Andes Brownie-Mint Pie
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 Pie
- Serves:
- 10
ingredients
- 1 box brownie mix (OR homemade brownies, use a springform pan with removeable sides)
- 1 cup chopped Andes mints candies or 1 cup after dinner mints
- 6 eggs, separated
- 3⁄4 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1⁄4 cup half-and-half
- 1 package Andes mints candies or 1 package after dinner mints
- 1 cup chopped Andes mints candies or 1 cup After Eight after dinner mints
- 1 cup semi-sweet chocolate chips
directions
- 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.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois