Ingredients and Weight:
- Oreo cookies, 36 (about 12 ounces)
- Unsalted butter, melted, 1/4 cup
- Cream cheese, softened, 8 ounces
- Sour cream, 1 cup
- Granulated sugar, 1 cup
- Vanilla extract, 1 teaspoon
- Heavy cream, 1 cup
- Chocolate chips, 1/2 cup (optional)
- Green food coloring (optional)
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1/5 (Simple)
Preparation Method Steps:
- Prepare the crust: Crush the Oreos in a food processor or blender until fine crumbs form. Combine the crumbs with the melted butter and press the mixture into the bottom of a 9-inch pie plate. Refrigerate for at least 15 minutes.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the sour cream, sugar, and vanilla extract and beat until well blended.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
- Add green food coloring, if desired, and stir until the filling is the desired color.
- Pour the filling onto the prepared crust and smooth the top.
- Sprinkle with chocolate chips, if desired.
- Refrigerate for at least 4 hours or overnight before serving.
Nutritional Information (per slice):
- Calories: 450
- Fat: 25g (saturated 15g)
- Cholesterol: 75mg
- Sodium: 230mg
- Carbohydrates: 45g (sugar 25g)
- Protein: 5g
Dish Characteristics:
- Creamy, minty, and chocolatey
- No-bake pie perfect for summer or holidays
- Easy to make with readily available ingredients
User Comments:
- "This pie is so delicious and refreshing! The perfect balance of chocolate and mint."
- "I love how easy it is to make. It's a crowd-pleaser every time I bring it to a potluck."
- "The crust is so crumbly and the filling is so smooth and creamy. It's hard to resist going back for seconds."
Special Precautions and Tips:
- Use springform pan for easy release of the pie.
- Refrigerate the pie at least 4 hours or overnight to allow it to set properly.
- Top with whipped cream for an extra creamy touch.
