I mention the mint? It is the best! It gives the cake a refreshing flavor. Try it and you will know. Enjoy!
INGREDIENTS
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FOR THE CRUST:
24 Oreos
1/4 cup melted butter
FOR THE FILLING:
1 1/4 cup heavy cream
8 oz. cream cheese, softened1
1/4 cups powdered sugar
green gel food coloring
3/4 teaspoon pure vanilla extract
3/4 teaspoon peppermint extract
1 cup mini chocolate chips, plus more for garnish
1 cup Andes mints, roughly chopped, plus more for garnish
Melted chocolate, for drizzling
How to make Mint Chocolate Chip Pie
To Make the Crust:
Step 1: Put the Oreos in a food processor and pulse until coarse crumbs form then add in the butter. Stir until well mixed.
Step 2: Prepare a 9-inch pie dish.
Step 3: Transfer the Oreos and butter mixture into the pie dish. Press the mixture on the bottom part to make a crust with 1/8 thickness.
Step 4: Place inside the fridge to chill for 1 hour.
To Make the Filling:
Step 1: Place the heavy cream into a stand mixer with the whisk attachment.
Step 2: Beat the heavy cream until well mixed and it forms stiff peaks.
Step 3: Transfer it into a clean mixing bowl.
Step 4: Add cream cheese into the stand mixer and beat for 2 minutes at medium-high speed.
Step 5: Add in the food coloring and powdered sugar. Mix until smooth at low speed.
Step 6: Add in peppermint extract and vanilla. Mix until well blended.
Step 7: Transfer the whipped cream into the cream cheese mixture and use a rubber spatula to fold it.
Step 8: Fold in the chopped Andes mints and the mini chocolate chips.
Step 9: Pour the filling on top of the crust and flatten it until smooth.
Step 10: Sprinkle with the rest of the mini chocolate chips and the sliced Andes.
Step 11: Drizzle the chocolate on top then place inside the fridge to chill for 5 to 6 hours.
Step 12: Serve and enjoy!
Ingredients
- FOR THE CRUST:
- 24 Oreos
- 1/4 cup melted butter
- FOR THE FILLING:
- 1 1/4 cup heavy cream
- 8 oz. cream cheese, softened1
- 1/4 cups powdered sugar
- green gel food coloring
- 3/4 teaspoon pure vanilla extract
- 3/4 teaspoon peppermint extract
- 1 cup mini chocolate chips, plus more for garnish
- 1 cup Andes mints, roughly chopped, plus more for garnish
- Melted chocolate, for drizzling
Instructions
To Make the Crust:
Step 1: Put the Oreos in a food processor and pulse until coarse crumbs form then add in the butter. Stir until well mixed.
Step 2: Prepare a 9-inch pie dish.
Step 3: Transfer the Oreos and butter mixture into the pie dish. Press the mixture on the bottom part to make a crust with 1/8 thickness.
Step 4: Place inside the fridge to chill for 1 hour.
To Make the Filling:
Step 1: Place the heavy cream into a stand mixer with the whisk attachment.
Step 2: Beat the heavy cream until well mixed and it forms stiff peaks.
Step 3: Transfer it into a clean mixing bowl.
Step 4: Add cream cheese into the stand mixer and beat for 2 minutes at medium-high speed.
Step 5: Add in the food coloring and powdered sugar. Mix until smooth at low speed.
Step 6: Add in peppermint extract and vanilla. Mix until well blended.
Step 7: Transfer the whipped cream into the cream cheese mixture and use a rubber spatula to fold it.
Step 8: Fold in the chopped Andes mints and the mini chocolate chips.
Step 9: Pour the filling on top of the crust and flatten it until smooth.
Step 10: Sprinkle with the rest of the mini chocolate chips and the sliced Andes.
Step 11: Drizzle the chocolate on top then place inside the fridge to chill for 5 to 6 hours.
Step 12: Serve and enjoy!
