Sunday, April 16, 2017

Peppermint Brownie Pie



  • 1/2 cup butter
  • 3 ounces unsweetened chocolate, chopped
  • Pastry for a Single-Crust Pie
  • 3 eggs, lightly beaten
  • 1 1/2 cups sugar
  • 1/2 cup all-purpose flour
  • 1 tsp vanilla
  • 1 cup mint-flavor semisweet chocolate pieces - OR - 1 cup semisweet chocolate chips and 1/2 tsp peppermint extract
  • Whipped cream, for serving
  • Crushed candy canes, for serving


How to Make It

  • In a small saucepan, combine butter and chocolate. Cook and stir over low heat until melted; cool slightly.
  • Meanwhile, preheat oven to 350. Prepare pastry for a single-crust pie in a 9-inch pie dish.
  • For filling, in a large bowl, combine eggs, sugar, flour and vanilla. Stir in melted chocolate and the chocolate pieces (and pepper mint extract if substituting.) Pour filling into the pastry-lined pie plate.
  • Bake in the preheated oven about 55 minutes or until filling isevenly puffed and edge of filling is slightly cracked. Cool on a wire rack about 20 minutes or until slightly warm (center will sink slightly as pie cools.) Top each serving with whipped cream and, if desired, garnish with a mini candy cane or crushed candy canes. Makes 8 servings.
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