If you know one thing about me it should be that I love ice cream more than I love anything or anyone else. Sorry, mom but it’s true…
And if you want to know 2 things about me… Well, then you need to buy me a double shot of vodka and I’ll spill secrets faster than a TMZ reporter.
Word of advice: Don’t buy me more than 4 shots unless you’re willing to bail me out of a Mexican prison. Long story. Don’t judge.
Anyway, back to the desserts…
Today is PI Day, but I wasn’t very excited about it because I don’t like pie. Sad, right?
Yep, I’m a cake girl all the way.
I don’t like pie because 9 times outta 10 they are fruity. No thanks. My dessert has to have chocolate or it’s just a snack.
So in honor of International Pi Day I created this super easy Mint N’ Chip Pie recipe to satisfy all my chocolate and ice cream lovin’ needs.
Easy Mint N’ Chip Pie Recipe
Voskos Greek Yogurt actually contacted me to make a recipe with their yogurt a while back, so I’ve been cooking up this gem in my brain for weeks. I love incorporating Greek yogurt into dessert recipes because the added protein helps give it some staying power and keep ya full! Double duty dessert
2.25 cups Greek Yogurt
1 package sf Cheesecake or Vanilla Pudding Mix
1/2 tsp Peppermint extract
Green Food Coloring
Mini Chocolate Chips
Pie crust (preferably the chocolate one)
Spread in pie crust. Top with container of Cool Whip.
Sprinkle with chocolate chips on top and place in freezer for at least 1 hour to set. Take out of freezer about 20-30 minutes before serving to let soften. (Not too long or it gets runny.)
Listen, you didn’t get to vote for the pope, but you do get to vote for this –
POLL: Cake OR Pie?
Disclaimer: This post was sponsored by Voskos and Monica’s love for Mint n’ Chip ice cream. All opinions are my own, but if you don’t love mint n’ chip too you’re doing it wrong.
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