Mint Chocolate Pie (Print Version)

# Ingredients:

→ Oreo Base

01 - Melted butter, 6 tablespoons (unsalted)
02 - 20 crushed Oreo cookies

→ Minty Chocolate Center

03 - 5 Hershey’s milk chocolate bars (1.55 oz each)
04 - 1 container of whipped topping (8 oz, softened a bit)
05 - A tiny splash of mint extract (¼ teaspoon)
06 - A few drops of green food color (3-4 drops)

→ For Toppings

07 - Heavy cream, 1 cup
08 - Sugar made for baking (confectioner’s sugar, 3 tablespoons)
09 - 3 crushed candy canes
10 - 3 crushed Oreo cookies

# Instructions:

01 - Use a food processor to crush Oreos into crumbs. Combine with melted butter and firmly press it into a 9-inch pie dish, covering the base and sides.
02 - Melt the chocolate bars in either a double boiler or the microwave. Take the whipped topping and split it into two bowls. Gently fold the melted chocolate into one of the bowls until everything’s mixed together.
03 - Grab the second bowl of whipped topping. Mix in the green color drops and mint extract. Stir it until the color and flavor are evenly spread.
04 - Start by spreading the chocolate layer over the crust, then carefully smooth the mint mix on top. Let it chill in the freezer for 2 hours or leave it in the fridge for at least 3 hours.
05 - Beat heavy cream with confectioner’s sugar until it’s fluffy enough to hold stiff peaks. Decorate the pie's edges with this cream using a piping bag and sprinkle crushed candy canes and Oreos over the top. Serve it up!

# Notes:

01 - It keeps well for up to 2 days if prepared ahead.
02 - Make sure to store it in the fridge with a cover.