Andes Mint Cheesecake Brownie Pie
Andes Mint Cheesecake Brownie Pie: A no bake mint cheesecake mousse on top of the brownie pie creates a delicious and easy dessert.
Andes Mint Cheesecake Brownie Pie: A no bake mint cheesecake mousse on top of the brownie pie creates a delicious and easy dessert.
- Carbohydrate 12.7509666666667 g
- Cholesterol 0.202871034509629 mg
- Fat 5.01873637114815 g
- Fiber 0.4899999888738 g
- Protein 0.8071 g
- Saturated Fat 1.9415663575727 g
- Serving Size 1 1 slices of pie (25g)
- Sodium 672.393334512841 mg
- Sugar 12.2609666777929 g
- Trans Fat 0.451836533663852 g
- Calories 99 calories
Step-by-step
- Preheat oven to 350 degrees.
- Set the pie crust out 15 minutes before starting. Unroll the crust and place in a 9.5 inch deep dish pie plate. Crimp the edges. Set aside.
- Prepare the brownie mix according to the package directions. Pour into the pie crust. Cover the edges of the crust with tin foil to keep from burning. Bake for 40-45 minutes.
- Remove and let cool completely. Gently press the brownie down to make it even all over.
- Beat the cream cheese and sugar until creamy.
- Place the Andes mints and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted. Be very careful not to scorch the chocolate.
- Pour the melted mints into the creamed mixture and beat right away.
- Fold in the Cool Whip. Spoon onto the cooled brownie pie. Refrigerate until set. Drizzle with hot fudge and top with Cool Whip and extra Andes mint chips.
Crust and Base Foundations
Substituting a standard pastry dough with a graham cracker crumb crust alters the structural integrity entirely, requiring a shorter blind-bake at 350 degrees Fahrenheit. Unrolling a refrigerated pastry crust demands a 15-minute rest at room temperature to prevent tearing along the folds. Covering the crimped edges with aluminum foil blocks direct heat, stopping the thin dough perimeter from burning before the dense brownie center cooks through. Pressing the cooled brownie layer downward creates a flat surface, ensuring the subsequent mousse layer distributes evenly across the diameter.Melting Chocolate and Cream Cheese Mechanics
Combining melted chocolate with cold dairy causes immediate seizing, so soften the cream cheese to room temperature before beating it with the granulated sugar. Incorporating shortening into the Andes mint chips lowers the melting point and prevents the cocoa butter from seizing during microwave heating. Heat the chips in 30-second increments while stirring vigorously between cycles to avoid scorching the milk solids. Folding whipped topping into the warm chocolate mixture must occur gently to preserve the trapped air bubbles that lighten the heavy cream cheese base.Chilling and Holding Dynamics
Refrigerating the assembled pie for at least two hours allows the starches in the brownie and the fats in the cream cheese to firm up for clean slicing. Freezing this dessert is not recommended because the emulsion in the whipped topping breaks upon thawing, releasing moisture that ruins the texture of the brownie crust. Holding the finished pie in the refrigerator for up to 48 hours maintains the structural integrity of the mousse without sacrificing the crispness of the pie edge.
