Description
A cool, creamy no-bake mint chocolate chip pie with a chocolate cookie crust, fluffy mint filling, and mini chocolate chips in every bite.
Ingredients
- 1 chocolate cookie pie crust (9-inch / about 150 g)
- 1 package cream cheese, softened (8 oz / 225 g)
- 1 cup powdered sugar (120 g)
- 1 teaspoon peppermint extract (5 ml)
- 2 cups whipped topping or whipped cream (about 480 ml)
- 4–6 drops green food coloring (optional)
- 3/4 cup mini chocolate chips (130 g)
- 1/4 cup chocolate chips, for topping (45 g)
- 1 tablespoon milk (15 ml)
Instructions
- Place the softened cream cheese in a large mixing bowl and beat until smooth and creamy.
- Gradually add the powdered sugar while mixing until fully combined.
- Mix in the peppermint extract and milk. Add green food coloring, if using, and stir until the color is even.
- Gently fold in the whipped topping with a spatula until the filling is light and airy.
- Stir in the mini chocolate chips until evenly distributed.
- Spoon the filling into the prepared chocolate cookie crust and smooth the top.
- Sprinkle the remaining chocolate chips over the top for decoration.
- Refrigerate for at least 4 hours, or until firm enough to slice.
- Slice and serve chilled.
Notes
- For a stronger chocolate flavor, use an Oreo-style crust.
- You can skip the green food coloring without affecting the flavor.
- Fresh whipped cream can be used instead of whipped topping.
- Adjust the peppermint extract gradually if you want a stronger mint flavor.
- Store covered in the refrigerator for 3 to 4 days.
- Freeze tightly wrapped for up to 1 month and thaw in the refrigerator before serving.
- This is a chilled dessert and should not be reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 481
- Sugar: 43 g
- Sodium: 184 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
