Is there anything worse than looking in the fridge and not seeing something delicious to snack on? Isn’t it the rules of quarantine that you must have a sweet treat in there at all times? We think so.

Luckily, we have an easy, delicious recipe for you to make and store away for you to munch on when that sweet tooth calls. Don’t worry, it’s so easy that it doesn’t even require baking.

If you’re a mint chocolate chip fan, you’re definitely going to want to bookmark this recipe. It’s a mint chocolate chip pie, and man, is it going to do wonders to your taste buds. Warning: It’s far from healthy, but it sure is tasty.

As we said, it’s super easy to whip up. In fact, the crust consists of just two ingredients: Oreos and butter (we warned you, didn’t we? Not healthy!).

Once that’s made, you can make your filling. You’ll need just a handful of ingredients: heavy cream, cream cheese, powdered sugar, vanilla and peppermint extract, and a touch of green food coloring to add some color.

Whip that all up, try not to eat the batter, and then fold in mini chocolate chips and chopped Andes mints. Yum, yum, and yum.

Then just pour the filling into the crust, garnish with more chocolate chips and mints, and refrigerate it for five hours so it hardens and cools. Then it’s ready to devour!

Here’s the official recipe, direct from Delish.com, and a video detailing exactly how to make the mint chocolate chip pie below!

INGREDIENTS
Crust:
24 Oreos
1/4 c. melted butter
Filling:
1 1/4 c. heavy cream
8 oz. cream cheese, softened
1 1/4 c. powdered sugar
green gel food coloring
3/4 tsp. pure vanilla extract
3/4 tsp. peppermint extract
1 c. mini chocolate chips, plus more for garnish
1 c. Andes mints, roughly chopped, plus more for garnish
Melted chocolate, for drizzling
DIRECTIONS
1. Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
2. Press crumb mixture into bottom and evenly up sides of a 9″ pie dish. (Try to make crust about 1/8″-thick evenly all around.) Refrigerate at least 1 hour before adding filling
3. Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
4. Add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
5. Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.

 

Yum! Are you a mint chocolate chip? Do you think you’ll make this pie this summer?