Mint Fudge Pie

Heat oven to 350 ºF. Unroll or unfold pie crust on a lightly floured surface. Roll into a 13-in. round. Fit into a 9-in. pie plate; fold edge under and flute. Combine brownie mix, egg, butter, 1 ⁄3 cup water and 1 ⁄4 tsp mint extract in a large bowl. Stir, as brownie mix package directs, until well blended. Spread 1 1 ⁄3 cups batter in pie crust. Place 10 mint patties, evenly spaced, on batter. Top with remaining batter, spreading to edge and covering patties. Bake 45 minutes, covering crust with foil after 15 minutes to prevent over-browning. Cool on a wire rack until room temperature. Refrigerate at least 30 minutes. Beat cream, sugar and remaining 1 ⁄4 tsp mint extract in a large bowl with mixer on medium-high speed until moist, stiff peaks form when beaters are lifted. Spread over pie. Cut remaining 2 patties in quarters; use with mint to garnish pie.