Brownie Mint Pie

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This recipe is from today's issue of "Dessert Du Jour," the dessert version of the daily recipe newsletters from the Recipe du Jour family. I've subscribed to to these newsletters for years and always enjoy reading what's up with Rich and Tim, the editors. Rich lives in Virginia Beach, where I used to live, and Tim lives near Lake Gaston, not far away. I love it when they write about their boyhood friendship in Norfolk, Virginia, and about their lives today. Makes me feel like I'm back home again.

Oh, and the recipes. Tried and true, real-people style recipes. The kind of recipes I love and you probably do, too, since you're visiting this blog.

Back to today's recipe. It's called Brownie Mint Pie. I had to laugh when I got to the last line, "nutritional info not available." There are some things you just don't want to know.

Brownie Mint Pie

1 (4.6-ounce) package chocolate mints (such as Andes)
1 (15.8-ounce) package brownie mix
1 unbaked (9-inch) deep-dish frozen pastry shell
Vanilla ice cream
Hot fudge topping

Chop chocolate mints; set aside 3 tablespoons. Prepare brownie mix according to package directions, stirring remaining chopped mints into brownie batter. Pour into pastry shell.

Bake at 350F for 45 minutes or until done; cool slightly. Serve with ice cream, hot fudge topping, and 3 tablespoons chopped mints. Yield: 1 (9-inch) pie.

(nutritional info not available)

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