I was not a fan of mint and chocolate. A lot of people saw the appeal, but I didn’t. I didn’t like the combination of the spiciness versus the sweetness of the chocolate. I feel the same towards any other dish. If I’m not a fan of a particular dish or a particular combination *cough sweet and sour cough*, it would take a lot for me to like it. However, if I found a particular dish that I like with that particular combination, then it would be very easy to convert me.
Mary’s mint chocolate chip pie was one of those dishes. Mary was a friend who always brought me one of her experimental desserts. Her mint chocolate chip pie was something that triggered the love for mind and chocolate that I thought I didn’t have. Hers was just the perfect combination of the ingredients that not one of the ingredients overpowered the other. It was just too perfect. Ever since I kind of started appreciating anything with a mint and chocolate combination on it. This recipe over at the Brown Eyed Baker reminds me of Mary’s mint chocolate chip pie. Try it and I’m sure if you’re not a mint and chocolate combination lover, for now, you will soon change your mind!
Photo and recipe courtesy of the Brown Eyed Baker.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can add more Andes chocolate mints if you love a stronger flavor of mint.