Peppermint Brownie Pie Recipes

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil and grease the foil; set pan aside., In a bowl, whisk together first 4 ingredients. In a large bowl, beat oil and sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture; stir in peppermint candies. Spread into prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread glaze over brownies; sprinkle with candies. Cut into bars.

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.

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.

Steps:

• Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended. , Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack. , Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour. , Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.

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.