Ande’s Chocolate Mint Pie

Ande’s Chocolate Mint Pie

This pie is not necessarily healthy for you, however it is not that bad for you either compared to most pies.  The calories are pretty low with this pie.  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 cool whip.  I have to say it’s nice to have treats every now and then and this pie I created is FANTASTIC!  Everyone always compliments me on it and my family fights over the extras, if there are any and usually there aren’t.

Ingredients:

9” Chocolate pie crust (I just buy the pre made kind)

8 oz cool whip, thawed

1.5 - 2 packages hot cocoa mix (I’ve used a few tbsps of just cocoa powder, but the cocoa powder doesn’t blend as easily and can be clumpy sometimes.)

½ tsp peppermint extract

1 package Andes mints (½ the package needs to be cut in half on a diagonal to make pretty triangles of the mints for the top of the pie.  The other ½ is to be cut up into tiny pieces about 9th.)

Hard Shell chocolate topping (the kind that turns hard after it has been poured on ice cream.)

Directions:  Pour a thin layer of the hard shell chocolate topping into the 9” chocolate pie crust.  Sprinkle the little chopped andes mints on the thin chocolate hard shell layer, then let it harden (putting it into the frig or freezer will speed up the process to only a few mins.)  I a bowl fold the cocoa powder into the cool whip.  Then, add in the mint extract.  Once, the hard shell chocolate has hardened top it with the mint-cocoa cool whip mixture and smooth it out in the pie crust.  Top it with the pretty andes mint triangles and sprinkle the top of the pie with a little hard shell chocolate.  Put in the frig to let the chocolate set just a few mins. (or as long as you can hold off eating it.)  Makes about 8 slices.

Nutrition Facts per serving: Cals. 295   Fat 18.25g   Carbs. 31g   Sugar 21.75g   Fiber 1.25g   Protein 2g