No Bake Mint Chocolate Chip Pie
A creamy no-bake mint chocolate chip pie made with a homemade Mint Oreo crust, whipped cream, cream cheese, peppermint extract, and mini semi-sweet chocolate chips. Chill until firm for an easy, refreshing dessert.
Equipment
- medium size bowl
- large bowl
- hand mixer or stand mixer
- whisk attachment
- paddle attachment
- 9-inch springform pan or 8- or 9-inch pie plate
- large spatula
- small offset spatula
- Refrigerator
Ingredients
- 18 Mint Oreos, crushed (about 2 cups)
- ¼ cup (57g) unsalted butter, melted
- 1 cup (240mL) heavy cream or heavy whipping cream
- 8 ounces (227g) full fat block cream cheese, softened to room temperature
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- 6 to 8 drops green food coloring (if desired)
- 1 and ½ cups (288g) mini semi-sweet chocolate chips, divided
Instructions
- 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 while you make the filling.
- 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). Place bowl in the refrigerator until ready to use.
- In a large bowl with a hand mixer or the same bowl of the stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Reduce mixer speed to low and add the powdered 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.
- Pour the filling onto the prepared crust and spread evenly with the spatula. Sprinkle with remaining ½ cup of mini chocolate chips. Cover with foil or plastic wrap and chill in the refrigerator at least 4 hours (for best results, overnight) before serving. Store leftovers covered tightly in the refrigerator up to 5 days. Pie can be wrapped tightly and frozen up to 2 months. Thaw in refrigerator overnight.
Notes
For a shortcut, use a store-bought Oreo pie crust and omit the Oreos and butter. To use Cool Whip, omit the powdered sugar and replace the heavy cream and powdered sugar with 2 cups of Cool Whip. Gel food coloring is recommended if using green food coloring.