1 Chocolate Pie Crust (store
bought or homemade)
• 1 ½ cups Andes Crème de
Menthe Baking Chips
• 2 cup Heavy Whipping Cream
• 2 large Egg Yolks
If making your own chocolate pie
crust, you’ll need;
• 7-9 oz Chocolate Cookies,
crushed to fine crumbs
• 5-6 tbsp Salted Butter
Melt Butter and add to cookie crumbs, till crumbs are fully moist and “stick” together.
Form crust in pie pan by packing crumb mixture firmly covering the bottom and sides of pie pan.
Let rest in the refrigerator for at least 30 minutes before adding pie filling.
In a small saucepan over a low heat, melt baking chips with only ½ cup heavy
whipping cream, being sure to stir constantly.
Once the chips and heavy whipping cream are combined well, remove from
heat and add 1 egg yolk at a time stirring continuously and returning to heat in
between yolks and after.
Keep on med-low heat, continuously stirring till sauce has thicken.
Do Not allow sauce to boil!
Once the sauce has reached the desired thickness remove from heat and let
cool to room temperature.
With hand/stand mixer, whip the remaining heavy cream till it forms stiff
peaks.
Once sauce is at room temperature, fold in whipped heavy cream. Be careful
not to over fold whipped heavy cream or it will lose its stiffness and leave a
soupy mess.
Once chocolate mixture and whipped heavy cream id fully combined fill pie
crust and freeze for at lease 2 hours.
When ready to serve, take pie out of freezer and let sit for 10-15 minutes.
Cut and serve.
Keep pie covered and store in freezer till ready to eat for up to 1 week.
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