Mint Chocolate Pie is prepared and spiked grasshopper pie-style! A chocolate cookie crust with a creamy minty filling made to mimic your favorite after dinner drink.
Ingredients
33 chocolate sandwich cookies 13.29 ounce package of standard OREO cookies, divided (23 cookies for the crust, 8 cookies roughly crushed to mix into the pie filling and 2 cookies finely crushed for the topping)
5 tablespoons unsalted butter melted
8 ounce block cream cheese room temperature
¾ cup powdered sugar sifted
3 tablespoons creme de menthe liqueur DeKuyper brand – green colored
1 cup heavy whipping cream very cold
Instructions
To make the crust, add 23 chocolate sandwich cookies to the bowl of a food processor and pulse until fine crumbs form.
33 chocolate sandwich cookies
With the food processor on low, slowly drizzle in the melted unsalted butter. Blend until the melted butter has fully incorporated into the fine cookie crumbs and the texture of the mixture looks like wet sand. The mixture should hold together when squeezed between your fingers.
5 tablespoons unsalted butter
Transfer the cookie mixture to a 9 inch, freezer safe, pie dish. Press the cookie crumbs into the bottom, and up the sides, of the pie dish to form a chocolate cookie crust. You can use a flat bottomed dry measure cup to gently press, and pack firmly, the cookie crumbs to create a uniform thickness for your chocolate cookie crust.
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