Best Andes Brownie Mint Pie Recipes

ANDES MINT CHOCOLATE CHIP PIE RECIPE

Steps:

• Pulse the Oreos in a food processor until completely crumbled
• Add the crumbled Oreos and melted butter to a large bowl. Mix until well combined
• Add the Oreo mixture to a 9-inch pie dish to create the crust. Spread evenly along the bottom and sides, pressing firmly with your fingers or the back of a spoon
• Freeze the crust for about 20-30 minutes
• While crust is in the freezer, start preparing the filling. Add the softened cream cheese and whipped cream to a large bowl. Beat with an electric mixer until blended and smooth
• Add the milk and beat until smooth
• Add the powdered sugar and beat until smooth and thick
• Add the peppermint extract and food coloring. Beat until the whole mixture is an even green color
• Add the chopped Andes mints and mini chocolate chips. Mix with a spoon until evenly distributed
• 10. Pour the filling into the pie crust and spread evenly. Top with more chopped Andes chocolates
• 11. Refrigerate for 2-4 hours (or freeze if you'd like it to harden faster, but note this will make the crust harder to cut through)

ANDES BROWNIE-MINT PIE

Steps:

• 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.

ANDES MINT PIE

Steps:

• 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.

MINT BROWNIE PIE

Steps:

• Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended. , Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack. , Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour. , Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.