Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

As with many people, I’m a sucker for the chocolate-mint combination. When I was a child, I was the one who would claim all the Andes mints that came with the check at a restaurant. I don’t even recall asking, ever. I do remember thinking that no one could love chocolate and mint as much as I did. 

Now that I’m older, I know it’s a timeless combination that’s well-loved by more people than just me. Fancy that! And, it turns out that when you get older you notice they make it in more than just “Andes mint” form. Mint chocolate chip ice cream, for example, is to die for… so refreshing on a hot day! 

If I’m speaking your language right now, I invite you to give this deliciously decadent minty-chocolatey summery treat a try! Not exactly health food, but if this pie is wrong, I don’t want to be right. 

INGREDIENTS

For the crust:

• 24 Oreo cookies
• 1/4 c. melted butter

For the filling:

• 1 1/4 c. heavy cream
• 8 oz. cream cheese, softened
• 1 1/4 c. powdered sugar
• green gel food coloring
• 3/4 tsp. pure vanilla extract
• 3/4 tsp. peppermint extract
• 1 c. mini chocolate chips, plus more for garnish
• 1 c. Andes mints, roughly chopped, plus more for garnish
• Melted chocolate, for drizzling

INSTRUCTIONS

1. For the crust: Using a food processor, pulse Oreos until they are the consistency of coarse crumbs. Add the butter and combine well.
2. Into the bottom and sides of a 9” pie dish, press the crumb mixture evenly. (You want it about 1/8″-thick, as evenly as possible all-around.) Refrigerate this for at least 1 hour.
3. For the filling: With a stand mixer and a whisk attachment, beat the heavy cream until it reaches the “stiff peaks” stage. Transfer this to a separate bowl.
4. To the bowl of the stand mixer, you will add the cream cheese and beat for about 2 minutes on medium-high speed. To the cream cheese, add the powdered sugar and food coloring. Mix on low until well combined. Add the peppermint and vanilla extracts and keep mixing until smooth. Using a rubber spatula, fold the whipped cream into the cream cheese mixture. Next, fold in the mini chocolate chips and chopped Andes mints.
5. Pour this fabulous filling into your prepared crust, and smooth out the top. For added fun, sprinkle with more of the chocolate chips and chopped Andes mints. Drizzle with chocolate. Then maybe a little more chocolate.
6. Refrigerate until firm, 5 to 6 hours.