Skinny Frozen Mint Chocolate Chip Pie

Skinny Frozen Mint Chocolate Chip Pie takes approximately 45 minutes from beginning to end. For $1.29 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 525 calories, 7g of protein, and 28g of fat. This recipe serves 10. This recipe from Sallys Baking Addiction requires sugar, chocolate syrup, reduced fat cream cheese, and oreo cookie. 5518 people have tried and liked this recipe. Overall, this recipe earns a not so great spoonacular score of 33%. Similar recipes include Frozen Mint Chocolate Chip Pie, Frozen Mint Chocolate Chip Pie – only 3 ingredients, and Skinny Mint Chocolate Chip Frappuccino.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

First, make the oreo cookie crust by crushing the mint Oreos into a fine crumb using a food processor or blender. Using your hands, 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.Prepare the pie filling in a large bowl by mixing the softened cream cheese, milk, sugar and cocoa powder. I used an electric mixer for ease, but a wooden spoon would do the trick. Mix until the mixture is completely smooth. Gently fold in the whipped topping.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.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.

 

Step by step:

1. First, make the oreo cookie crust by crushing the mint Oreos into a fine crumb using a food processor or blender. Using your hands, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together.

2. 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.Prepare the pie filling in a large bowl by mixing the softened cream cheese, milk, sugar and cocoa powder. I used an electric mixer for ease, but a wooden spoon would do the trick.

3. Mix until the mixture is completely smooth. Gently fold in the whipped topping.

4. 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.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.

Nutrition Information:

covered percent of daily need