Transkei Mud Pie – American Version

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!