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Mint Chocolate Chip Pie

Pie has never tasted so good
Prep Time 6 hrs 25 mins
Course Dessert
Cuisine American
Servings 8 servings


For the crust

  • 24 oreos (crushed)
  • 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 vanilla
  • 1 c mini chocolate chips
  • 1 c Andes mints (roughly chopped)
  • melted chocolate for drizzling


  • In a food processor, pulse Oreos until they form coarse crust. Add the butter and blend until completely combined
  • Press crumb mixture into bottom and evenly up sides of 9 inch pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding 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.


Honestly, I've made this a few times now and I can tell you - if you're not bothered about the crust not being homemade, just buy one of those pre-made Oreo pie filling cases - sooooo much easier.
Keyword chocolate, mint, pie