Mint chocolate chip pie a must for the holiday table I think really easy to make and with the most wonderful results , mint and chocolate is what the festive season is all about so come on make this pie for your family or friends to enjoy
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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
- 4–6 drops 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
- Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
- Press 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.
- Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
- To 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.
- Pour 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.
