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Gluten-Free Crème de Menthe Brownie Pie
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Prep Time:
30 minutes
Total Time:
3 hours
Indulge in a decadent gluten-free mint brownie pie using Betty Crocker™ mix.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Gluten Free Chocolate Brownie Mix
  • 1/4 cup butter, melted
  • 2 whole eggs
  • 1 cup almond milk
  • 1 teaspoon unflavored gelatin
  • 1/3 cup sugar
  • 2 egg yolks
  • 2 tablespoons cornstarch
  • 1 tablespoon crème de menthe
  • 1 tablespoon white crème de cacao
  • 1/8 teaspoon salt
  • 4 oz (half of 8-oz container) Cool Whip frozen whipped topping, thawed
  • 1/2 cup miniature semisweet chocolate chips
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and lightly coat the bottom of an 8- or 9-inch square pan with cooking spray.
  • Combine brownie mix, butter, and eggs in a medium bowl until fully incorporated (the batter will be thick), then spread evenly in the pan.
  • Bake in an 8-inch pan for 28-31 minutes or a 9-inch pan for 26-30 minutes until a toothpick inserted 2 inches from the side of the pan comes out nearly clean. Let it cool completely in the pan on a cooling rack for about 1 hour.
  • In a 3-quart saucepan, combine all filling ingredients except whipped topping and chocolate chips. Cook over medium heat, stirring constantly with a whisk until the mixture comes to a boil. Let it boil and stir for an additional minute until it thickens. Remove from heat and let it cool in the pan in the refrigerator for about 30 minutes.
  • Cut the brownies into bite-sized pieces, approximately 36 pieces. Press the brownie pieces into a 9-inch glass pie plate to form a crust. Mix whipped topping and chocolate chips into the filling. Spoon the filling into the brownie crust and spread it evenly. Chill in the refrigerator for 1 hour before serving.

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