No Bake Mint Chocolate Chip Pie

• Vegetarian

• Baking & Spices

  • 8 drops Food coloring, green
  • 3/4 tsp Peppermint extract
  • 1 cup Powdered sugar
  • 1 1/2 cups Semi sweet chocolate chips, Mini
  • 1 tsp Vanilla extract

• Snacks

  • 18 Mint oreos

• Dairy

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

Found on freshaprilflours.com

Description

Ingredients

• 18 Mint Oreos (regular is fine), crushed (about 2 cups)
• ¼ cup unsalted butter, melted
• 1 cup heavy cream (or heavy whipping cream)
• 8 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ¾ teaspoon peppermint extract
• 8 drops green food coloring (if desired)
• 1 and ½ cups mini semi-sweet chocolate chips, divided

Directions

• 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.
• Pour the filling onto the prepared crust and spread evenly with the spatula (I prefer to use this small offset 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.