ANDES MINT PIE
Full of creamy chocolate and fresh peppermint flavors this Andes Mint Pie is a fun flavorful and EASY dessert that you must make!
Provided by Allison Miller
Categories Dessert
Time 8h23m
Number Of Ingredients 8
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.
ANDES MINT CHOCOLATE CHIP PIE RECIPE
This pie is full of Andes chocolate mints mixed with a sweet, creamy filling. From top to bottom, this pie is filled with chocolatey, minty, decadent flavor!
Provided by Renee
Categories Dessert
Time 2h20m
Number Of Ingredients 10
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)
Nutrition Facts : Calories 634 cal
ANDES MINT PIE
Make and share this Andes Mint Pie recipe from Food.com.
Provided by Kaccy G.
Categories Pie
Time 50m
Yield 1 Pie
Number Of Ingredients 7
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.
Nutrition Facts : Calories 4548, Fat 239.4, SaturatedFat 97, Cholesterol 1522.1, Sodium 2384.5, Carbohydrate 583.4, Fiber 9.9, Sugar 94.1, Protein 74.9
ANDES BROWNIE-MINT PIE
Wow is all I can say. This is one outstanding dessert and well worth the effort. Keep fingers out of reach of snapping teeth! Chill times not reflected in prep or cook times.
Provided by Diana Adcock
Categories Pie
Time 1h
Yield 1 Pie, 10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare brownies, either home made or Boxed.
- Cool on a wire rack.
- Do not remove side yet.
- To prepare mint mousse: In the microwave melt the 1 cup chopped mints.
- In a double broiler over boiling water whisk the yolks until pale and frothy.
- Slowly whisk in the melted mints, scraping the cup with a spoon, not your finger!
- The mix will stiffen.
- Quickly whip the whites to semi-stiff peaks and slowly fold into the mint mixture.
- Quickly whip the heavy cream until thick and slowly fold this into the mint/egg mixture.
- Fold well and set aside 1/4 the mousse.
- Top the cooled brownie with the remaining 3/4 mint mousse and carefully level smooth.
- Chill.
- 1 hour later melt the 1 cup semi-sweet chocolate chips with the 1/4 cup half and half.
- Whisk well until you have a smooth chocolate sauce.
- Carefully top the mint mousse with the melted chocolate sauce.
- Cool.
- Decorate top with unwrapped, whole mints.
- Top with 10 dollops of the remaining mousse.
- Chill Well.
- Melt remaining 1 cup semi sweet chocolate chips.
- Remove side of pan.
- Brush the melted chocolate onto the sides and gently press in 3/4 cup of the chopped Andes or After Eight Mints.
- Sprinkle the remaining chopped mints on top.
- Serve.
Nutrition Facts : Calories 539.2, Fat 29.4, SaturatedFat 13, Cholesterol 153.6, Sodium 239.8, Carbohydrate 68.9, Fiber 2, Sugar 18.6, Protein 8.2
ANDES MINT DIP
Easy dessert dip to serve with graham crackers or similar carb during winter time.
Provided by shouthurray
Categories Cold Cheese Dips
Time 10m
Yield 10
Number Of Ingredients 3
Steps:
- Mix cream cheese and powdered sugar together until combined.
- Remove mints from wrappers and chop into small pieces. Fold into cream cheese mixture to create dip.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 16.9 g, Cholesterol 24.6 mg, Fat 9.9 g, Protein 2 g, SaturatedFat 6.8 g, Sodium 70.8 mg, Sugar 12.3 g
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