Andes Layered Frozen Mousse Pie Recipes

ANDES LAYERED FROZEN MOUSSE PIE

Steps:

• 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.

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)

ACES (FROZEN CHOCOLATE MOUSSE PIE)

Steps:

• Crust: Preheat oven to 325. Combine chocolate crumbs and butter. Press into a 9" springform pan. Sprinkle nuts over the crust. Bake for 10 minutes.
• Chocolate Mousse: Melt chocolate chips and set aside to cool. Blend cream cheese, sugar and vanilla. Beat egg yolks, add the to cream cheese and stir well. Mix in cooled chocolate.
• Beat egg whites until soft peaks form. Add sugar slowly and beat until stiff. Fold into chocolate mixture.
• Whip cream and fold into the chocolate mousse.
• Pour into the springform pan. Cover and freeze overnight.
• To Serve: Remove from the freezer and chill for 5 hours before serving.
• Optional Garnishes: chocolate curls/sprinkles. whipping cream, raspberry coulis.

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.