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1. Spray a 9-inch glass pie plate with non-stick cooking spray.
2. Using a food processor, add the cookies and pulse until fine crumbs.
3. Add the butter to the processor and pulse until blended.
4. Press the cookie mixture into the bottom and up the sides of the pie plate.
5. Refrigerate until firm set.
6. In a medium saucepan, heat 1/2 cup of heavy cream and the chocolate chips until melted and creamy.
7. Let the chocolate stand for 1 minute.
8. Stir until smooth.
9. Cool the chocolate to room temperature.
10. In a small mixing bowl, beat together the cream cheese, sugar and mint extract until light and fluffy.
11. Beat in the remaining cream until soft peaks form.
12. Fold half into the cream cheese mixture and half into the chocolate.
13. Spread half of the cream cheese mixture over the bottom of the refrigerated crust.
14. Top with half of the chocolate mixture.
15. Freeze the pie for 10 minutes to firm before proceeding to the next step.
16. Spread the rest of the cream cheese mixture on top and swirl on the remaining chocolate.
17. Refrigerate for 5 hour or until it has reached the desired firmness.
18. Serve and enjoy.
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