What is not to like? Delicious dark chocolate homemade brownie. In a great pie crust. And there are a couple ways to make it pepperminty. If you can find mint chocolate chips, it's a great way to go. I've seen them around, especially this time of year. Also I saw at Target Andes makes Andes mints baking squares, basically chopped up Andes mints. Another great option. If you can't find anything like that, it will taste the same if you use regular chocolate chips and peppermint extract. And definitely don't forget to garnish with whipped cream and crushed candy canes - just the perfect minty crunch to top these off. And if you really want over-the-top - I mean, it is indulgence season - use this pie as a base for an awesome sundae. Peppermint ice cream, hot fudge, chopped Candy Cane Joe-Joe's, etc. You get the idea.
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
1. In a small saucepan, combine butter and chocolate. Cook and stir over low heat until melted; cool slightly.
2. Meanwhile, preheat oven to 350. Prepare pastry for a single-crust pie in a 9-inch pie dish.
3. 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.
4. Bake in the preheated oven about 55 minutes or until filling is evenly 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.
1 comment:
This is H's new favorite, she keeps talking about it.
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