So, I may have barrowed from several different recipes to come up with this particular confection. I will just list the steps I used to create my particular version.
Warning to the wise: this pie is super rich so divide into 12 small pieces, eat slowly and keep a tall glass of milk nearby. Also, read all steps before starting, since the first time I attempted this I may have put the butter step out of order. It still turned out fine, but turned out better the second time, when I put it in the right order.
Ingredient list:
Premade Oreo crust (tho, if you know how to make your own, you are welcome to.)
4 oz. cream cheese, softened
1/2 cup powdered sugar
4 oz. cream cheese, softened
1/2 cup powdered sugar
1/4 tsp peppermint extract (I also have used mint extract as well, they both taste great)
3-5 drops green food coloring (optional)
1 cup frozen whipped topping thawed to room temp. (or I suppose you could substitute real whipped cream if you had it)
1/4 cup cocoa powder
1/2 cup + 1 Tablespoon of Sugar
2 2/3 Tablespoons of corn starch
1/2 tsp salt
3/4 tsp good vanilla extract
1 1/2 cups Milk
1 1/2 Tablespoon butter
7-8 Thin-Mint-Girl-Scout cookies(optional) may also substitute mint grasshopper cookies.
Andes Mint cooking bits. (Found in the baking aisle next to chocolate chips.)
- Step 1: Starting Mint Cream layer
In a mixing bowl, whip together Softened cream cheese and powdered sugar until smooth. - Step 2:
Add Food coloring(optional) and the peppermint extract. Blend. - Step 3:
Fold in the 1 cup whipped topping into the mint cream cheese mixture, until completely blended. - Step 4:
Spread evenly in premade Oreo pie crust (should fill half way) place in refrigerator. - Step 5: (Optional)
Crush Thin Mint cookies in a bag with a rolling pin.(at least that's how I did mine) then sprinkle the powdered results evenly onto the mint cream half. (the outer chocolate doesn't matter and will probably stick to the bag, it's the powdered inside that you want) - Step 6: Making the Chocolate pudding part.
Combine cocoa powder, sugar, corn starch, and salt in a medium sauce pan. Whisk well. - Step 7:
Gradually add milk and vanilla to dry ingredients til well blended. - Step 8: Cook over medium high heat . Stir constantly. Once Mixture has come to a soft boil, boil for 1 minute or until thick. Will not thicken when it cools, so make sure it is thick before removing it from heat.
- Step 8:
Remove from heat and add butter. Continue whisking it til the butter is all the way blended in. - Step 9:
Pour over Cookie and Cream Portion of Pie. Add Andes mint pieces on top in even layer.
Refrigerate for 4-6 hours. - Step 10:
Enjoy with a tall glass of milk! If you are lactose intolerant, this recipe is not for you. Eat slowly, because a little goes a long way. I like to add a little Dollup of whip cream on the top for cuteness. (see picture above)
