ANDES MINT PIE
Full of creamy chocolate and fresh peppermint flavors this Andes Mint Pie is a fun flavorful and EASY dessert that you must make!
Provided by Allison Miller
Categories Dessert
Time 8h23m
Number Of Ingredients 8
Steps:
- Add your chocolate chips to a glass bowl and in a small saucepan add 3/4 cup heavy cream and heat over medium heat until just bubbling.
- Immediately pour onto your chocolate chips and cover with a plate for about 5-7 minutes.
- Stir your chocolate and cream together until chips are all melted and let cool to room temperature.
- Once cooled stir in your sugar and peppermint extract.
- In another bowl whip your remaining heavy cream until peaks just start to form.
- Add in half your chocolate mixture and beat until combined then add in remaining mixture and continue to beat.
- Fold in your Andes candy bits and pour into crust.
- Cover and refrigerate about 8 hours or overnight.
- Once chilled add your whipped topping to top and sprinkle with more Andes candy and drizzle syrup over each individual slice.
MINT CHOCOLATE CHIP PIE
Looking for an easy mint chocolate chip dessert idea? This Mint Chocolate Chip Pie Recipe from Delish.com is the best.
Categories mint chocolate chip mint chocolate chip dessert mint chocolate dessert mint chocolate chip recipe mint chocolate recipe chocolate mint pie
Time 6h25m
Yield 8
Number Of Ingredients 13
Steps:
- Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
- Press crumb mixture into bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
- Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
- To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
- Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.
ANDES MINT CHOCOLATE CHIP PIE RECIPE
This pie is full of Andes chocolate mints mixed with a sweet, creamy filling. From top to bottom, this pie is filled with chocolatey, minty, decadent flavor!
Provided by Renee
Categories Dessert
Time 2h20m
Number Of Ingredients 10
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)
Nutrition Facts : Calories 634 cal
MINT CHOCOLATE PIE
"Your guests will be requesting the recipe after one bite of this fluffy and refreshing pie," promises Laurie Bourgeois of New Bedford, Massachusetts. "It doesn't take much time to prepare, yet it tastes as though you spent hours in the kitchen."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream and sugar until soft peaks form. In a large bowl, combine the milk, extract and food coloring if desired. Add pudding mixes beat for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. , Pour into pastry shell. Refrigerate for 3 hours or until set.
Nutrition Facts : Calories 523 calories, Fat 38g fat (22g saturated fat), Cholesterol 95mg cholesterol, Sodium 325mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
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