Mint Chip Ice Cream Pie

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• 6 tablespoons unsalted butter (melted)
  Ingredient note

  Source: 6 tablespoons unsalted butter (melted)
• 28 each Oreo cookies
  Ingredient note

  Source: 28 Oreo cookies
• 2 cups + 1 cup heavy whipping cream
  Ingredient note

  Source: 2 cups heavy whipping cream; Source: 1 cup heavy whipping cream
• 14 ounce can sweetened condensed milk
  Ingredient note

  Source: 14 ounce can sweetened condensed milk
• 1 teaspoon mint extract
  Ingredient note

  Source: 1 teaspoon mint extract
• 6 each drops green food coloring
  Ingredient note

  Source: 6 drops green food coloring
• 1 cup chopped Andes mint chocolate
  Ingredient note

  Source: 1 cup chopped Andes mint chocolate
• 2 tablespoons powdered sugar
  Ingredient note

  Source: 2 tablespoons powdered sugar

1. In a food processor, pulse 28 Oreo cookies until fine. Reserve 2 teaspoons of crumbs for garnish later, if desired.
2. In a mixing bowl combine the remaining cookie crumbs and melted butter until crumbs hold together.
3. Press the crust mixture on the bottom and up the sides of a 9-inch deep dish pie pan. Place the crust in the freezer while preparing the filing.
4. In a mixing bowl, add 2 cups of heavy whipping cream.
5. Beat until stiff peaks form. This is easiest using a handheld electric mixer or a stand mixer with a whisk attachment.
6. Then add the sweetened condensed milk, food coloring and mint extract. Mix on low speed until combined.
7. Finally, fold in Andes mint chocolate pieces.
8. Spread filling into prepared, chilled crust.
9. Freeze pie for about 4 hours or until firm.
10. If desired, just before serving, beat 1/2 cup heavy whipping cream and 1 tablespoon of powdered sugar until stiff peaks form.
11. Pipe the sweetened whipped cream around the edge of the pie. Then sprinkle with reserved 2 teaspoons of Oreo cookie crumbs and additional Andes mint chocolate pieces.