Andes Mint Pie
In a separate bowl, using a hand blender, whisk egg whites until stiff. Fold the egg whites into the mint and egg yolk mixture a little bit at a time. Next, whip up the heavy cream with a hand-held blender until thick. Fold this a little at a time into the egg and chocolate mix. If you like, you can add a few drops of green food coloring, but it's not necessary for taste.
Next, heat the cream, milk, or half-and-half in a pan on the stove. (Non-stick pans work best.) Add the chocolate chips and melt and continually stir over a low heat until you have a chocolate sauce. Top the cooled pie with the chocolate sauce. Decorate with Andes mints. Also, if you wish, you can crush more Andes mints and when the pie is set and chilled, brush the sides with melted chocolate and press on the crushed mints.