Chocolate Mint Candy Pie Tasty Recipes

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Chocolate Mint Candy Pie

"A minty, chocolaty, and creamy pie. Try it within the summer season as cool and clean dessert. Garnish as preferred with chocolate shavings or more Junior Mints®."

Ingredients :

Brownie Crust:
1 (thirteen ounce) package brownie blend
2 eggs
half of cup vegetable oil
1/four cup water
Filling:
1 tablespoon warm water
1 tablespoon on the spot coffee powder
1 (eight ounce) bundle cream cheese, softened
1 (7 ounce) jar marshmallow cream
6 oz small gentle chocolate protected mints
1 cup whipping cream

Instructions :

Prep : 20M	Cook : 8M	Ready in : P1D

Preheat oven to 350 degrees F (a hundred seventy five degrees C). Grease a 9-inch spherical cake pan.
Prepare brownie blend according to package guidelines (see Editor's Note) and bake as directed, about half-hour. Set aside to cool.
In a huge bowl, dissolve the espresso powder within the water. Add the cream cheese and beat with an electric powered mixer until easy. Blend inside the marshmallow cream.
Melt the mints through putting them in a microwave-secure bowl. Heat on High for 1 1/2 to two mins; stir till smooth. (Or area mints in small saucepan and stir over low heat until melted).
Stir the melted mints into the cream cheese aggregate. As the chocolate cools, it'll shape slivers inside the filling mixture. Whip the cream till medium-stiff peaks shape.
Fold the whipped cream into the filling aggregate and spread it over the cooled crust. Loosely cowl, vicinity into the fridge and relax for several hours or in a single day.

Notes :

Follow the bundle directions, baking time, and amounts of egg, water, and oil for the cakes.
I use four 1.6-ounce bins of Junior Mints® inside the filling.

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