Andes Layered Frozen Mousse Pie

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READY IN: 4hrs 20mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 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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