Creamy Mint Brownie Pie Food

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CREAMY MINT BROWNIE PIE



Creamy Mint Brownie Pie image

Treat your family on the occasion of Halloween with this pie made using Betty Crocker® brownie mix - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h10m

Yield 10

Number Of Ingredients 10

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
1 package (8 oz) cream cheese, softened
1/2 cup milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed
1 package (6 oz) thin rectangular crème de menthe chocolate candies, unwrapped, chopped
6 drops green food color

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.

Nutrition Facts : Calories 603, Carbohydrate 70 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 369 mg

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

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

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