No Bake Mint Chocolate Chip Pie

No Bake Mint Chocolate Chip Pie 

In case you aren’t a big science nerd like I am, you might not be aware that today is Pi Day, or perhaps you do know, but you just don’t get excited about it like we science nerds do. That’s totally ok, because no matter how you feel about Pi, you get to enjoy this glorious PIE recipe to help celebrate.

And St. Patrick’s Day is in 3 days, so this green (no bake) pie is appropriate for celebrating all of the things this week.

This pie may be the easiest pie you ever make. Ever. Seriously. Just to give you an idea of how easy: it completely slipped my mind that Pi Day was today, and my equally nerdy coworkers asked me on Friday if I was planning to bring a pie for them on Monday, and if said pie would be on the blog in time to celebrate. 

Creamy, minty filling dotted with mini chocolate chips all on top of a crunchy mint Oreo cookie crust.

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

More Delicious Recipe No Bake Mint Chocolate Chip Pie@freshaprilflours.com