No Bake Mint Chocolate Chip Pie Recipes
NO BAKE MINT CHOCOLATE CHIP PIE
No Bake Mint Chocolate Chip Pie - a creamy mint pie with chocolate chips, topped with Andes mints, all in an Oreo crust! Such an easy no bake recipe for those hot days.
Provided by Erin S
Categories Dessert Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a blender or food processor, blend Oreo's to crumbs. Mix melted butter with crumbs. Pour into a 9 inch pie plate, and press to form a crust. Freeze until ready to use.
- Mix together cream cheese and sugar until smooth. Mix in peppermint extract and food coloring. Mix until the color is well blended.
- Fold in container of whipped cream. Add chocolate chips.
- Pour filling into prepared crust. Sprinkle with chopped candy.
- Place in fridge until ready to serve.
Nutrition Facts : Calories 515 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 228 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
NO-BAKE MINT CHOCOLATE CHIP PIE
Got just 10 minutes to create a delicious dessert? Then you can whip up this super easy No-Bake Mint Chocolate Chip Pie! Made with just four ingredients and very simple prep, this minty deliciousness can be made in a flash.
Categories No-Bake Desserts
Time 10m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Unwrap Andes Creme de Menthe thins (reserving 4 to garnish the pie, if desired) and place in a small saucepan over medium-low heat. Heat, stirring constantly, until melted and smooth. Remove from heat and cool for two minutes.
- Fold melted creme de menthe candies into the Cool Whip until well combined. Stir in the 1/2 cup mini chocolate chips.
- Spoon into crust.
- Sprinkle with the 2 tablespoons mini chocolate chips. Break the reserved Andes Creme de Menthe thins in half and stick the halves into the pie along the outer edge to garnish, if desired.
- Cover and refrigerate over night, or until set.
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- Place the crushed Oreos in a medium size bowl and drizzle the melted butter evenly over the cookies. Stir to mix completely, then press evenly into the bottom of a 9" springform pan (a regular 8" or 9" pie plate will work just fine as well). Chill in the refrigerator for 30 minutes.
- In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form (about 3-4 minutes; see this tutorial for step-by-step instructions for homemade whipped cream). Place bowl in the refrigerator (or transfer to smaller bowl if using a stand mixer) until ready to use.
- In a large bowl with a hand mixer or the same bowl of the stand mixer (no need to clean) now fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Reduce mixer speed to low and add the sugar, increase the mixer speed to medium-high, and beat again until smooth. Add the vanilla and peppermint extracts and the green food coloring (if using) and continue beating until smooth. Scrape down the sides as necessary.
- Turn off the mixer and fold in the cold whipped cream with a large spatula until green swirls disappear. Pour in 1 cup of the mini chocolate chips and mix again with the spatula until evenly dispersed.
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