Mint Chocolate Chip Pie

 I love a light and creamy mint pie.  This one was made with mint flavoring and green food coloring.  It could also be made with peppermint and pink food coloring. I had to improvise a bit, as I had no mini chocolate chips, so I used a 8 oz. bittersweet chocolate bar, chopped up.  Also I had no Andes Mints, but had a few little York mint bars, and chopped those up to use.  Makes a nice pie for the Christmas season. 

Mint Chocolate Chip Pie

Ingredients:

For the crust:

• 24 oreos
• 1/4 cup melted butter

For the Filling:

• 1 1/4 cups heavy cream
• 8 oz. cream cheese, softened
• 1 1 /4 cups powdered sugar
• green gel food coloring
• 3/4 tsp.  pure vanilla extract
• 3/4 tsp.  mint extract
• 1 cup mini chocolate chips, plus more for the garnish
• 1 cup Andes mints, roughly chopped, plus more for garnish
• Melted chocolate, for drizzling

Directions:

1. Make Crust:  In a food processor, pulse Oreos until they form coarse crumbs.  Add butter and blend until combined.
2. Press crumb mixture into bottom and evenly up sides of a 9 inch pie dish. Refrigerate at least 1 hour before adding filling.
3. Make Filling:  Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form.  Transfer to a bowl.
4. To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and mint extracts and mix until combined.  With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
5. Pour filling into prepared crust and smooth top.  Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. 
6. Refrigerate until firm, 5-6 hours.