No Bake M&M Pie

There is such a variety of m&m’s now! I decided to use mini m&m’s for this pie, with a few peanut m&ms on the top of the whipped cream swirls. But you can use which ever are your favorite!

To make this M&M pie a little more fun I decided to incorporate mini M&Ms into the oreo crust. Totally optional.

I forgot how thick the oreo crust is in this recipe! It’s almost a mile high if you use the whole package of oreos. However, if you want more of an average crust, I would suggest only using half the package of oreos and 1/2 stick of butter.

Ingredients:

• CRUST
• 1 package oreos for crust (a whole package of oreos makes a really thick crust FYI!)
• 1/3 cup M&Ms, chopped
• 1 stick butter
• FILLING
• 2 packages cream cheese, 8 oz each
• 1 cup peanut butter
• 1 container cool whip, 8 oz
• 1/4 cup mini M&Ms
• CHOCOLATE GANACHE
• 1 & 1/2 cups semi-sweet chocolate chips
• 1/2 cup heavy whipping cream
• FOR THE TOPPING
• additional m&ms
• whipped cream swirls (heavy cream + powdered sugar)

Directions:

1. OREO CRUST
2. Process the oreos in a food processor or blender until fine crumbs remain. In a large bowl, combine the crushed oreos with the melted butter and mini m&ms. Press this mixture evenly into a 10 inch pie pan. Place in fridge until ready to use.
3. FILLING
4. In a large mixing bowl, beat the cream cheese and peanut butter with an electric mixer until well blended.
5. Mix in the cool whip and mini M&MS, until combined. Spread this mixture on the crust and place in the freezer for 30 minutes.
6. CHOCOLATE GANACHE
7. Place chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the heavy cream until just before boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the pie.
8. TOPPING
9. Before the chocolate hardens, add mini M&Ms to the top of the pie. I also added dollops of whipped cream.
10. Cover the pie with tinfoil and return to the freezer for 4 hours or overnight. Before serving, remove the pie from the freezer and let it sit for a few minutes to make cutting it easier. Cover and freeze or refrigerate any leftovers.

for complete instructions please clikck : https://thefirstyearblog.com/no-bake-mm-pie/

Share this post