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Mint Chocolate
Chip Pie
24 Oreos
1/4 c butter;
melted
for the filling:
1 1/4 c heavy
cream
8 oz cream
cheese; softened
1 1/4 c powdered
sugar
green food coloring
3/4 ts vanilla
extract
3/4 ts peppermint
extract
1 c chocolate
chips; plus more for garnish
1 c Andes mints;
rough chop
chocolate; melted for drizzling
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. 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.
Yield: 8 servings
** Exported from
Now You're Cooking! v6.02 **
