No Bake Mint Chocolate Chip Pie

Picture this: It’s the middle of summer, your kitchen is already hot enough, and you’re craving something cool, creamy, and downright refreshing. That’s exactly when this No Bake Mint Chocolate Chip Pie swoops in to save the day! I first made this beauty for a Fourth of July potluck when my oven decided to take a holiday too, and let me tell you, it disappeared faster than the fireworks.

What makes this pie so special? It’s that magical combo of cool mint and rich chocolate chips in a velvety filling that’ll make you forget all about turning on the oven. The Oreo crust adds just the right crunch, and the best part? You can whip it up in about 20 minutes of active time. Just a little chilling patience between steps, and voila, you’ve got a showstopper dessert that looks like you spent hours on it.

This recipe became my go-to for every summer gathering since that fateful picnic. Whether it’s a last-minute dinner invite or you just need a sweet escape from the heat, this no-bake wonder never lets me down.

Why You’ll Love This No Bake Mint Chocolate Chip Pie

Oh, where do I even start? This pie is my little slice of heaven, and I know you’ll fall for it too. Here’s why:

• No oven required – Perfect for hot summer days or when you just can’t be bothered to turn on the heat. Your kitchen stays cool while you whip up something amazing.
• Quick and easy – You’re looking at about 20 minutes of actual work. The rest is just letting the fridge do its magic while you kick back.
• Creamy dreamy texture – That whipped cream and cream cheese combo creates the most luscious, pillowy filling you’ll ever taste.
• Refreshing minty kick – It’s like eating an Andes mint, but way better because it’s in pie form (and you made it!).
• Total crowd-pleaser – I’ve never brought this to a gathering without someone asking for the recipe. Kids and adults go crazy for it.

Trust me, once you try this pie, you’ll be making excuses to whip it up all summer long. It’s that good.

Ingredients for No Bake Mint Chocolate Chip Pie

Gather these simple ingredients – I promise you probably have half of them in your pantry already! Here’s what you’ll need, broken down so you can measure everything out before starting:

For the Crust:

• 18 Mint Oreos (crushed, about 2 cups) – yes, count them out! The mint filling adds that extra flavor
• ¼ cup (57g) unsalted butter, melted – I use the microwave at 15-second bursts to avoid burning

For the Filling:

• 1 cup (240mL) heavy cream or heavy whipping cream – must be cold straight from the fridge
• 8 ounces (227g) full fat block cream cheese, softened – not the spreadable kind in a tub!
• 1 cup (120g) powdered sugar – sift it if yours is lumpy
• 1 teaspoon vanilla extract – the good stuff makes a difference
• ¾ teaspoon peppermint extract – start with this amount and add more later if you want it stronger

For Finishing:

• 6 to 8 drops green food coloring (optional) – I love how festive it makes the pie look
• 1½ cups (288g) mini semi-sweet chocolate chips, divided – minis distribute better than regular chips

Ingredient Notes & Substitutions

Can’t find Mint Oreos? No worries! Use regular Oreos and add an extra ¼ teaspoon peppermint extract to the filling. For a dairy-free version, coconut cream works great instead of heavy cream – just make sure to chill the can overnight first.

One non-negotiable: use full-fat block cream cheese only. The whipped or low-fat varieties will make your filling runny – learned that the hard way at my sister’s baby shower (oops!). If you’re out of mini chocolate chips, chop up regular ones into smaller pieces – but trust me, the minis are worth tracking down.

Want more mint flavor? Add extra extract by the ¼ teaspoon until it’s perfect for you. Just taste as you go – the flavor intensifies slightly as it chills.

Equipment You’ll Need for No Bake Mint Chocolate Chip Pie

Don’t worry – you won’t need any fancy gadgets for this pie! Here’s the short list of tools that’ll get the job done:

• 9-inch springform pan – The removable sides make serving a breeze. No springform? A regular pie dish works too.
• Electric mixer – Stand mixer or handheld, either works great for whipping that cream and beating the filling.
• Mixing bowls – One medium for the crust, one large for the filling.
• Rubber spatula – Essential for folding in those chocolate chips without deflating your beautiful whipped cream.

That’s really it! Maybe a measuring cup and spoons if we’re being thorough, but I’m betting you’ve already got those in your kitchen drawer. See? I told you this was easy.

How to Make No Bake Mint Chocolate Chip Pie

Alright, let’s get to the fun part! I’ll walk you through each step so your pie turns out perfect – just like the one that disappeared at my last BBQ. Follow these simple steps and you’ll be enjoying creamy minty goodness in no time.

Step 1: Prepare the Oreo Crust

First things first – that crunchy Oreo base! Grab your food processor or a trusty ziplock bag and rolling pin to crush those 18 Mint Oreos into fine crumbs. Don’t go too crazy though – a few slightly larger bits add nice texture.

Mix the crumbs with melted butter until it looks like wet sand. Now here’s my secret: press the mixture firmly into your springform pan using the bottom of a measuring cup. Really pack it in there – this prevents the dreaded crumbly crust disaster. Pop it in the fridge to set for exactly 15 minutes. No shortcuts here!

