Best Peppermint Brownie Pie Recipes

BROWNIE-PEPPERMINT ICE CREAM PIE

Steps:

• Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack. , Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm., Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners' sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.

BROWNIE BRITTLE PEPPERMINT CHOCOLATE PIE

Steps:

• Grease a 9 inch pie pan.
• Add melted butter to brownie brittle crumbs and mix until combined.
• Press brownie brittle mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
• Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
• Add chocolate chips and remaining milk to a sauce pan and melt on med-low heat until smooth, whisking to keep from burning.
• Once melted, add cornstarch mixture and peppermint extract and whisk together.
• Bring the mixture to a boil, whisking constantly. It will begin to thicken.
• Once boiling, whisk continuously for about 2 minutes, until fully thickened.
• Pour mixture into crust.
• Refrigerate for about an hour, then make ganache.
• To make the ganache, put chocolate chips into a metal bowl.
• Put heavy cream into a microwave safe bowl, or glass measuring cup. Microwave until it begins to boil, then remove and pour over the chocolate.
• Immediately cover tightly with clear wrap and let sit for about 5 minutes.
• Remove wrap and whisk until smooth.
• Grap pie from refrigerator and pour ganache over top of the pie, spreading into an even layer.
• Refrigerate pie until completely set, another hour or two.
• Once ready to serve, top pie with whipped cream, peppermint crunch baking pieces and chocolate sauce.

PEPPERMINT BROWNIE PIE

Steps:

• 1. For filling, In a heavy saucepan, melt butter and unsweetened chocolate over low heat, stirring frequently. Cool 20 minutes.
• 2. Prepare, roll out pastry. Line a 9 inch pie plate with pastry, trim and crimp edge.
• 3. In mixing bowl, mix eggs, sugar, flour and vanilla. Stir in chocolate mixture and chocolate pieces. Pour into pie shell.
• 4. Bake pie in 350 degree oven for about 55 minutes or until filling is evenly puffed and edges of filling are slightly craked. Cool on wire rack, center will sink slightly as pie cools. Serve with whipped cream and if you like shaved candies. I have used a candy cane and chopped into small pieces to sprinkle on top of whipped cream.
• 5. Note: if you can not find the mint flavored chocolate chips, use regular chocolate chips and add 1/2 tsp peppermint extract to the batter.

PEPPERMINT BROWNIE PIE

Steps:

• For filling: In a heavy small saucepan, melt butter and chocolate over low heat, stirring frequently. Cool 20 minutes.
• Meanwhile, prepare and roll out pastry. Line a 9-inch pie plate with pastry; trim and crimp edge.
• In a mixing bowl, combine eggs, sugar, flour and vanilla. Stir in the chocolate mixture and chocolate pieces. Pour into pastry lined pie plate.
• Bake pie in a 350 degree oven about 55 minutes or until filling is evenly puffed and edges of filling are slightly cracked.
• Cool on wire rack (center will sink slightly as pie cools). Serve with whipped cream.