Best Mint Brownie Pie Recipes

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.

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.

CREAMY MINT BROWNIE PIE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix brownie mix, water, oil and eggs until blended. Spread in pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack. Crumble brownies; press in bottom and up sides of 10-inch glass deep-dish pie plate.
• In large bowl, beat cream cheese and 1/4 cup of the milk with electric mixer on medium speed until creamy and smooth. Add remaining 1/4 cup milk and the pudding mix; beat on low speed until smooth. Stir in 1 1/2 cups of the whipped topping, 1 cup of the chopped candies and the food color. Spread over brownie layer. Refrigerate 8 hours or until firm.
• Serve pie with a dollop of whipped topping. Sprinkle with remaining chopped candies.