Recipe Exchange: Brownie Peppermint Pie

Photo: Oh So ShAbBy By Debbie Reynolds shares Brownie Peppermint Icecream Pie, So yummy! Ingredients 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  Directions 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.  Nutritional 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

From Oh So Shabby on Facebook

I’m here to finally share my birthday dessert from 3 weeks ago for this week’s Recipe Exchange with Little House on the Prairie Living. I also put it off from Tuesday this week because I posted for our little sweetheart’s birthday instead.

It’s a very easy recipe and perfect since I like to have Peppermint ice cream for my birthday. Someone shared the recipe on Facebook, so that’s how I found it. I felt silly, like “Why didn’t I think of that? :> I have tweaked it a bit, by the way. So here you go!

Brownie Peppermint Ice Cream Pie

Ingredients
1 package fudge brownie mix (8-inch square pan size)
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 (if desired) I may use my peppermint pieces on top next time.
Directions
Prepare brownie batter according to package directions. Spread onto the bottom and up the sides of a greased 9-in. pie plate. I had to weigh it down with parchment paper and beans to make it stay up the sides, until it cooked enough to stay. About half the cooking time. 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.
Spread crust 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.

Here are the photos from my first try, not quite as perfect, but it tasted GREAT!!!!

 

 

 

 

 

 

 

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We topped each slice separately, knowing the leftovers would be going back into the freezer.

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It didn’t get to freeze the full 4 hours, so ours was a bit melty…

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But, oh so yummy!

Do you have a favorite birthday dessert?

 

 

 

 

 

 

 

Post image for Old Fashioned Recipe Exchange 1/15

Growing Home

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