Mint Chocolate Chip Pie

Happy St. Patrick's Day (and happy birthday to my younger brother!).  The green beer is flowing, March Madness is officially underway, and spring is just around the corner!  What a fun time of year to celebrate and enjoy some yummy treats.

If you like Thin Mints, mint chocolate chip ice cream, Shamrock Shakes, or not having to turn on your oven to make dessert, then this is the pie for you!  This delectable dessert is perfect for any season, but is especially festive for your St. Patrick's Day celebration.

Mixing up the pie filling

Preparing the crust


Mint Chocolate Chip Pie

Recipe from The Brown Eyed Baker blog


24 Oreo cookies, crushed into fine crumbs
1/4 cup unsalted butter, melted

Pie Filling:
8 ounces cream cheese, at room temperature
1 cup powdered sugar
1/2 tsp peppermint extract
4 drops green food coloring
1 8-ounce container Cool Whip
1 4.67 ounce package Andes Mints, unwrapped and finely chopped (about 1 cup)


1.  In a small bowl, stir together the Oreo crumbs with the melted butter until all the crumbs are evenly moistened.  Pour the mixture into a 9-inch pie plate.  Using your fingers, press the crumbs into an even layer on the bottom and up the sides of the pie plate.  Refrigerate while you prepare the filling.

2.  Using an electric mixer, beat the cream cheese and powdered sugar on medium speed until light and fluffy, 2 to 3 minutes.  Add the peppermint extract and green food coloring and beat until evenly mixed, about 1 minute.  Using a rubber spatula, fold the Cool Whip into the mixture, then stir in the chopped Andes Mints.

3.  Turn the mixture out into the chilled crust and smooth into an even layer.  Refrigerate for at least 1 hour before serving.  Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 4 days.


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