Andes Layered Frozen Mousse Pie

"I found this on a bag of Andes mint baking chips - so good!! Prep time is the freezing time."
 
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Ready In:
4hrs 20mins
Ingredients:
5
Yields:
1 pie
Serves:
6
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ingredients

  • 2 cups vanilla ice cream, softened
  • 2 cups Andes mint baking chips, divided
  • 1 (9 inch) chocolate graham wafer pie crust
  • 1 12 cups whipping cream, divided
  • 2 egg yolks
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directions

  • Stir 1/2 cup of andes mint baking chips into the softened ice cream.
  • Spread the ice cream mixture onto the bottom of the pie crust and put in the freezer.
  • Melt the remaining andes mint baking chips with 1/2 cup of the whipping cream in a saucepan over low heat, stirring constantly.
  • When fully melted, remove mixture from the heat and stir in the egg yolks.
  • Put the mixture back on the stove and continue heating it over medium-low heat for 3-5 minutes or until the mixture begins to thicken, stirring constantly. Do not allow it to boil.
  • Cool the mixture to room temperature.
  • Whip the remaining 1 cup of whipping cream until stiff peaks form and fold it into the cooked mixture.
  • Spread the mixture over the ice cream in the pie crust.
  • Freeze the pie for a minimum of 4 hours, preferably overnight.
  • Allow the pie to stand at room temperature for 10-15 minutes before cutting.

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