Andes Mint Pie

READY IN: 50mins
Recipe by Kaccy G.

This is a copy cat verison of Olive Garden's Andes Mint Pie. I love those little mints.

Top Review by LAURIE

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

Ingredients Nutrition

  • Mint Mousse

  • 1 cup Andes mints candies, chopped
  • 6 eggs, separated
  • 34 cup heavy cream
  • Pie

  • 1 box brownie mix
  • 1 cup semi-sweet chocolate chips
  • 14 cup milk
  • 1 package Andes mints candies


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

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