Andes Layered Frozen Mousse Pie

Total Time: 4 hrs 20 mins Preparation Time: 4 hrs Cook Time: 20 mins

Ingredients

• 2 cups vanilla ice cream, softened
• 2 cups andes mint baking chips, divided
• 1 (9 inch) chocolate graham wafer pie crust
• 1 1/2 cups whipping cream, divided
• 2 egg yolks

Recipe

• 1 stir 1/2 cup of andes mint baking chips into the softened ice cream.
• 2 spread the ice cream mixture onto the bottom of the pie crust and put in the freezer.
• 3 melt the remaining andes mint baking chips with 1/2 cup of the whipping cream in a saucepan over low heat, stirring constantly.
• 4 when fully melted, remove mixture from the heat and stir in the egg yolks.
• 5 put the mixture back on the stove and continue heating it over medium-low heat for 3-5 minutes or until the mixture begins to thicken, stirring constantly. do not allow it to boil.
• 6 cool the mixture to room temperature.
• 7 whip the remaining 1 cup of whipping cream until stiff peaks form and fold it into the cooked mixture.
• 8 spread the mixture over the ice cream in the pie crust.
• 9 freeze the pie for a minimum of 4 hours, preferably overnight.
• 10 allow the pie to stand at room temperature for 10-15 minutes before cutting.