• Prep Time: 30 minutes
  • Cooking Time: 40 minutes
  • Serves: 12 slices of pie

Andes Mint Cheesecake Brownie Pie

  • Recipe Submitted by on

Category: Holiday, Pies, Cheesecakes

 Ingredients List

  • 1 refrigerated pie crust
  • 1 brownie mix (for a 9x13 pan)
  • 1 package cream cheese, softened (8 oz.)
  • 2 Tablespoons sugar
  • 3/4 cup Andes Mint baking chips + extra for garnish
  • 1 teaspoon shortening
  • 1 cup Cool Whip + extra for garnish
  • Hot Fudge


Set the pie crust out 15 minutes before starting. Unroll the crust and place in a 10 inch pie plate. Crimp the edges. Set aside.
Prepare the brownie mix according to the package directions. Pour into the pie crust. Cover the edges of the crust with tin foil to keep from burning. Bake at 350 degrees for 40-45 minutes. Remove and let cool completely. Gently press the brownie down to make it even all over.

Beat the cream cheese and sugar until creamy. Place the Andes mints and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted. Be very careful not to scorch the chocolate. Pour the melted mints into the creamed mixture and beat right away. Fold in the Cool Whip. Spoon onto the cooled brownie pie. Refrigerate until set. Drizzle with hot fudge and top with Cool Whip and extra Andes mint chips. Cut into 12 slices.

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