Brownie-Peppermint Ice Cream Pie

A rich, chocolaty brownie crust is a perfect partner to refreshing peppermint ice cream. Holiday guests have come to expect this make-ahead dessert.—Carol Gillespie, Chambersburg, Pennsylvania

8 Servings

Prep: 30 min.

Bake: 35 min. + freezing
1 package fudge brownie mix (8-inch square pan size)
1/2 cup vanilla or white chips
1/2 cup 60% cacao bittersweet chocolate baking chips
1/3 cup caramel ice cream topping
1 pint peppermint ice cream, softened
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/8 teaspoon peppermint extract
1/4 cup crushed peppermint candies

•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 near
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.

Yield: 8 servings.

Nutrition Facts: 1 piece equals 664 calories, 37 g fat (15 g saturated fat), 83 mg cholesterol, 322 mg sodium, 81 g carbohydrate, 2 g fiber, 7 g protein.


Categories: Sweet Side of Pies | Leave a comment

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