Best 2 Andes Brownie Mint Pie Recipes

Indulge your taste buds in the delightful combination of Andes Chocolate Mints and rich, fudgy chocolate brownie in a creamy mint pie filling. This irresistible dessert features layers of chocolate cookie crust, a velvety cheesecake-like filling infused with Andes Mints and topped with a layer of luscious chocolate ganache and Andes Mint pieces. Experience the perfect balance of minty freshness and decadent chocolate in every bite as you savor this exceptional Andes Brownie Mint Pie.

Here are our top 2 tried and tested recipes!

ANDES BROWNIE-MINT PIE

Andes Brownie-Mint Pie image

Wow is all I can say. This is one outstanding dessert and well worth the effort. Keep fingers out of reach of snapping teeth! Chill times not reflected in prep or cook times.

Provided by Diana Adcock

Categories Pie

Time 1h

Yield 1 Pie, 10 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 539.2, Fat 29.4, SaturatedFat 13, Cholesterol 153.6, Sodium 239.8, Carbohydrate 68.9, Fiber 2, Sugar 18.6, Protein 8.2

ANDES MINT PIE

Andes Mint Pie image

Make and share this Andes Mint Pie recipe from Food.com.

Provided by Kaccy G.

Categories Pie

Time 50m

Yield 1 Pie

Number Of Ingredients 7

Ingredients

1 cup Andes mints candies, chopped
6 eggs, separated
3/4 cup heavy cream
1 box brownie mix
1 cup semi-sweet chocolate chips
1/4 cup milk
1 package Andes mints candies

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.

Nutrition Facts : Calories 4548, Fat 239.4, SaturatedFat 97, Cholesterol 1522.1, Sodium 2384.5, Carbohydrate 583.4, Fiber 9.9, Sugar 94.1, Protein 74.9

Tips:

To ensure a perfectly flaky crust, use high-quality butter and make sure it is very cold before you start working with it. Grate the butter into the flour mixture instead of cutting it in with a pastry blender or your fingers. This will help to create more even layers of butter in the dough, which will lead to a flakier crust.
Do not overmix the dough. Overmixing will develop the gluten in the flour, which will make the crust tough. Mix the dough just until it comes together.
Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
When rolling out the dough, use a light touch. Do not press down too hard on the dough, or you will make it tough.
Bake the crust at a high temperature for a short period of time. This will help to create a golden brown, flaky crust.
Let the crust cool completely before filling it. This will help to prevent the crust from becoming soggy.

Conclusion:

With its creamy minty filling, rich chocolate ganache topping, and flaky homemade crust, this Andes Brownie Mint Pie is a delicious and refreshing dessert you can enjoy all year long. The combination of creamy mint mousse and chocolate ganache makes it a perfect treat for any chocolate lover. The flaky crust adds a nice contrast to the creamy filling. This pie is sure to be a hit at any gathering and is the perfect way to celebrate St. Patrick's Day or any occasion.