Andes Mint Chocolate Chip Pie Recipes

ANDES MINT PIE

Steps:

• Add your chocolate chips to a glass bowl and in a small saucepan add 3/4 cup heavy cream and heat over medium heat until just bubbling.
• Immediately pour onto your chocolate chips and cover with a plate for about 5-7 minutes.
• Stir your chocolate and cream together until chips are all melted and let cool to room temperature.
• Once cooled stir in your sugar and peppermint extract.
• In another bowl whip your remaining heavy cream until peaks just start to form.
• Add in half your chocolate mixture and beat until combined then add in remaining mixture and continue to beat.
• Fold in your Andes candy bits and pour into crust.
• Cover and refrigerate about 8 hours or overnight.
• Once chilled add your whipped topping to top and sprinkle with more Andes candy and drizzle syrup over each individual slice.

MINT CHOCOLATE CHIP PIE

Steps:

• Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
• Press crumb mixture into bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
• Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
• To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
• Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.

ANDES MINT CHOCOLATE CHIP PIE RECIPE

Steps:

• Pulse the Oreos in a food processor until completely crumbled
• Add the crumbled Oreos and melted butter to a large bowl. Mix until well combined
• Add the Oreo mixture to a 9-inch pie dish to create the crust. Spread evenly along the bottom and sides, pressing firmly with your fingers or the back of a spoon
• Freeze the crust for about 20-30 minutes
• While crust is in the freezer, start preparing the filling. Add the softened cream cheese and whipped cream to a large bowl. Beat with an electric mixer until blended and smooth
• Add the milk and beat until smooth
• Add the powdered sugar and beat until smooth and thick
• Add the peppermint extract and food coloring. Beat until the whole mixture is an even green color
• Add the chopped Andes mints and mini chocolate chips. Mix with a spoon until evenly distributed
• 10. Pour the filling into the pie crust and spread evenly. Top with more chopped Andes chocolates
• 11. Refrigerate for 2-4 hours (or freeze if you'd like it to harden faster, but note this will make the crust harder to cut through)

ANDES MINT COOKIES

Steps:

• Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
• With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
• Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
• Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
• Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.

NO-BAKE MINT CHOCOLATE CHIP PIE

Steps:

• Unwrap Andes Creme de Menthe thins (reserving 4 to garnish the pie, if desired) and place in a small saucepan over medium-low heat. Heat, stirring constantly, until melted and smooth. Remove from heat and cool for two minutes.
• Fold melted creme de menthe candies into the Cool Whip until well combined. Stir in the 1/2 cup mini chocolate chips.
• Spoon into crust.
• Sprinkle with the 2 tablespoons mini chocolate chips. Break the reserved Andes Creme de Menthe thins in half and stick the halves into the pie along the outer edge to garnish, if desired.
• Cover and refrigerate over night, or until set.

ANDES MINT PIE

Steps:

• In microwave, for about 15 seconds, melt mints.
• Put egg yolks in top of double boiler and whisk until pale yellow and frothy.
• Add melted mints and mix until combined.
• The mix will get stiff.
• In a seperate bowl using a mixer, beat egg whites until stiff.
• Fold the egg whites into the mint and egg yolk mixture a little at a time.
• Whip up the heavy cream with a mixer until thick.
• Fold this into the mint mixture a little at a time.
• Prepare brownies according to package directions.
• Pour batter into lightly greased springform pan.
• Bake according to package directions.
• To assemble pie: Top cooled brownie with mint mousse and refrigerate.
• Heat the milk in a pan on the stove.
• Add the chocolate chips and melt, constantly stirring over low heat until it makes a chocolate sauce.
• Top the cooled pie with the chocolate sauce.
• Decorate with Andes Mints.

ANDES CANDIES CHOCOLATE MINT CHEESECAKE

Steps:

• For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
• Add butter, mixing well.
• Press on bottom of 9-inch springform pan.
• BAKE at 325* (F) for 10 minutes.
• For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
• Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
• Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
• BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
• Run a knife between pan and cheesecake.
• Set cake on cooling rack till room temperature.
• Remove sides of pan.
• For TOPPING:.
• Set aside 10 or 12 Andes candies for decorating cake top.
• In a microwavable bowl, mix remaining candies with cream (or milk).
• On high, microwave 45 seconds.
• Stir till candies melt and mixture is smooth.
• Spread over cheesecake and let drizzle down sides.
• Decorate with reserved Andes Candies.
• REFRIGERATE, at least, 3 hours or until serving time.
• Refrigerate any leftovers.