Oy gevald! After almost a year of not adding to this recipe collection, I was hoping to come back strong. However, the scene that just took place in my kitchen was laughable. Everything that could go wrong did. So, welcome back to Latkes and Ladles and I hope you enjoy my laughable dessert.
This recipe is no bake and smells wonderful. It is definitely dairy though (due to the OUD hechsher of the Mint Oreos) so plan your meals accordingly.
I found this recipe on Pinterest here. Please note that I did adapt some of the ingredients or make suggestions about ingredients I used. Also: ALWAYS REMEMBER TO CHECK YOUR INGREDIENTS BEFORE YOU START BAKING OR COOKING. Oops.
Actually, since so many things went wrong for me, I’ll just put the tips up here.
- In case you didn’t see it up there: ALWAYS REMEMBER TO CHECK YOUR INGREDIENTS BEFORE YOU START BAKING OR COOKING.
- Though the recipe calls for 18 Oreos, adding in 1-2 extra wouldn’t be a bad thing.
- I used Earth Balance margarine instead of butter.
- My family never cooks with heavy cream so I used this substitute.
- Apparently we were out of powdered sugar so I used this substitute (which worked out reall well): 1 cup of sugar (or other sweetener) with 1 tablespoon of cornstarch.
- The original recipe calls for 8 drops of green food coloring, I used 4…because I liked the color so I stopped adding.
- I didn’t measure any of the chocolate chips and I regret nothing.
And in case you were interested in knowing what wrong, feel free to use the following list to make you feel better about all your own cooking endeavors:
- 18 mint Oreos…almost enough to cover the bottom of the springform…
- Powdered sugar was nonexistant in my house today. For the first time in probably 2 decades.
- Geez, the heavy cream substitute just looked…awful…I’m not sure if the measurements were off or what happened, but in the end, I used the parts of it that turned out solid and that worked out okay.
- In the process of mixing this pie filling, I may or may not have broken my hand mixer, which belonged to my great-grandmother. So maybe it was time? Eh, maybe it was for the best? We’ll see what mom says when she gets home.
NOTE: a) Mom fixed the hand mixer; b) this recipe was delicious and I would definitely make it again.
Skill Level: Advanced Beginner
For the crust:
- 18 mint Oreos
- 1/4 cup of unsalted, melted butter
For the filling:
- 1 cup of heavy cream
- 8 oz. of cream cheese, softened to room temp.
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 3/4 teaspoon of peppermint extract
- 4 drops of green food coloring
- 1 cup semi-sweet chocolate chips to mix into the filling and
- 1/2 cup semi-sweet chocolate chips with which to top the pie
- Crush the Oreos. Then, in a bowl, mix the mashed cookies with the melted butter. Press into the bottom of an 8″ or 9″ springform or pie pan.
- Use a mixer (either a stand mixer or a hand mixer) to beat the whipping cream until it forms stiff peaks. Place in refridgerator until ready to use.
- Use the mixer now to make a separate mixture: beat the cream cheese until smooth; add the sugar; then add both vanilla and peppermint extracts as well as your desired amount of green food coloring (I think it looks better when the color is lighter). Continue beating until smooth.
- Fold in the mixture you placed in the fridge. Add in the chocolate chips.
- Pour the filling into the crust and top with more chocolate chips.
- Place in the fridge for a minimum of 4.5 hours or until ready to serve.