Skinny Frozen Mint Chocolate Chip Pie

A lightened-up frozen mint chocolate chip pie with a cool minty Oreo crust. 

Skinny Frozen Mint Chocolate Chip Pie. If you like mint chocolate, you'll love this lightened-up frozen dessert!

When I like something, I really like something.

I have 7 pairs of Nike Tempo running shorts in different colors. I own 4 pairs of fuzzy moccasin slippers, I eat peanut butter like it’s going out of style, and I bake cookies ALL the time.

Skinny Frozen Mint Chocolate Chip Pie. If you like mint chocolate, you'll love this lightened-up frozen dessert!

When I like you, I LOVE you. Such is the case with my Skinny Frozen Peanut Butter Pie I made a couple weeks ago. It was Kevin’s “birthday cake” and we adored it.

So when we got an invite for another party this past weekend, that pie is all I could think about. I had to make it again. Only this time, I subbed peanut butter for chocolate’s other lover. Mint!

Skinny Frozen Mint Chocolate Chip Pie. If you like mint chocolate, you'll love this lightened-up frozen dessert!

I need you to know how simple this dessert is to make. It takes 10 minutes to put together. The hardest part is waiting for it to freeze.

But oh my gosh. The wait is well worth it. I loved making frozen pies these past couple of weekends because it has been ungodly hot here in Baltimore. So when it’s too hot to cook, use your freezer instead of your oven! 

Skinny Frozen Mint Chocolate Chip Pie. If you like mint chocolate, you'll love this lightened-up frozen dessert!

For this minty chocolate pie, I creamed together thawed fat free Cool Whip, reduced fat cream cheese, a bit of sugar, and a sprinkle of  unsweetened cocoa powder. I didn’t use too much cocoa powder because I wanted to the mint to really shine through. When I’m eating mint chocolate chip ice cream (one of my favorite flavors!), I like my mint to be front and center. Not too minty, but just enough to taste it through the chocolate.

I didn’t use any mint extract in the pie, so the minty taste comes from a couple little minty extras. First, I made a simple homemade mint Oreo cookie crust. Grind up 24 Cool Mint Crème Oreo Cookies and mix with half a stick of melted butter. Press it all into a pie dish. That’s it! The crust is done.

The second mint goodie are the Andes Mints Creme de Menth Baking Chips. I layered them into the pie filling and sprinkled them on top. I love the textural contrast the Andes Mint pieces give the creamy pie. Often with cream pies, puddings, and even yogurt – I feel there needs to be some texture. I like a lot of business going on in my baked goods. I am a texture freak.

This lightened-up pie and my peanut butter version are perfect for parties or get togethers because they are like little stylish showpieces. You can decorate them however you please, but I loved the look of the chocolate syrup swirled on top.

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Skinny Frozen Mint Chocolate Chip Pie

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours, 30 minutes (or overnight)
  • Yield: serves 8-10
  • Category: Frozen Desserts
  • Method: Baking
  • Cuisine: American

Description

A lightened-up frozen mint chocolate chip pie with a cool minty Oreo crust. No baking!


Ingredients

Oreo Cookie Crust

  • 24 Cool Mint Creme Oreos or regular Oreos
  • 1/4 cup unsalted butter, melted

Filling

  • 8 oz reduced fat cream cheese, softened to room temperature
  • 8 oz fat-free thawed whipped topping (such as Cool Whip Free)*
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1/4 cup chocolate syrup
  • 1 cup Andes Mints Creme de Menth Baking Chips or chopped Andes Mints

Instructions

  1. First, make the Oreo cookie crust: Crush the mint Oreos into a fine crumb using a food processor or blender. Using a rubber spatula or wooden spoon, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together. Place into a 9 or 10 inch pie pan, pressing the crumbs onto the bottom and up the sides as much as it will fit. Try to make the crust 1/8 inch thick all around. It does not have to be perfect. Set in the freezer as you make the filling.
  2. Prepare the pie filling: Mix the softened cream cheese, milk, sugar and cocoa powder together in a large bowl. I used an electric mixer for ease, but a rubber spatula or wooden spoon would do the trick. Mix until the mixture is completely smooth. Gently fold in the whipped topping.
  3. Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust. Sprinkle with 1/2 of the Andes Mint baking chips. Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and remaining Andes Mint baking chips.
  4. Freeze for at least 4 hours or overnight. 20 minutes before serving, remove from the freezer and let sit out to gently thaw. This made the pie much easier to cut. I topped with more chocolate syrup before serving, but that is completely optional.

Notes

  1. Make Ahead Instructions: Pie can be made ahead, covered tightly, and frozen up to 2-3 days.
  2. Whipped Topping: Instead of the whipped topping, you can use 1 cup of fresh whipped cream. Combine 1 cup of heavy cream with 3-4 Tablespoons of sugar and whip on high for 3-4 minutes until you have whipped cream.
  3. Customize this Pie! This recipe is highly adaptable, which is the best part. You could use a graham cracker crust, decorate with sprinkles, chocolate chips, or your favorite candy bar. Use fat free cream cheese, low fat, or full fat. Use skim milk, whole milk, almond milk, or soy milk. There are so many options to make this pie suitable to your liking and/or diet needs.

