No Bake Chocolate Mint Pie
This refreshing no bake chocolate mint pie is made with gluten free and vegan ingredients and wrapped in a gluten free Oreo cookie pie crust.
Servings: 8
Calories: 356 kcal
Ingredients
For the crust
- 21 Gluten Free Oreo Cookies
- 3 Tablespoons Vegan Butter melted
For the pie filling
- 4 ounces Vegan Cream Cheese I used Miyokos Brand
- ¼ Cup Coconut Cream full fat coconut milk in a cak
- ½ Cup Powdered Sugar sifted
- ¾ teaspoon Peppermint Extract
- ½ teaspoon Vanilla
- 3 drops Green Gel Food Coloring
- 9 ounces Vegan Whipped Cream
Instructions
For the crust
- Add Oreo cookies to a food processor and pulse until they are fine crumbs. Add the melted butter and pulse a few more times.21 Gluten Free Oreo Cookies, 3 Tablespoons Vegan Butter
- Transfer the crust mixture to a 9-inch pie plate and use a flat bottomed cup to press it into an even layer. Place the pie crust in the refrigerator while you prepare the filling.
For the filling
- Add the vegan cream cheese and coconut cream to the bowl of an electric mixer. Beat on medium speed 2-3 minutes until smooth.4 ounces Vegan Cream Cheese, ¼ Cup Coconut Cream
- Add the powdered sugar, mint & vanilla extract and green food coloring to the cream cheese. Beat on low speed until the dry ingredients are incorporated, then turn the mixer to high speed and beat for 5 minutes. Scrape down the bowl.½ Cup Powdered Sugar, ¾ teaspoon Peppermint Extract, ½ teaspoon Vanilla, 3 drops Green Gel Food Coloring
- Remove the bowl from your mixer and add the whipped cream. Gently fold it in with a spatula until the color is even.9 ounces Vegan Whipped Cream
- Pour the pie filling into your prepared pie crust, cover with plastic wrap and refrigerate overnight.
- Once you're ready to serve, top with additional whipped cream, chocolate curls, or crushed Oreo cookies.
Notes
NOT DAIRY FREE / VEGAN: Use unsalted dairy butter, regular block style cream cheese, heavy whipping cream (in place of coconut cream), and Cool Whip in place of the vegan substitutes. The measurements are the same.
NOT GLUTEN FREE: Replace GF Oreos with regular Oreos.
ADD ALCOHOL: omit the coconut cream and mint extract from the filling. Replace the coconut cream with ¼ cup of Creme de Menthe liquer.
STORAGE: Store chocolate mint pie in the refrigerator for up to 4 days.
FREEZING: To make the pie more ice cream like, you can freeze instead of refrigerate. Allow the pie to sit out at room temperature for 15 minutes before serving.