"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mint Chocolate Chip Pie Recipe

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Mint Chocolate Chip Pie image


This recipe for Mint Chocolate Chip Pie, by , is from The Hutton/Deutmeyer Family Cookbook December, 2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelley Deutmeyer


Pie Crust:
1 oreo ready made pie crust
or 24 oreos and 1/4c melted butter

1 cup heavy cream
8 oz cream cheese, softened
1 cup powdered sugar
few drops green goof coloring
tsp. pure vanilla extract
tsp. peppermint extract
1 cup mini chocolate chips, plus more for garnish on top
1 cup andes mints, roughly chopped, plus more for garnish on top
Melted chocolate, for drizzling

Make crust if you are using oreos by crushing oreos in a food processor or with a rolling pin. Add butter and blend. Press into bottom of a 9" pie crust plate. Regrigerate an hour before adding mixture.
Or use a pre-made oreo pie crust.

Make filling using a standard mixer with the whisk attachment. Beat heavy cream until stiff peaks form.
Add cream cheese, and beat on medim-high for 2 minutes. Add powedered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracrts and mix until combined. Fold in whipped cream and then fold in the mini chocolate chips and chopped Andes mints.

Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes mints and drizzle with chocolate.

Refrigerate for 5 to 6 hours!


Number Of Servings:
Number Of Servings:
8 pie slices




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