No-Bake Mint Chocolate Chip Pie
Mint Chocolate Chip Pie – This no-bake pie comes together quickly and is perfect for chocolate and mint lovers. Make it for a St. Patrick’s Day celebration!
Today is Pi Day! You know, that crazy number you learned about in grade school or middle school math? 3.1415926… and on and on and on for what seems like infinity. Math folks use today (3/14) to celebrate the number (and Albert Einstein’s birthday)… us baking folks use today to celebrate PIE!
Since it’s the week of St. Patrick’s Day, I wanted to make a festive green pie and settled on a super easy no-bake mint chocolate chip pie. If you love the combination of chocolate and mint, you will DEVOUR this pie!
I started this pie with a quick Oreo crust made with crushed Oreo cookies and melted butter. I pressed into a pie plate and refrigerated it while I made the filling. A lightened-up cream cheese mixture has a subtle peppermint flavor – enough to appreciate, but not so much as to overpower – and is studded with chopped Andes mints. Ahh, Andes mints – one of the best things about going to the Olive Garden in my youth!
If you love the combination of chocolate and mint and you love pie (who doesn’t love pie?!), you HAVE to make this mint-chocolate chip pie. It’s so easy, super quick and with the touch of green, it would be perfect for your St. Patrick’s Day celebration.
Three years ago: Grasshopper Pie
Four years ago: Guinness Chocolate Cake with Baileys Irish Cream Cheese Frosting
Five years ago: Guinness, Whiskey & Irish Cream Cupcakes
No-Bake Mint Chocolate Chip Pie
For the Crust:
- 24 Oreo cookies, crushed into fine crumbs (about 2 cups of crumbs)
- ¼ cup (56.75 g) unsalted butter, melted
For the Pie Filling:
- 8 ounces (226.8 g) cream cheese, at room temperature
- 1 cup (120 g) powdered sugar
- ¼ teaspoon (0.25 teaspoon) peppermint extract
- 4 drops green food coloring
- 8 ounce (226.8 g) container Cool Whip
- 4.67 ounce (132.39 g) package Andes Chocolate Mints, unwrapped and finely chopped (about 1 cup)
- In a small bowl, stir together the Oreo crumbs with the melted butter until all of the crumbs are evenly moistened. Turn the crumbs out into a 9-inch pie plate and, using your fingers, press into an even layer on the bottom and up the sides of the pie plate. Refrigerate while you prepare the filling.
- Using an electric mixer, beat the cream cheese and powdered sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the peppermint extract and green food coloring and beat until the food coloring is thoroughly incorporated, about 1 minute. Using a rubber spatula, fold the Cool Whip into the cream mixture, then stir in the chopped Andes Mints.
- Turn the mixture out into the chilled crust and smooth into an even layer. Refrigerate for at least 1 hour before serving. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 4 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This was one of my Easter sweets. It was light and tasty. The Oreo pie crust was delicious.
Can this pie be made in advance and frozen?
Hi Penny, Yes that should work just fine!
Wow, this pie is awesome! I made it as a dessert for Christmas dinner and it even got a request to make it again from my father… He always enjoys sweets, but very rarely verbally!
I especially love the simplicity, even with making whipped cream as a Cool Whip substitute (can’t get that over here in Germany) :)
I made this for one of my Easter desserts. It was light and delicious. The Oreo pie crust was yummy. So easy to put together. Also made the the Funfetti cupcakes! A little more time consuming, but Amazing. Thank you for these wonderful recipes.
Made this for Easter dinner dessert and it was a hit! I saved a step by using an Oreo pre-made pie crust. Thank you for the recipe! I’ll be making this one again soon.
This looks amazing!
No bake….This is gonna happen for sure!
I also live in Oz where there is no Cool Whip so I looked online for a substitute for it…and here at Pastry Chef On Line there are 7!. I think I would go for the whipped cream option.
Would whipping cream be a good substitute for the cool whip?
Hi Connie, Yes, but whip it to stiff peaks first!
I live in Australia where, sadly, there is no Cool Whip – would whipping cream work as a substitute?
Hi Nancy, Yes, but whip it to stiff peaks first!
I made this recipe for my mother-in-law’s birthday, with a minor change. It’s Girl Scout cookie season so I used loosely pulsed Thin Mints in the batter and also sprinkled on the top, in place of the Andes chocolate. I turned out great!
I just had that same thought . Ilove my Thin Mints.!
I made this pie for St. Patrick’s Day. I omitted the peppermint extract as I did not have any. It had a nice peppermint flavor anyway. I went a step further. I served it with whip cream squirted on top with chocolate syrup drizzled over it. I gave my neighbors each a piece. Everyone loved it. Yummy!
Bought the ingredients yesterday and made this today. Mint/chocolate is one of my husband’s favorite flavor combos. YUM! It’s a big hit! And so fast and easy. Thank you so much for sharing!
You had me a no bake! This looks delicious!
I absolutely love the combination of chocolate and mint! It’s actually my favourite ice-cream flavour so this recipe looks fantastic to me. Looks so fluffy and delicious. Yum!
Ooh, that looks delicious! I wanted to make something for PI Day, but I’m not a big pie baker, so I made chocolate mint whoopie pies using a cake mix. They turnout out pretty good.
WOW!! I’m Italian and a follower of St. Joseph — not St. Patrick so I’ll just make this for St. Joseph’s Day which is the next day after St. Patrick!! Yum – can’t wait to try it.
Michele! I posted a no bake mint chocolate chip pie on MY blog today, in celebration of Pi Day and St. Patrick’s Day! Hahaha. Sounds like it’s the perfect day for both! I love your use of Andes Mint pieces. Gotta love those big ol’ chunks of chocolate!
Oh how funny! Great minds think alike, right?! :)