Creamy Mint Pie with Chocolate (So Easy!)

If you are an Andes mint lover, than this easy mint pie recipe checks off all of the essentials! A chocolate Oreo crust (with no bake option) has a thick cool and creamy mint filling dotted with chocolate chips and chopped mint candies. Smother on a cloud of minty whipped cream topping and you have an easy make-ahead dessert option perfect for holidays and celebrations!

Prep Time 20

Cook Time 10

Refrigeration 5

Total Time 5 30

Servings

Author Melissa Erdelac

Ingredients

Oreo Crust

26 Oreos gluten-free or traditional
5 tablespoons butter melted

Mint Pie

1 cup heavy cream
8 ounces cream cheese softened
1 cup powdered sugar
8 dashes green food coloring
1 teaspoon peppermint extract
1 cup mini chocolate chips plus more for garnish
4.67 ounces package Andes mints roughly chopped

Whipped Cream Topping

1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
½ teaspoon peppermint extract
chopped Andes mints or Oreos, for garnish

Instructions

Oreo Crust

Crush the cookies into fine crumbs. To do this quickly, use a food processor. Otherwise place in a ziplock bag and use a rolling pin to crush into extremely fine crumbs.
26 Oreos
Add the melted butter to the food processor or transfer the crumbs to a bowl and mix with butter to combine.
5 tablespoons butter
Dump the mixture into a 9-inch pie plate. Use a glass bottom to firmly press the crumbs evenly along the bottom of the pan. Use the side of the cup to evenly distribute around the sides. Finally press around the sides and bottom with your hand to make sure everything is compressed.
Bake 350 for 10 minutes. Cool completely before filling.

Mint Pie

Using a stand mixer with the whisk attachment or hand held beaters, beat the heavy cream until stiff peaks form. Transfer to another bowl and set aside.
1 cup heavy cream
To the same bowl (don't worry about cleaning out), use a paddle attachment and add the cream cheese, powdered sugar, food coloring, and peppermint extract. Beat on low speed to combine, then increase to medium-high speed for 2 minutes. With a rubber spatula, fold in the whipped cream into cream cheese mixture. If you would like it more green, add a couple more dashes of food coloring. Fold in the mini chocolate chips and chopped Andes mints, reserving some for the topping.
8 ounces cream cheese, 1 cup powdered sugar, 8 dashes green food coloring, 1 teaspoon peppermint extract, 1 cup mini chocolate chips, 4.67 ounces package Andes mints
Pour filling into the cooled crust and smooth the top with an offset spatula. Refrigerate while the whipped cream topping is prepared.
Using a stand mixer with the whisk attachment or hand held beaters, beat the heavy cream with powdered sugar, vanilla, and mint extract until stiff peaks form. Spread on top of mint filling and garnish with either reserved Andes mints, chocolate chips, or Oreos. Refrigerate for at least 5 hours, up to overnight, before serving.
1 cup heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract, chopped Andes mints or Oreos, for garnish

Notes

Make Ahead and Freezer Tips

It can be made up to 1 day ahead of time and refrigerated until ready to serve. If you'd like to store it up to 2 days before serving, I recommend making the whipped cream topping closer to when you plan on serving it.

For longer storage, I recommend freezing. Place the assembled pie in the freezer until solid, then wrap securely with layers of plastic wrap and finishing with foil. When ready to enjoy, unwrap and thaw overnight in the refrigerator.

Nutrition