Ingredients
24–28 chocolate sandwich cookies
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon peppermint extract
1/4 teaspoon vanilla extract
Green food coloring (optional)
1 1/2 cups heavy whipping cream, cold
1 cup mini chocolate chips
1 cup whipped topping or whipped cream
Chocolate shavings or chocolate syrup for garnish
Fresh mint sprigs (optional)
Instructions
1. Place chocolate sandwich cookies in a food processor and pulse into fine crumbs.
2. Mix the cookie crumbs with melted butter until evenly combined.
3. Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust.
4. Place the crust in the freezer for at least 20 minutes to set.
5. In a large bowl beat the softened cream cheese until smooth.
6. Add powdered sugar, peppermint extract, vanilla extract, and optional green food coloring, then mix until combined.
7. In a separate bowl whip the heavy cream until stiff peaks form.
8. Fold a portion of the whipped cream into the cream cheese mixture to lighten it.
9. Gently fold in the remaining whipped cream and mini chocolate chips.
10. Spread the mint filling evenly into the chilled crust.
11. Cover and refrigerate the pie for at least 6–8 hours or overnight until set.
12. Top with whipped topping and garnish with chocolate shavings or syrup before serving.
Notes
Use peppermint extract instead of mint extract for a cleaner chocolate mint flavor.
Make sure cream cheese is at room temperature to prevent lumps in the filling.
Chilling overnight gives the best texture and easiest slicing.
For extra flavor, mix chopped Andes mints into the filling.
The pie can be frozen for up to 3 months if wrapped tightly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg