Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 chocolate sandwich cookies (about 300 g), crushed
- 6 tbsp (85 g) unsalted butter, melted
- 1 tbsp (12 g) granulated sugar (optional)
- Pinch of fine salt
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1/8 tsp fine salt
- 1 cup (240 ml) cold heavy whipping cream
- 1/2 cup (120 g) sour cream
- 2–3 drops green gel food coloring (optional)
- 3/4 cup (135 g) mini semi-sweet chocolate chips
- 1 cup (240 ml) cold heavy whipping cream (for topping)
- 2 tbsp (15 g) powdered sugar (for topping)
- 1/2 tsp vanilla extract (for topping)
- 1 oz (28 g) dark chocolate, for shavings
Do This
- 1. Heat oven to 350°F (177°C). Mix cookie crumbs + melted butter (+ sugar + salt), press into a 9-inch pie plate.
- 2. Bake crust 10 minutes; cool completely (30–45 minutes).
- 3. Beat cream cheese + powdered sugar + peppermint + vanilla + salt until smooth; mix in sour cream (and food coloring if using).
- 4. Whip 1 cup cream to stiff peaks; fold into mint mixture. Fold in mini chocolate chips.
- 5. Spoon filling into crust; smooth top. Chill at least 6 hours (or overnight) until firm.
- 6. Whip topping cream + powdered sugar + vanilla to medium-stiff peaks; pipe or spread on pie.
- 7. Finish with dark chocolate shavings (and extra chips if you like). Slice cold and serve.
Why You’ll Love This Recipe
- Cool, creamy mint filling with plenty of chocolate chips in every bite.
- Mostly make-ahead and low-stress (the fridge does the hard work).
- A crisp cookie crust that stays snappy under the fluffy filling.
- Beautiful finishing touches: whipped cream swirls and dark chocolate shavings.
Grocery List
- Produce: Fresh mint (optional, for a garnish)
- Dairy: Cream cheese (8 oz / 225 g), heavy whipping cream (2 cups / 480 ml), sour cream (1/2 cup / 120 g), unsalted butter (6 tbsp / 85 g)
- Pantry: Chocolate sandwich cookies (24), powdered sugar, granulated sugar (optional), peppermint extract, vanilla extract, fine salt, mini semi-sweet chocolate chips, dark chocolate bar (for shavings), green gel food coloring (optional)
Full Ingredients
Cookie Crust
- 24 chocolate sandwich cookies (about 300 g)
- 6 tbsp (85 g) unsalted butter, melted
- 1 tbsp (12 g) granulated sugar (optional, for extra crunch)
- Pinch of fine salt
Mint Chocolate Chip Cream Filling
- 8 oz (225 g) cream cheese, softened to room temperature
- 1/2 cup (60 g) powdered sugar
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1/8 tsp fine salt
- 1/2 cup (120 g) sour cream (full-fat recommended)
- 1 cup (240 ml) heavy whipping cream, very cold
- 2–3 drops green gel food coloring (optional)
- 3/4 cup (135 g) mini semi-sweet chocolate chips
Whipped Cream Topping
- 1 cup (240 ml) heavy whipping cream, very cold
- 2 tbsp (15 g) powdered sugar
- 1/2 tsp vanilla extract
Garnish
- 1 oz (28 g) dark chocolate, shaved (use a vegetable peeler)
- Optional: extra mini chocolate chips, or a few small mint leaves
Step-by-Step Instructions
Step 1: Prep the pan and preheat
Preheat your oven to 350°F (177°C). Set out a standard 9-inch pie plate (glass or ceramic works great). If your kitchen is warm, clear a spot in the refrigerator for chilling the finished pie later.
Step 2: Make the cookie crust
Crush the chocolate sandwich cookies into fine crumbs (a food processor is fastest, or place cookies in a zip-top bag and crush with a rolling pin). You should have about 2 1/2 to 2 3/4 cups of crumbs.
In a bowl, mix cookie crumbs with melted butter, granulated sugar (if using), and a pinch of salt until the mixture looks evenly moistened and packs together when pressed.
