No-Bake Mint Chocolate Chip Pie
Got just 10 minutes to create a delicious dessert? Then you can whip up this super easy No-Bake Mint Chocolate Chip Pie!
I am enamored with the simplicity of this no-bake pie method ... the simplicity of simply melting some chocolate and stirring it into Cool Whip. Can a great tasting pie truly be that easy? Oh, yes. Yes, it can. I found that out in the classic No-Bake Hershey's Chocolate Bar Pie I posted a while back.
Once I had whipped up that no-bake chocolate bar pie, I just had to try it out with some other experiments...
... because that's just what I do!
So I turned to the grocery store candy aisle for inspiration. Yup, I walked up and down the candy aisle asking myself, "What can I melt into a pie next?!?" I'm sure people were giving me strange looks because I was lingering in front of candy shelves for what probably seemed like a ridiculously long time.
But I was thinking. And creating ... in my mind.
I have many experimental ideas I'd like to try with this method. But I landed first on Andes Creme de Menthe Thins. "Mmmm, hmmmm," I thought, "these will melt up perfectly!"
And they did.
Absolutely perfectly to create this delectable No-Bake Mint Chocolate Chip Pie.
As I said, I've got some other experiments up my sleeve with this melt-stuff-and-stir-it-into-Cool-Whip method. I can't wait to keep trying them out! {Hope the family's ready to eat a lot of pie.}
Have you got ideas for what to try with this method? What would you try melting and stirring into Cool Whip to create a pie?? I'd love to hear!
No-Bake Mint Chocolate Chip Pie
Source: A Tracey original, inspired by No-Bake Hershey's Chocolate Bar PieIngredients
- 1 (9-inch) chocolate crumb pie crust (such as Oreo pie crust)
- 1 1/2 (8 oz.) containers Cool Whip whipped topping (12 oz. total)
- 1 (4.67 oz.) package Andes Creme de Menthe thins
- 1/2 c. mini chocolate chips
- 2 T. mini chocolate chips, for garnishing top of pie
- Unwrap Andes Creme de Menthe thins (reserving 4 to garnish the pie, if desired) and place in a small saucepan over medium-low heat. Heat, stirring constantly, until melted and smooth. Remove from heat and cool for two minutes.
- Fold melted creme de menthe candies into the Cool Whip until well combined. Stir in the 1/2 cup mini chocolate chips. Spoon into crust.
- Sprinkle with the 2 tablespoons mini chocolate chips. Break the reserved Andes Creme de Menthe thins in half and stick the halves into the pie along the outer edge to garnish, if desired. Cover and refrigerate over night, or until set.
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