Andes Recipe Contest – First Place Winner
Submitted By: Gloria Piantek

Ingredients:

• 3/4 cup fine crushed butter flavored crackers
• 1 cup chopped pecans
• 1 (10 oz.) package Andes Crème De Menthe Baking Chips, divided
• 5 eggs, separated
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 (8 ounce) container whipped topping or whipped cream
• Garnish: Fresh Mint Leaves (optional)

Directions:

Preheat oven to 350 degrees F.

In a large bowl, mix crushed crackers, pecans, and 3ounces of Andes Baking Chips; set aside.

In a large mixing bowl, beat egg whites until soft peaks form. Gradually add sugar and baking powder.  Beat until stiff peaks form.  Fold in reserved cracker mixture.  Spread evenly into well-greased 9-1/2 inch pie pan. Bake in preheated oven for 25 minutes. Set aside to cool.

Meanwhile, whisk egg yolks in medium sized saucepan with milk and sugar.  Stir in 5 ounces of baking chips.  Cook slowly over medium-low heat; stirring frequently until mixture thickens slightly, about 7-10 minutes.  Remove from heat; stir in vanilla. Place chocolate filling in medium size bowl and set aside to cool to room temperature.  When pie crust is cool, remove and set aside 2 Tablespoons of baking chips. Stir remaining baking chips into cooled chocolate mixture.

Spread 1 cup whipped cream topping over crust. Drizzle half the chocolate mixture over and run a knife through to marble slightly.  Spread remaining whipped cream topping over the entire top of pie.  Place spoonfuls of remaining chocolate filling over whipped cream topping; swirl chocolate into whipped topping to marbleize. Sprinkle the top with the reserved baking chips. Refrigerate for several hours or until serving.  Garnish the pie with fresh mint leaves if desired.

Yield: 

Serves: about 8 to 10