MINT BROWNIE PIE
I first served this treat to my family on St. Patrick's Day, and it was an instant success. Now I serve it year-round; in the winter, I leave out the green food coloring to make a cool white mint pie. -Karen Hayes,Conneaut Lake, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended. , Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack. , Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour. , Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.
Nutrition Facts : Calories 543 calories, Fat 30g fat (20g saturated fat), Cholesterol 98mg cholesterol, Sodium 178mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 5g protein.
CREAMY MINT BROWNIE PIE
Treat your family on the occasion of Halloween with this pie made using Betty Crocker® brownie mix - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h10m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix brownie mix, water, oil and eggs until blended. Spread in pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack. Crumble brownies; press in bottom and up sides of 10-inch glass deep-dish pie plate.
- In large bowl, beat cream cheese and 1/4 cup of the milk with electric mixer on medium speed until creamy and smooth. Add remaining 1/4 cup milk and the pudding mix; beat on low speed until smooth. Stir in 1 1/2 cups of the whipped topping, 1 cup of the chopped candies and the food color. Spread over brownie layer. Refrigerate 8 hours or until firm.
- Serve pie with a dollop of whipped topping. Sprinkle with remaining chopped candies.
Nutrition Facts : Calories 603, Carbohydrate 70 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 369 mg
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
BROWNIE ICE CREAM PIE
"Family members know they're in for a treat when they see me gathering the ingredients for this recipe," writes Mrs. Travis Baker of Litchfield, Illinois. You can fill the brownie crust with store-bought ice cream or use one of the ice cream recipes here.-Mrs. Travis Baker, Litchfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour and salt; add melted chocolate and vanilla. Stir in nuts. Spoon into a greased 10-in. springform pan; place pan on a baking sheet. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Fill with scoops of ice cream. Cover and freeze for at least 4 hours or overnight. Remove sides of pan. Let stand for 10 minutes before serving. Top with chocolate sauce if desired.
Nutrition Facts :
MINTED BROWNIE PIE
My grandmother gave me this recipe. She usually makes it around the time of year when the Girl Scouts come by with their Thin Mint cookies! The pie has the texture of a brownie, with a very mild, refreshing flavor of mint. If you'd like a stronger mint flavor, I would replace the vanilla extract with peppermint extract. The inside stays very moist and gooey! I usually use walnuts, but any nuts you are partial to in brownies would work just fine. Please note that the pie should be refrigerated for 3-4 hours before serving, and this is not included in the cooking/preparation time.
Provided by Starrynews
Categories Pie
Time 55m
Yield 1 9, 8 serving(s)
Number Of Ingredients 8
Steps:
- Chill cookies in refrigerator for a few minutes.
- Meanwhile, beat egg whites and salt until soft peaks form.
- Crush cookies into crumbs and fold into the egg mixture.
- Add nuts, sugar, and vanilla extract, and mix well.
- Spread mixture into a lightly buttered 9" pie plate.
- Bake at 325 degrees for 35 minutes.
- Cool thoroughly, and refrigerate for 3-4 hours.
- Optionally, serve garnished with dollops of whipped cream and curls of shaved, unsweetened chocolate.
Nutrition Facts : Calories 131.4, Fat 4.4, SaturatedFat 0.6, Sodium 97.2, Carbohydrate 21.1, Fiber 0.8, Sugar 19.3, Protein 2.8
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- In a medium bowl, whisk together the melted butter and cocoa. Add the eggs and mix until just combined. Add the flour, sugar, baking powder, salt and vanilla and mix well. (You can use a hand mixer for this or mix it by hand). Pour into the prepared pan and sprinkle with chopped Andes Mints.
- Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
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- Melt butter and unsweetened chocolate in medium saucepan, stirring often. Once melted, add granulated sugar, and stir to fully blend ingredients. Remove pan from heat. Whisk eggs and vanilla extract in small bowl; add to chocolate mixture. Stir well, to combine. Stir in flour, a little at a time. Stir after each addition until all flour has been blended into chocolate.
- Pour batter into greased (bottom and sides) 9" springform pan. Place pan on middle rack in preheated oven. Bake at 350° F. for 18-20 minutes OR until a toothpick inserted in middle of brownie layer comes out clean. Remove from the oven and let cool (still in pan) on a wire rack. Do not remove brownie base from pan.
- Make mint cream cheese topping while brownie layer cools. Using an electric mixer, beat softened cream cheese and sugar until it becomes smooth. Add green food coloring (if using) and peppermint extract to cream cheese; mix well until combined and all color is blended in. Use a few drops or as much as you wish to achieve a mint green color. Once filling is tinted and blended, gently fold in whipped topping. When brownie layer is completely cooled, add cream cheese filling on top. Spread filling to cover top surface. Cover pan; refrigerate for one hour (at least).
- Remove chilled dessert from refrigerator. Release dessert from springform pan and decorate for serving. Melt chocolate chips; drizzle chocolate decoratively over surface of pie, any way you wish. Slice into wedges and serve. NOTE: I also decorate top with piped on stabilized whipped cream (which holds its shape for days) and sprinkle with finely grated chocolate. Those are optional, but really make the dessert look great. If using aerosol whipped cream, spray onto individual pieces just before serving, as it will not hold it's shape for any length of time. Store leftovers, covered, in refrigerator.
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