Prep Time: 30 minutes
Total Time: 30 minutes
- 20 chocolate sandwich cookies, crushed
- 1/2 cup butter, melted
- 1 (12-ounce) bag mint chocolate chips
- 1/2 cup light cream
- 1/2 cup heavy cream
- 16 chocolate mint candies (Andes candies), chopped
- 1-1/2 cups white chocolate chips
- 1-1/2 cups heavy cream
- 1 teaspoon mint extract
In medium saucepan, melt mint chocolate chips with light cream and 1/2 cup heavy cream until smooth. Remove from heat and mix well. Pour into pie crust and top with chopped candies; refrigerate.
In another medium saucepan, melt white chocolate chips with 1-1/2 cups heavy cream. Remove from heat and stir until smooth; stir in mint extract. Cover and refrigerate for 2-3 hours until very cold.
Beat white chocolate chip mixture until light and fluffy; be careful not to overbeat or the mixture will break down. Spoon and spread over candies in pie. Cover and refrigerate 4-6 hours before serving. Garnish with more chocolate mint candies, if desired. Serves 8