Olive Garden's Andes Mint Pie
Mint Mousse
1 c Andes Mints, chopped
6 Eggs, separated
3/4 c Heavy Cream
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.
Pie
1 box Brownie Mix
1 c Semi Sweet Chocolate Chips
1/4 c Milk
1 pkg Andes Mints
Mint Mousse
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.