Creamy Mint Pie with Chocolate (So Easy!)

Updated at: Fri, 06 Dec 2024 09:48:23 GMT

Step 1

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.

Step 2

Add the melted butter to the food processor or transfer the crumbs to a bowl and mix with butter to combine.

Step 3

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.

Step 4

Bake 350 for 10 minutes. Cool completely before filling.

Step 5

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.

Step 6

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.

Step 7

Pour filling into the cooled crust and smooth the top with an offset spatula. Refrigerate while the whipped cream topping is prepared.

Step 8

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.

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