Ingredients:

• 2 cups vanilla ice cream, softened
• 1 ready-to-use chocolate wafer crumb crust (6 oz. or 9-inch)
• 1-1/2 cups whipping cream, divided
• 2 cups Andes Crème de Menthe Chips or 2 packages 4.67 oz Andes Crème de Menthe Thins, chopped. (28 candies)
• 2 egg yolks

Directions:

1. Stir 1/2 cup of Andes Crème de Menthe chips into ice cream.
2. Spread onto bottom of crust; freeze.
3. Place remaining Andes chips and 1/2 cup whipping cream into medium size microwaveable bowl.
4. Microwave on high 1 1/2 minutes. Stir until chips are completely melted and mixture is thoroughly combined. Stir in egg yolks. Microwave on high 1 minute or until mixture begins to thicken, stirring every 30 seconds. Do not allow to boil. Cool to room temperature.
5. Whip remaining 1 cup whipping cream until stiff peaks form; fold into Crème de Menthe mixture. Spoon over ice cream in crust. Freeze 4 hours or overnight.
6. Conventional: Melt remaining Andes chips with 1/2 cup whipping cream in saucepan over low heat stirring constantly. Remove from heat; stir in egg yolks. Continue heating over medium-low heat 3 to 5 minutes or until mixture begins to thicken. Do not allow to boil. Continue as directed.

Note: Allow pie to stand at room temperature for 10 to 15 minutes before cutting.

Yield:

6 Servings