Mint Fudge Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
What's tastier than chocolate-covered mint patties? Patties that are baked in a pie crust between layers of fudgy brownie mix and served chilled, with a topping of fluffy, mint-flavored meringue.
Ingredients
- 1 refrigerated ready-to-use pie crust (from a 15-oz box)
- 1 box Family-Style Dark Chocolate Fudge Brownies mix
- 1 large egg
- 1/3 c. butter
- 1/2 tsp. mint extract
- 1 package snack-size chocolate-covered mint patties (12 patties)
- 1 1/2 c. heavy (whipping) cream
- 1/4 c. sugar
- Garnish: fresh mint
Instructions
- 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.
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