A friend of mine had a birthday coming up, it is actually March 14th (Happy Birthday Jamie!). She really doesn't like anyone to acknowledge her birthday at all, silly girl. I love making a big deal out of people's birthdays! It's the one day a year where it can be all about them! Plus doesn't it just make you feel special to have people hoot and holler over you one day? It does me! So I figure it needs to be that way for everyone else!! Especially for people that don't like all the fuss, that makes it even more fun!!
I really wasn't sure what to make for Jamie, but I knew I wanted to do something different. Actually that seems to always be my reason for every occasion, trying to find something new and different. I had remembered reading about these Andes Mint Pie's awhile back and it reminded me of the Olive Garden dessert they used to have on their menu. I don't remember if it was actually called Andes Mint Pie or not, but I remembered it being good! So I did some research on it and sure enough, people all over the Internet have recreated this taste bud treasure!
So I thought I would give it a try for Jamie...note to self I need to always remind myself to STOP doing experimental recipes for special occasions!!! LOL Although this turned out amazing and tasted delicious (which is really all that counts in my book!) the presentation of the mousse was not what I thought it was going to be. It actually wasn't as stiff as I would have liked it. (I am not sure if I didn't cook the yolks enough or beat my whites enough...but I am sure it was in one of those steps!) It looked perfect in the pan... but as soon as I took it out of the springform, the mousse went down the sides (and on the counter!! LOL). It was a mess for sure, but no one cared and it was all gone in about 5 minutes, maybe less!
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 separate 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.
1 box Brownie Mix
1 c Semi Sweet Chocolate Chips
1/4 c Milk
1 pkg Andes Mints Mint
Mousse Pie Directions:
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.
**I didn't drizzle the chocolate sauce on top, I actually thought that would be too much. So I just chopped my extra Andes Mints in the food processor and sprinkled them on top. I think I liked that better! So if you decide to do it this way, just follow the same steps but skip the chocolate sauce part. Also, you certainly could go with homemade brownies, but I was running short on time (because I am getting ready to go on vacation, so I won't be posting for awhile, but promise to return soon!) and used the short cut!**