Step 2: Whip the Cream

While the crust chills, let’s make the cloud-like whipped cream. Your heavy cream must be ice cold – I even chill my mixing bowl for 10 minutes first. Beat it on medium-high until stiff peaks form. You’ll know it’s ready when the cream holds its shape when you lift the beaters.

Pro tip: Don’t walk away! Cream can go from perfect to grainy butter in seconds. Once whipped, immediately refrigerate it while you work on the next step. This keeps it nice and firm for folding later.

Step 3: Mix the Filling

Now for the star of the show – that dreamy mint filling. Beat your softened cream cheese until it’s completely smooth (no lumps allowed!). Add powdered sugar, vanilla, peppermint extract, and food coloring if using. Scrape down the bowl – those sneaky cream cheese lumps hide at the bottom!

Time for the magic: gently fold the whipped cream into the cream cheese mixture in three additions. Use a rubber spatula and make slow, sweeping motions to keep all that air in the cream. When almost combined, fold in 1 cup of chocolate chips – save the rest for topping!

Step 4: Assemble and Chill

Pour your gorgeous mint filling into the chilled crust and smooth the top. Sprinkle with remaining chocolate chips – I like to gently press some in so they don’t roll off when slicing. Now comes the hardest part: waiting! Chill for at least 4 hours, though overnight is even better.

When you’re ready to serve, run a knife around the edge before releasing the springform sides. Slice with a warm knife (just dip it in hot water and dry between cuts) for perfect clean slices every time. Get ready for compliments!

Tips for the Perfect No Bake Mint Chocolate Chip Pie

After making this pie more times than I can count (seriously, my friends keep requesting it!), I’ve picked up some foolproof tricks to make yours absolutely perfect:

• Scrape that bowl! When mixing the filling, stop halfway to scrape down the sides and bottom. Those sneaky cream cheese lumps love to hide where your mixer can’t reach.
• Go slow with food coloring – Add those green drops one at a time until you hit your perfect minty hue. It’s easier to add more than to fix an accidentally neon pie!
• Mini chips are magic – Their tiny size distributes evenly so every bite gets chocolate. Regular chips tend to sink and clump – learned that the messy way.
• Chill your bowl – Pop your mixing bowl in the freezer for 10 minutes before whipping cream. Cold = faster stiff peaks!
• Taste as you go – Adjust mint extract before adding whipped cream. The flavor mellows a bit when chilled.

Follow these simple tips and you’ll have a pie that looks and tastes like it came from a bakery – except better, because you made it!

Serving and Storing No Bake Mint Chocolate Chip Pie

Here’s how to keep your masterpiece looking and tasting its best! Serve this pie straight from the fridge – I like to add a dollop of fresh whipped cream on each slice for extra decadence. If you’re feeling fancy, a drizzle of chocolate sauce or sprinkle of crushed Oreos takes it over the top.

Leftovers? (As if!) Store any uneaten pie covered tightly in the fridge for up to 3 days. The texture holds up beautifully. Just avoid freezing – I tried once and the filling got a bit grainy when thawed. But let’s be honest, this pie never lasts long enough to worry about storage anyway!

No Bake Mint Chocolate Chip Pie Nutritional Information

Just a quick heads-up: nutritional info can vary based on the exact brands you use. But generally speaking, one slice of this heavenly pie comes out to about 430 calories, with 28g of fat (hey, that’s where the creaminess comes from!) and 32g of sugar. It’s dessert, after all – we’re here for the indulgence!

FAQs About No Bake Mint Chocolate Chip Pie

I get asked these questions all the time – here are the answers that’ll save you from any pie-making panic!

Can I use regular Oreos instead of Mint Oreos?
Absolutely! Just add an extra ¼ teaspoon peppermint extract to the filling. The mint flavor won’t be quite as subtle, but it’s still delicious.

Help! My filling is runny – what do I do?
First, don’t panic! Pop the whole pie in the freezer for 30 minutes to firm up. Next time, make sure your cream cheese is truly softened (not melted) and that you whipped the cream to stiff peaks. And remember – full-fat cream cheese only!

Can I make this pie ahead of time?
You bet! It actually gets better after chilling overnight. Just wait to add the final chocolate chip topping until about an hour before serving so they stay pretty.

Why did my crust fall apart when slicing?
You probably didn’t press it firmly enough into the pan. Next time, really pack it in using the bottom of a cup or glass. And always chill before adding filling!

Can I freeze this pie?
I don’t recommend it – the texture changes when thawed. But honestly, it’s so good fresh that freezing shouldn’t even be necessary!

Tried This Recipe?

Did you make this No Bake Mint Chocolate Chip Pie for your crew? I’d love to hear how it turned out! Drop a rating below and tell me all about your minty, chocolatey success. Your feedback makes my day and helps other bakers, too! Don’t forget to follow me on Pinterest for more easy recipes.

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