Prep 15 mins
Cook 35 mins
This is a copy cat verison of Olive Garden's Andes Mint Pie. I love those little mints.
- 1 cup Andes mints candies, chopped
- 6 eggs, separated
- 3⁄4 cup heavy cream
- 1 box brownie mix
- 1 cup semi-sweet chocolate chips
- 1⁄4 cup milk
- 1 package Andes mints candies
- 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.
OMG--KC this was to die for! Lucky I had leftover mints from the Easter baskets so I splurged! I loved it and the mousse is even great alone! I am gonna expreiment with this with egg substitute and a lighter cream so make it a little lower in calories but OMG this is a keeper!!! TY
The instructions are incomplete and the order is inefficient. The brownies should be made first so they can cook and cool while you're making the mousse, otherwise you're wasting over an hour on that step (including cooling time) while the mousse is just sitting there deflating. Regarding the mousse, the instructions don't state it but I know you need to whisk the yolks constantly while they're in the double-boiler. What the recipe doesn't state, and I don 't know, is do you keep them on the heat while you're adding the mints in Step 3, or do you take the yolks off the heat? What about while you're beating the eggs and whipping the cream? In fact, doesn't it make more sense to beat the eggs and whip the cream before putting the yolks on at all? My yolks were cooked as well as they could be without becoming breakfast so I took them off the heat, but that made me worry about eating raw whites. My next question is what size double-boiler do you need in order to be able to fold in 6 egg whites beaten stiff and the whipped cream? Because mine was no where near big enough. I had to switch to a big mixing bowl. It ended up tasting ok. If I try it again, I'll double the melted mints in the mousse to get more flavor, and make sure the egg whites and whipped cream are both ready before I start heating the yolks.