|Ryan enjoying a bite|
1 package (8 oz) softened cream cheese
1 can (14 oz) sweetened condensed milk
1/8 teaspoon mint extract
1 container (8 oz) nondairy whipped topping
1 bag of chocolate chips
1 package ready to use 8 inch pie crust
1. Beat the cream cheese in a mixing bowl until fluffy, usually a couple minutes. Gradually add sweetened condensed milk. Continue to beat in mint extract. Be careful to use a small of amount of mint extract as the mint extract can be strong. Add more to preferred taste.
2. Fold in whipped topping with rubber spatula. Fold in chocolate chips. Keep a few chips out if embellishment the top is desired. Carefully spoon in pie crust. Put in freezer until hardened, at least 8 hours. Overnight is better.
3. Remove from freezer about 5 minutes before serving. Garnish with chocolate chips and mint leaves.
That's it. Very simple. No baking required. I can decorate the pie to fit any occasion. I sometimes use colored sprinkles, ie green for St. Patrick's Day or red for Valentines Day. My only caution is that the pie can melt quickly depending on the weather. Serve quickly after the initial few minutes out of the freezer. Any remaining pie can save in the freezer until the next time. I have also put in the pie mix into individual cups, as seen in Ryan's picture. The cups freeze, and my boys have a gluten free dessert! My sons have been making this pie for years. They still fight over the beaters and mixing bowl. Good to the last drop!
To make 2 pies, I get a 16 oz container of whipped topping and 2 pie crusts. Make as instructed, but substitute the 16 oz whipped topping for the 8 oz whipped topping. Divide the mixture into the 2 pie crusts. I do NOT double the entire recipe. The mix is rich enough that the added whipped topping is fine.
I can substitute mint candies for the mint extract. Simply put candies in a sealed plastic sandwich bag and crush. (Parents might need to supervise youngsters.) I use about 3-4 candies.
Any flavored crust can be used. Chocolate pie crusts add an extra dose of chocolate.
To make the caramel chocolate chip pie, substitute the caramel flavored sweetened condensed milk for the regular sweetened condensed milk. Omit the mint extract.
Gluten free pie crust option:
2 cups gluten free cereal
3 tablespoons melted butter
2 tablespoons sugar
Crush cereal in a plastic bag. Add butter and sugar. Shake. Pat the mixture into a 8 or 9 inch pie pan. Bake at 400 degrees F for about 6 minutes. Let cool. Then add pie mixture.