No Bake Mint Chocolate Chip Pie Recipes
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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- Make mint cream: Wash and dry the mint leaves. Heat the cream in a small pot until simmering around the edges. Remove from heat and bruise the mint leaves with your hands before adding to the pot. Stir the mint to completely submerge into the cream. Cover the pot and let steep for 30-60 minutes. Once infused, strain the cream and squeeze the mint leaves tightly to remove any excess cream. Refrigerate the cream until completely cold, preferably overnight.
- Make the filling: Whip the heavy cream with a hand mixer or a stand mixer fitted with a whisk attachment, until stiff peaks form. Set aside.
- Add the cream cheese and sugar to the now empty bowl. Beat on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add vanilla extract and mint extract. Beat for an additional 30 seconds.
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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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