Happy Pi Day! Mint Chocolate Pie

I really enjoy making themed desserts. So when I was reminded that today was Pi Day, I knew I had to make a pie. Never having made any sort of pie before, I wanted something easy. Also, since I get off work at 8, I wanted something fast that I didn't have to bake. In honor of St. Patrick's Day on Monday, I went with a Mint Chocolate Pie. Celebrating two holidays with one dessert: effective.

Ingredients:
(I was in a rush and forgot a picture...oops)

24 Cool Mint Creme Oreo cookies
1/4 cup  butter, melted
8 oz cream cheese, softened
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
8 oz  thawed whipped topping
1/4 - 1/2 tsp mint extract
1/4 cup chocolate syrup
1 cup Andes Mints Creme de Menth Baking Chips, divided (or 1 cup chopped Andes Mints)

Directions:
1. Make the cookie crust by crushing the mint Oreos into a fine crumb. I would recommend using a food processor or blender, because while banging them with a rolling pin is a stress reliever, you end up with a more rough crumb. But if you need to get a little aggression out, throw those Oreos in a ziplock bag and bang away. 
2. Using your hands, mix the crushed Oreo crumbs and melted butter together. I was lazy, and just did this in the pie pan. Saving the environment, one unused dish at a time.
3. Press the crumbs onto the bottom and up the sides of a 9 or 10 inch pie pan. Try to make the crust 1/8 inch thick all around. Perfection is overrated. Set in the freezer as you make the filling. 

4.Make the pie filling in a large bowl by mixing the softened cream cheese, milk, sugar and cocoa powder with a hand mixer. Mix until the mixture is completely smooth. 

I used my green bowl, because it's festive.

5. Mix the mint extract and the whipped topping, and then gently fold into the cream cheese mixture.

It should end up looking like this.

6. Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust.  
7. Sprinkle with 1/2 of the Andes Mint baking chips. 
8. Layer with the rest of the pie filling and top with chocolate syrup and remaining Andes Mint chips.
9. Freeze for at least 4 hours or overnight. 20 minutes before serving, remove from the freezer and let sit out to gently thaw. This makes the pie much easier to cut and serve.

Nerdy decoration optional.

This was really rich, so I'd recommend cutting it into small pieces. I cut mine into 12, and that seemed like the perfect slice. Also, I think it would be better with fudge sauce instead of chocolate syrup. The chocolate syrup was kind of runny, even after being in the freezer all night. Maybe even add fudge to the middle layer with the Andes Mint chips. I also thought about substituting Bailey's for the milk to make it more Irish, but since I was taking it into work, I saved that idea for next time. Because I will definitely be making this again. It was excellent. And nerdy. 



Printable Recipe:

Ingredients:
24 Cool Mint Creme Oreo cookies
1/4 cup  butter, melted
8 oz cream cheese, softened
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
8 oz  thawed whipped topping
1/4 - 1/2 tsp mint extract
1/4 cup chocolate syrup
1 cup Andes Mints Creme de Menth Baking Chips, divided (or 1 cup chopped Andes Mints)

Directions:
1. Make the cookie crust by crushing the mint Oreos into a fine crumb. I would recommend using a food processor or blender, because while banging them with a rolling pin is a stress reliever, you end up with a more rough crumb. But if you need to get a little aggression out, throw those Oreos in a ziplock bag and bang away. 
2. Using your hands, mix the crushed Oreo crumbs and melted butter together. I was lazy, and just did this in the pie pan. Saving the environment, one unused dish at a time.
3. Press the crumbs onto the bottom and up the sides of a 9 or 10 inch pie pan. Try to make the crust 1/8 inch thick all around. Perfection is overrated. Set in the freezer as you make the filling.
4. Make the pie filling in a large bowl by mixing the softened cream cheese, milk, sugar and cocoa powder with a hand mixer. Mix until the mixture is completely smooth. 
5. Mix the mint extract and the whipped topping, and then gently fold into the cream cheese mixture.
6. Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust. 
7. Sprinkle with 1/2 of the Andes Mint baking chips. 
8. Layer with the rest of the pie filling and top with chocolate syrup and remaining Andes Mint chips.
9. Freeze for at least 4 hours or overnight. 20 minutes before serving, remove from the freezer and let sit out to gently thaw. This makes the pie much easier to cut and serve.