Andes Layered Frozen Mousse Pie - cooking recipe

Ingredients

2 cups vanilla ice cream, softened
2 cups Andes mint baking chips, divided
1 (9 inch) chocolate graham wafer pie crust
1 1/2 cups whipping cream, divided
2 egg yolks

Preparation

Stir 1/2 cup of andes mint baking chips into the softened ice cream.
Spread the ice cream mixture onto the bottom of the pie crust and put in the freezer.
Melt the remaining andes mint baking chips with 1/2 cup of the whipping cream in a saucepan over low heat, stirring constantly.
When fully melted, remove mixture from the heat and stir in the egg yolks.
Put the mixture back on the stove and continue heating it over medium-low heat for 3-5 minutes or until the mixture begins to thicken, stirring constantly. Do not allow it to boil.
Cool the mixture to room temperature.
Whip the remaining 1 cup of whipping cream until stiff peaks form and fold it into the cooked mixture.
Spread the mixture over the ice cream in the pie crust.
Freeze the pie for a minimum of 4 hours, preferably overnight.
Allow the pie to stand at room temperature for 10-15 minutes before cutting.