Mint Chocolate Chip Pie

• Vegetarian

• Produce

  • 1 cup Andes mints

• Baking & Spices

  • 1 Chocolate
  • 1 cup Chocolate chips, mini
  • 4 drops Gel food coloring, Green
  • 3/4 tsp Peppermint extract
  • 1 1/4 cup Powdered sugar
  • 3/4 tsp Vanilla extract

• Snacks

  • 24 Oreos

• Dairy

  • 1/4 cup Butter
  • 8 oz Cream cheese
  • 1 1/4 cup Heavy cream

Found on delish.com

Description

Ingredients

• 24 oreos
• 1/4 c. melted butter
• 1 1/4 c. heavy cream
• 8 oz. cream cheese, softened
• 1 1/4 c. powdered sugar
• 4–6 drops green gel food coloring
• 3/4 tsp. 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 melted butter and blend until completely combined.Press crumb mixture onto 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.