Mint Chocolate Chip Pie

– This no-bake pie tastes just like the beloved ice cream flavor. Looking for more mint chocolate goodness? Give these mint chocolate chip brownies a try.

INGREDIENTS
FOR THE CRUST:

– 24 oreos

– 1/4 c. melted butter

FOR THE FILLING:

– 1 1/4 c. heavy cream

– 8 oz. cream cheese, softened

– 1 1/4 c. powdered sugar

– Green gel food coloring

– 3/4 tsp. pure vanilla extract

– 3/4 tsp. peppermint extract

– 1 c. mini chocolate chips, plus more for garnish

– 1 c. Andes mints, roughly chopped, plus more for garnish

– Melted chocolate, for drizzling

DIRECTIONS
– 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. (Try to make crust about 1/8″-thick evenly all around.) 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.