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Chocolate-mint Cream Cheese Pie



Coat a 9-inch pie plate with nonstick spray.
Crust; Pulse cookies in food processor to make fine crumbs.
Add butter, process to blend.
Press on bottom and sides of pie plate.
Refrigerate to firm.
Heat chips and 1/2 cup heavy cream just to a simmer.
Let stand 1 minute.
Stir until smooth.
Cool to room temperature.
Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy.
Beat remaining cream until soft peaks form.
Fold 1/2 into cream cheese mixture and 1/2 into chocolate.
Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate.
If necessary place pie in freezer 8 to 10 minutes to firm before proceeding.
Spread with rest of cream cheese mixture; swirl on rest of chocolate.
Refrigerate at least 6 hours until firm.