Andes Layered Frozen Mousse Pie

1. 1

   Stir 1/2 cup of andes mint baking chips into the softened ice cream.

2. 2

   Spread the ice cream mixture onto the bottom of the pie crust and put in the freezer.

3. 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. 4

   When fully melted, remove mixture from the heat and stir in the egg yolks.

5. 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. 6

   Cool the mixture to room temperature.

7. 7

   Whip the remaining 1 cup of whipping cream until stiff peaks form and fold it into the cooked mixture.

8. 8

   Spread the mixture over the ice cream in the pie crust.

9. 9

   Freeze the pie for a minimum of 4 hours, preferably overnight.

10. 10

    Allow the pie to stand at room temperature for 10-15 minutes before cutting.

* Per serving · 4 servings · Values may vary.