Keywords: skinny frozen mint chocolate pie, frozen mint chocolate pie

45 Comments

  1. Oh geez. I love chocolate and mint. And your pictures make this look insanely delicious. And I’m sure it is! Excellent drizzling job. 🙂

  2. Yum, this looks divine Sally. I could eat the whole thing. I prefer mint over peanutbutter any day of the week!

  3. I’m going to have to jump on this chocolate + mint bandwagon! I’m adding your andes cookies to my Christmas baking list. LOVE your blog 🙂 Keep it up!

    1. Sabrina – I love it! I can’t wait for Xmas to bake with my Andes Mints! Let me know how you turn out if you make those cookies 🙂

  4. When we meet, I’m going to forewarn you now, I am going to be the worst shopping buddy EVER. Not only do I want and like everything, but I will find reasons to justify purchases for nearly anything. I’m awful! But still a blast to shop with 🙂 and I LOVE that you’re obsessed with cookies and skinny pies because how else would the world know about this version of that creamy, delicious PB pie!? I love the cool mint twist for this… seriously, Andes mints are amazing and I love the mint Oreos alone. I want a slice of this right now!

  5. Oh Sally, you’re amazing. I’m in loooove with this recipe. Makes me Winter and Summer all at once. Weird. 🙂

  6. I live for skinny desserts! Thanks for sharing another one 🙂 I can’t decide if I want to try this one or the peanut butter one first. Decisions, decisions!

  7. Sally it looks awesome – the pics are gorgeous, too. That chocolate drizzle just is glistening and perfect! And I can only imagine how hard it was to get out a perfect piece between the crust breaking and crumbling to the squishy middle to the choc drizzle turning messy…NICE job 🙂

    Choc + mint, cannot go wrong!

    There’s a newer version of the Tempo now which I am in love with and of course, don’t even know the name. Have 3 pairs. It’s slightly less baggy than the tempo. Very similar, just slightly less poufy in the leg which I love!

    1. Thanks Averie! The pie actually sliced perfectly. I let it thaw for like 20 mins in the fridge. I was nervous about cutting it for the photo, but it came out very well. The stars aligned that day. 🙂

  8. Okay, I am in love with this pie. I think I like it even more than the chocolate peanut butter one–and that’s saying alot! 🙂 Chocolate and mint is my fave combo ever! YUM.

  9. holy shit – you own FIVE TB reva flats?! girl, you want to share?? haha i really want a pair but i can’t cough up the $300 for shoes. i’m stingy when it comes to shoes. i loveeee that this pie is skinny and it combines mint and chocolate! one of my most coveted flavor combinations!

  10. This looks SO DELICIOUS… and not even that bad for you…. can’t get any better.
    By the way, your pictures are very nice, I’m jalouse.

    Sam Ana

  11. I had just pinned another recipe for andes mints so I am going to toss 2 bags in my grocery cart now for this….and most likely 2 packages of those mint oreos since 1 I could eat alone. This recipe sounds and looks delicous!

  12. Hi, first of all, this looks completely amazing and I can’t wait to make it, but I have a question. What sort of milk should be used here? Will skim work, or do you have to use something thicker? (And in that case, can the milk be replaced with something else, or would that end badly?) Thanks!

  13. Oh, my gosh. I love mint chocolate chip. And chocolate peanut butter. (Not together, of course!)

    This looks REALLY good. I will be making mine full-fat, though. 😉

  14. I made this today for “Pi Day” — a nerdy holiday to celebrate the number pi (3.14), but really an excuse to make and eat pie 🙂 This was so delicious and easy and I love that it’s also ‘skinny’!! Thanks for all of your recipes Sally, this is by far my favorite baking blog!

    1. Hey Chelsea! That is SO great to hear from you! I’m your *favorite* blog? What a compliment. I love this skinny pie as well. Happy Pi Day!

      1. Oh yes, easily my favorite! I’ve been reading since last summer and have made and shared over a dozen of your creations. Your thick, puffy cookies and skinny recipes are my favorites 🙂

  15. I would like a pure chocolate version of the desert without the mint. Sally if I make the crust with Chocolate Oreo’s do you recommend taking out the middle? Also btw I love your website! I really love baking but I’m a bit hopeless thinking of my own. Since you update your website so frequently it gives me ideas of what to make!

    1. Hi Bryan – you may make the crust with regular Oreos. Do not remove the creme center. You need the entire Oreo to crush up for the crust. So glad you enjoy my website!

  16. Is there something I could use instead of Cool Whip? I used to love that stuff until I found out that it’s 1 molecule away from being plastic.

  17. Would this keep well in the freezer unopened once made for 9 days or just over a week? I’m going on vacay and need a dessert for work the day I get back! Help!

  18. Would you consider this comparable to a grasshopper pie? I’ve been asked to make one but can’t find a recipe on your site. Which by the way, I love this blog!! I try lots of your recipes as part of my own baking addiction (no website– yet).

    1. Hi Katie, I believe a traditional grasshopper pie is more of a marshmallow filling – so it depends on exactly what your requester is looking for!

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