No-Bake Mint Chocolate Pie (Print Version)
# Ingredients:
→ For the Oreo Crust
01 -
20 Oreo cookies
02 -
6 tablespoons unsalted butter, melted
→ For the Mint Chocolate Filling
03 -
5 full-sized (1.55 oz each) Hershey's milk chocolate bars
04 -
1 (8 oz) container whipped topping, slightly thawed
05 -
¼ teaspoon mint extract
06 -
3-4 drops green food coloring
→ For Garnishing
07 -
1 cup heavy whipping cream
08 -
3 tablespoons confectioner's sugar
09 -
3 candy canes, crushed
10 -
3 Oreo cookies, crushed
# Instructions:
01 -
Crush Oreo cookies in a food processor until finely ground. Mix with melted butter and press into the bottom and sides of a 9-inch pie dish.
02 -
Melt chocolate bars in the microwave or using a double boiler. Split whipped topping between two bowls. Fold melted chocolate into one bowl until well combined.
03 -
In the second bowl of whipped topping, fold in mint extract and green food coloring until evenly mixed.
04 -
Spread chocolate mixture over crust, then layer mint mixture on top. Refrigerate for at least 3 hours or freeze for 2 hours.
05 -
Whip heavy cream with confectioner's sugar until stiff peaks form. Pipe around edge of pie and sprinkle with crushed candy canes and Oreos before serving.
# Notes:
01 -
Can be made up to 2 days ahead
02 -
Store covered in refrigerator