Step 3: Bake and cool the crust completely
Press the crumb mixture firmly into the bottom and up the sides of the pie plate. Use the bottom of a measuring cup to compact it tightly (this helps it slice cleanly).
Bake for 10 minutes at 350°F (177°C). Remove from the oven and let the crust cool completely at room temperature, about 30–45 minutes. The crust must be fully cool before you add the filling, or the filling can soften and become greasy.
Step 4: Mix the mint base until perfectly smooth
In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and lump-free, about 1–2 minutes. Scrape down the bowl and beaters.
Add peppermint extract, vanilla extract, and the 1/8 tsp salt. Mix again until fully combined. Add the sour cream and mix just until smooth.
If you want the classic mint chip color, mix in 2–3 drops of green gel food coloring. Start small—you can always add another drop.
Step 5: Whip the cream and fold for a fluffy filling
In a separate bowl, whip 1 cup (240 ml) cold heavy cream to stiff peaks (it should stand up firmly when you lift the whisk). This usually takes 2–4 minutes with a hand mixer, depending on speed.
Fold the whipped cream into the mint cream cheese mixture in two additions, using a spatula. Fold gently to keep the filling airy and mousse-like.
Step 6: Add chocolate chips, fill the crust, and chill until firm
Fold in the mini chocolate chips until evenly distributed. (Mini chips help the pie slice more neatly than full-size chips.)
Spoon the filling into the cooled crust and smooth the top with an offset spatula or the back of a spoon.
Cover the pie (tent with foil or plastic wrap so it doesn’t touch the surface) and refrigerate for at least 6 hours, or ideally overnight, until fully set and sliceable.
Step 7: Top with whipped cream and finish with dark chocolate shavings
Right before serving, whip 1 cup (240 ml) cold heavy cream with powdered sugar and vanilla until medium-stiff peaks (soft enough to swoosh, firm enough to hold shape).
Spread the whipped cream over the chilled pie or pipe it around the edges.
Make dark chocolate shavings by running a vegetable peeler along the edge of a room-temperature dark chocolate bar. Sprinkle shavings over the whipped cream. Slice with a sharp knife (wipe the blade between cuts for clean slices) and serve cold.
Pro Tips
- Use cold cream and a cold bowl: For quicker, sturdier whipped cream, chill your mixing bowl and beaters in the freezer for 10 minutes first.
- Go easy on peppermint: Peppermint extract varies by brand. Start with 1 tsp; for a stronger mint flavor, increase to 1 1/4 tsp next time.
- Mini chips slice better: Mini chocolate chips distribute more evenly and make cleaner slices.
- Chill long enough: The pie needs a full 6 hours to firm up. Overnight is best for the cleanest wedges.
- Clean-cut slices: Dip your knife in hot water, wipe dry, slice; repeat for bakery-style edges.
Variations
- Grasshopper-style: Replace the 1 tsp peppermint extract with 1/2 tsp peppermint extract + 1/2 tsp crème de menthe flavoring (or 1 tbsp crème de menthe liqueur, then chill overnight for best set).
- Extra chocolate: Add 2 tbsp (12 g) unsweetened cocoa powder to the filling along with the powdered sugar for a chocolate-mint base.
- Different crust: Swap the cookie crust for a mint chocolate cookie crust (use mint-flavored sandwich cookies) or a classic graham cracker crust for a lighter chocolate note.
Storage & Make-Ahead
Store the pie covered in the refrigerator for up to 4 days. For the best texture, add the whipped cream topping and chocolate shavings within 8–12 hours of serving (the topping can soften slightly as it sits). You can make the pie (crust + filling) 1 day ahead; keep it tightly covered while chilling. If you want to freeze it, freeze the pie (without the whipped topping) until firm, then wrap tightly and freeze up to 1 month. Thaw overnight in the refrigerator before topping and serving.
Nutrition (per serving)
Approximate (1 of 10 slices): 460 calories, 31 g fat, 43 g carbohydrates, 5 g protein, 31 g sugar, 2 g fiber, 210 mg sodium.
