Frozen Mint Chocolate Chip Pie

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

slice of frozen mint chocolate chip pie on a cream plate

skinny frozen mint chocolate chip pie topped with chocolate syrup in a glass pie dish

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skinny frozen mint chocolate chip pie topped with chocolate syrup in a glass pie dish

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

6 Comments

  1. 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!

  2. 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!

  3. 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!

  4. My son made this with the Andes mints. It was very good and I especially liked the crust!

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