Mint Chocolate Oreo Pie

Creamy chocolate filling and fluffy Mint Oreo cream filling all in an Oreo cookie crust!

Well, guys. It’s finally March which means we’ve made it through yet another month of 2019.

Is it just me, or does it feel like it’s been 2019 for much longer than only two months? Maybe it’s this long and cold, never-ending winter that seems to slow time down. While snow can be nice and all, I think I’m just ready NOT to freeze my cinnamon buns off every time I leave the house. (I could really use those butt warmer carseats #FirstWorldProblems)

Until Spring arrives, I guess I’ll just have to keep myself preoccupied by continuing to create and consume ample amounts of sugar-laden sweets and treats. Which brings me to the recipe of the week…

This Mint Chocolate Oreo Pie is exactly what I needed to get me through another one of the longest weeks of the year. With layers of creamy chocolate filling and fluffy Mint Oreo mousse, there’s really no better dessert to wake those tastebuds up from this winter funk than this pie. 

While I’m not the biggest fan of mint, I always make an exception when chocolate is involved. They definitely are a refreshing pair of flavors, and they compliment each other so well. However, can we all just agree that York Peppermint Patties taste like chocolate-covered toothpaste? 

This pie, on the other hand, tastes NOTHING like those candy imposters. For one thing, the mint filling isn’t too overpoweringly minty, aka toothpasty. Since I incorporated mint Oreos into the filling as well as the crust, I only had to add a 1/2 teaspoon of mint extract to the mint cream layer. When it comes to mint extract, I tend to start off small since a little goes a long way. It can go from perfectly mint-a-licious (new word, look it up) to dental cleaning rather quickly. 

Another important thing I should mention is that you definitely don’t want to over-mix the filling once the Oreos have been added. I learned this the hard way and my first batch turned into a fugly gray color. NOT pretty. I even tried to fix it by adding a little green food coloring…made it WORSE. If you do, however, end up with gray filling, it’ll still taste perfectly fine. Just remember to blindfold your friends before they take a bite!

The chocolate filling is just as simple to make as the mint filling. Cream cheese is whipped up with a little milk and a package of chocolate pudding mix. Once combined, whipped cream is folded into the chocolate mixture to lighten it up into a nice mousse-like consistency.

Topped with elegant dollops of whipped cream and a few extra Oreos, this pie is guaranteed to satisfy ANY mint chocolate cravings. It’s basically an Andes Mint in pie form!

De-flippin’ licious!

Mint Chocolate Oreo Pie

Creamy chocolate filling and fluffy Mint Oreo cream filling all in an Oreo cookie crust!

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Prep Time 1 hour hr

Refrigeration Time 4 hours hrs

Total Time 5 hours hrs

Course Dessert

Cuisine American

Servings 8 Servings

Ingredients

  

Crust:

• 25 Mint Oreos
• 4 Tablespoons butter, melted

Filling:

• 2 cups heavy cream
• 8 ounces cream cheese divided
• 1 cup powdered sugar divided
• 1 teaspoon vanilla
• 1 (3.56 oz) box instant chocolate pudding, dry
• ½ cup milk
• ½ teaspoon mint extract
• 6 Mint Oreos chopped

For Decorating:

• Whipped cream
• Oreos

Instructions

 

Make the Crust:

• Crush the Oreos in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of a greased 9-inch pie pan; refrigerate.

Make the Filling:

• In the well-chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Add 1/2 cup of the powdered sugar and vanilla, and continue whipping until stiff peaks form. Transfer whipped cream to another bowl and place in refrigerator to keep chilled.
• Return bowl to mixer. Switch whisk attachment out and replace with paddle attachment. Beat 4 ounces of the cream cheese and pudding mix together until combined. Gradually add the milk, a little at a time, allowing mixture to come together after each addition. Beat in 1 cup of the whipped cream until smooth and lightened.
• Remove bowl from the mixer and fold in another cup of the whipped cream until just combined. Spread filling evenly into the pie crust.
• Clean the bowl and paddle, then return to the mixer. Beat the remaining 4 ounces of cream cheese and 1/2 cup powdered sugar together until smooth. Stir in mint extract. Fold in 1 and 1/2 cup of the whipped cream into the filling, followed by the chopped Oreos.* Spread evenly on top of chocolate layer. Refrigerate at least 4 hours, preferably overnight.
• On the day of serving, decorate pie with remaining whipped cream and extra Oreos. Slice, serve, and enjoy!

Notes

*Try to avoid over-mixing when folding in the Oreos--they tend to bleed into the filling, resulting in a not-so-appetizing grayish color.