Andes Mint Pie Recipe-No Bake

5 from 4 votes

This Andes Mint pie recipe has an Oreo crust, a creamy mint pie filling, and is covered in plenty of chopped Andes Mints. This is a no bake pie recipe that's perfect for the holiday season and those warm summer months.

Prep Time15

Chill Time6

Total Time6 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 510kcal

Author: Karissa Parrish

Equipment

9.5 Inch Pie Plate
Food Processor
Electric Stand Mixer
Offset Spatula

Ingredients

Oreo Crust

25 Oreos, crumbs
6 tablespoons unsalted butter, melted

Andes Mint Pie

1 cup heavy whipping cream
8 ounces block-style cream cheese, room temperature
¾ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon peppermint extract
⅛ teaspoon green food gel coloring
1 cup chopped Andes Mints (22) plus extras to garnish the top

US Customary - Metric

Instructions

Oreo Crust

Spray a 9.5 inch pie plate with non-stick spray. Set aside.
Place the Oreo cookies into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter. Mix together until combined.
Pour the crumbs into the prepared pie plate and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the plate and up the sides. Place the crust in the freezer while you make the filling.

Andes Mint Pie

In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks (2-3 minutes). Scrape the whipped cream into a small bowl and set aside.
In the same bowl (you don't have to clean it first) but using the paddle attachment, beat the cream cheese, powdered sugar, vanilla extract, peppermint extract, and green food coloring on medium-high speed until smooth and creamy (1-2 minutes). Scrape the sides of the bowl a few times during this process.
Remove the bowl from the stand mixer and use a rubber spatula to gently fold in a ½ cup of whipped cream. Once combined, fold in the rest. Then fold in the chopped Andes Mints.
Pour the pie filling over the Oreo crust and use an offset spatula to spread it out evenly. Cover with foil or plastic wrap and place in the refrigerator to chill for at least 6 hours.

Assemble

Once the pie has set, add whipped cream and more chopped Andes Mints over the top of the pie. Slice and then serve.
Keep any leftover pie slices in an airtight container in the refrigerator for up to 4 days.

Notes

- Pie Pan: Grease a 9.5-inch pie plate with cooking spray. This will make it a lot easier to remove each pie slice. You could also use a 9-inch pie plate.

- Crust: When making the filling, be sure to freeze the crust. This helps the butter to solidify once again.

- Whipped Cream: Gently fold the whipped cream into the pie filling using a rubber spatula. If you are too rough, the pie might not set up properly.

- Chill Time: The pie needs to chill in the refrigerator for at least 6 hours before decorating and serving.

- Homemade Whipped Cream: An optional topping for the pie is whipped cream. Simply whisk together 1 cup of heavy whipping cream, 2 tablespoons of sugar, and ¼ teaspoon of vanilla extract using your electric stand (or handheld) mixer on high speed for 2-3 minutes.

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