Andes Chocolate Mint Pie

(Sorry, the pictures are not the usual quality, because I was not at home and everyone couldn't wait for me to take nice pictures.  They were eagerly anticipating a slice of this yummy pie, hovering over my shoulder.)  This pie is not my usual healthy recipe.  However, it is not necessarily that bad for you either compared to most pies.  I made this pie up many years ago for a Holiday dessert and ever since that first year, it is requested every year.  Everyone always compliments me on it and my family fights over the extras, if there are any and usually there aren’t.

This pie is one of the easiest and quickest pies ever.  It’s ready in about 10 minutes.  Whenever I make this pie, it’s so hard not to eat spoonful after spoonful, because it smells and looks so spectacularly delicious.  But, since I’m no longer eating gluten or dairy, this year will be the first that I can’t enjoy a piece.  So sad, I know.  Everyone else will be happy though, because that means one more slice is up for grabs.

The calories are pretty low with this pie, less than 300 per slice.  The sugar and carbs are average for a typical pie.  You can cut down on the fat and calories a little if you use light or fat free whipped topping.  I have to say it’s nice to have treats every now and then and this Andes Chocolate Mint Pie I created is FANTASTIC!  Don’t take my word for it, try it out yourself.  I know you will LOVE it!

Andes Chocolate Mint Pie

Ingredients

• 9 inch chocolate pie crust or Oreo pie crust
• 8 oz. whipped topping (like cool whip), thawed - I recommend TruWhip or Trader Joe's brand, since they don't contain trans fats.
• 2 packages hot cocoa mix
• 1/4 - 1/2 tsp peppermint extract
• 1 package Andes mints or chopped Andes mints (which I usually use.)
• Hard Shell chocolate sundae topping

Directions

If using the whole Andes mints divide the package of Ande’s mints in half.  Cut half of the mints in half on a diagonal to make pretty triangles for the top of the pie. The other half is to be cut up into tiny pieces about eight tiny pieces.  Pour a thin layer of the hard shell chocolate topping into the 9 inch chocolate pie crust.  Sprinkle half of the chopped mints about 1/8 cup on the chocolate hard shell layer, then let it harden in the freezer, only a few minutes.  Meanwhile, in a medium size bowl fold in the packets of cocoa powder into the whipped topping.  Then, add in the mint extract.  And then, fold in the rest of the tiny chopped mints about 1/4 cup.  Once, the hard shell chocolate has hardened top it with the fluffy mint-cocoa mixture and smooth it out in the pie crust.  Top it with the pretty andes mint triangles or sprinkle with the chopped Andes mints and drizzle the top of the pie with a little hard shell chocolate.  Put in the refrigerator to let the hard shell chocolate set just a few minutes. (or as long as you can hold off eating it.)  Makes eight slices.  Enjoy!

Here are a few pictures of what I mean about slicing the andes mints into long triangles for a decorative top.

Nutrition Facts

Serving Size 1 slice

8 Servings per Recipe

Amount Per Serving
Calories 295
Total Fat 18.25g
	Trans Fat 0g
Total Carbohydrate 21.75g
	Dietary Fiber 1.25g
Protein 2g

*Nutrition facts will vary depending on the cocoa mix.

**I always suggest using organic ingredients whenever possible.

***I don't eat this anymore, since it has both gluten and dairy in it.  But, I do make it every Christmas for my family.