Menu Enter a recipe name, ingredient, keyword...

Starlight Brownie Pie with Peppermint Cream

By

A rich brownie pie layered with a cream cheese filling and a peppermint twist. Perfect for the wintry holidays!

Rate this recipe 4.6/5 (29 Votes)

Ingredients

  • 34 Starlight mints
  • unwrapped
  • 1 package (8 oz.) neufchatel (reduced fat cream cheese)
  • softened
  • 3 eggs
  • divided
  • 2/3 cup +3 tablespoons sugar
  • 1 1/2 teaspoons peppermint extract
  • divided
  • 6 ounces BAKER'S Semi-Sweet Chocolate
  • 1/2 cup butter
  • 1 cup flour
  • 1 teaspoon vanilla extract
  • 1 refrigerated pie crust
  • softened as directed on box
  • 1 (8 oz.) container Whipped topping

Details

Servings 10
Level of difficulty Average
Preparation time 25mins
Cooking time 45mins
Cost Average budget

Preparation

Step 1

Starlight Brownie Pie with Peppermint Cream - Step 1

Heat oven to 350 degrees. Place unwrapped mints in a plastic sandwich bag and crush with a hammer or rolling pin. Set aside

Step 2

Starlight Brownie Pie with Peppermint Cream - Step 2

In medium bowl, beat cream cheese, 1 egg, 3 tablespoons of the sugar and 1/2 teaspoon of the peppermint extract with electric mixer on medium speed until smooth. Set aside.

Step 3

Starlight Brownie Pie with Peppermint Cream - Step 3

In large microwavable bowl, melt butter and chocolate squares in the microwave on high until butter is melted, about 2 minutes; stir until chocolate is completely melted. Add remaining 2/3 cup sugar; mix well. Blend in remaining eggs and vanilla. Stir in flour until well blended. Fold in 2/3 cup crushed mint pieces.

Step 4

Starlight Brownie Pie with Peppermint Cream - Step 4

Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Spread half of the brownie mixture evenly over crust. Carefully spread cream cheese mixture over brownie layer. Top with dollops of remaining brownie mixture and gently pull a butter knife through top layer to swirl. Sprinkle 2 tablespoons of crushed mints over top and bake 45-50 minutes, or until center is set and a toothpick inserted comes out dry or with crumbs. (If necessary, cover crust edges with strips of foil to prevent excessive browning)

Step 5

Cool completely before cutting, about 3 hours. Meanwhile, add 1 teaspoon peppermint extract into whipped topping and stir thoroughly. Refrigerate until ready to serve. Serve pie with a dollop of whipped cream and a sprinkle of remaining crushed mint.

‚Äč

Baked pie can be placed in the refrigerator to speed up cooling time.

You'll also love

Review this recipe

Holiday Chicken Roulade with Pomegranate Pilaf Apple Hash