This No Bake Mint Chocolate Pie recipe is a mint chocolate cream cheese pie made from scratch with homemade whipped cream and a chocolate oreo cookie crust.
- 20 Oreos (regular, chocolate filled or mint)
- 6 Tbsp butter, melted
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup heavy whipping cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1/2 cup Andes mints, roughly chopped
- 1/2 cup semi sweet chocolate chips
- 1/4 tsp mint extract (if you like your pie very minty, you can use up to 1/2 tsp mint extract)
- 3-4 drops green food coloring
- Andes mints, chopped
- 4 Oreos, chopped
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Crush Oreos into fine crumbs with a food processor. Mix the crumbs with melted butter, and press into a 9” or 10” pie plate. Set aside.
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Heat heavy cream until just below a boil (either on the stove or in the microwave) and pour over chocolate chips. Allow the mixture to sit for a couple of minutes, then whisk the mixture until all the chocolate is melted and the ganache is smooth.
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Pour the ganache into the crust, spreading it in an even layer. Place the crust into the fridge to allow the ganache to set up (about 15-20 minutes).
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Whip heavy whipping cream and powdered sugar together until it thickens up and is the consistency of whipped cream. Divide the whipped cream in half and set aside.
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Mix cream cheese, powdered sugar, and mint extract together until well combined.
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Add in food coloring and mix until combined.
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Add chocolate chips and chopped Andes mints into the cream cheese, and mix until combined.
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Fold half of the whipped cream into the cream cheese mixture, mixing gently until all of the whipped cream is incorporated.
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Take the crust out of the fridge, and pour the mint filling over the top of the ganache, spreading in an even layer.
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Top the pie with the remaining whipped cream and sprinkle the top with additional chopped Andes mints and Oreo crumbs, if desired.
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Refrigerate for 4 hours, or overnight.
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Enjoy!