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| Chocolate Mint Candy Pie |
"A minty, chocolaty, and creamy pie. Try it in the summer as cool and refreshing dessert. Garnish as desired with chocolate shavings or more Junior Mints®."
Ingredients :
- Brownie Crust:
- 1 (13 ounce) package brownie mix
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- Filling:
- 1 tablespoon hot water
- 1 tablespoon instant coffee powder
- 1 (8 ounce) package cream cheese, softened
- 1 (7 ounce) jar marshmallow cream
- 6 ounces small soft chocolate covered mints
- 1 cup whipping cream
Instructions :
| Prep : 20M | Cook : 8M | Ready in : P1D |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Prepare brownie mix according to package directions (see Editor's Note) and bake as directed, about 30 minutes. Set aside to cool.
- In a large bowl, dissolve the coffee powder in the water. Add the cream cheese and beat with an electric mixer until smooth. Blend in the marshmallow cream.
- Melt the mints by placing them in a microwave-safe bowl. Heat on High for 1 1/2 to 2 minutes; stir until smooth. (Or place mints in small saucepan and stir over low heat until melted).
- Stir the melted mints into the cream cheese mixture. As the chocolate cools, it will form slivers in the filling mixture. Whip the cream until medium-stiff peaks form.
- Fold the whipped cream into the filling mixture and spread it over the cooled crust. Loosely cover, place into the refrigerator and chill for several hours or overnight.
Notes :
- Follow the package directions, baking time, and amounts of egg, water, and oil for the brownies.
- I use four 1.6-ounce boxes of Junior Mints® in the filling.
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