Transkei Mud Pie – American Version

foodonia | blog-plate1-410×273.jpg
Serving: 8 | Prep Time: 15 Minutes | Cook Time:

Caramel peppermint fridge tart.

Ingredients
  • 1 cup Whipping Cream
  • 1 can Dulce De Leche (380 G Can)
  • 1 package Andes Baking Chips (10 Oz Package)
  • 3 drops Peppermint Extract, Add 1-2 Extra Drops If Desired
  • 1  Graham Cracker Pie Crust, Store Bought Or Your Favorite Recipe
Directions
  1. Start by whipping the cream in the bowl of a stand mixer using whisk attachment until stiff peaks form. Add the dulce de leche and beat until both ingredients are mixed well together. Add the Andes baking chips (save a few for garnish if desired) and peppermint extract to the mixture. Beat for a couple of strokes until chips and extract are mixed in. Pour the mixture into the pie crust. Spread the mixture evenly. Top the pie with more peppermint chocolate chips and refrigerate for 1-2 hours before serving. The pie will be a little soft (not as firm as a baked pie) but nevertheless, it’s so delish you won’t even care. Enjoy!

0.00 avg. rating (0% score) - 0 votes

honey

carrot

carrots

garlic

garlics

onion

onions

cucumber

cucumbers

avocado

avocados

lemon

lemons

mango

mangos

tomato

tomatoes

apple

apples

radish

radishes

almond

nutmeg

nutmegs

potato

potatoes

broccoli

broccolies

chicken

chickens

strawberry

strawberries

chickpea

chickpeas

orange

oranges

coconut

cinnamon

blackberry

blackberries

egg

eggs

mint

mints

blueberry

blueberries

watermelon

watermelons

melon

melons

grape

grapes

corn

corns

apricot

apricots

cherry

cherries

cherimoya

cherimoyas

cloudberry

cloudberries

date

dates

fig

figs

grapefruit

grapefruits

guava

guavas

feijoa

feijoas

banana

bananas

paprika

peanut

peanuts

mushroom

mushrooms

parsley

basil

black pepper

paprikas

chili

pomegranate

walnuts

thyme

rosemary

sunflower

olive

pine

shrimp

elettaria

chilies