Chocolate Mint Cream
Pie with Brownie Crust
Creamy, minty, chocolaty filling over a chewy brownie pie crust.

Serves: 8
Prep. Time: 1:00

1 cup chopped Andes® mints - softened in the microwave
6 eggs - separated
1 1/2 cups real whipped cream
4-5 drops green food coloring - optional
1/4 cup heavy whipping cream
20 oz. box brownie mix - prepared as directed in a 13" X 9" X 2" pan
1 cup semi-sweet chocolate chips
4.67 oz. pkg. Andes® mints - for garnish

-Whisk egg yolks in the top of a heated double boiler until pale yellow and frothy; stir in chopped mints until melted.
-Whisk egg whites until stiff, then slowly fold into double boiler.
-Slowly fold whipped cream and food coloring into double boiler.
-Evenly spread mint mixture over cooled brownie; refrigerate until needed.
-Heat cream in a double boiler; stir in chocolate chips until melted.
-Evenly spread chocolate mixture over mint mixture in the brownie pan.
-Decorate top with additional mints.

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