Peppermint-Fudge Pie

With its rich chocolate sauce, peppermint ice cream, and meringue topping, this pie is the ultimate dessert indulgence.

Peppermint-Fudge Pie Enlarge Image
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7 users rated this recipe an average rating of 4.5
Makes:
12 servings
Prep:
50 mins
Freeze:
2 hrs plus 6 hours
Bake:
10 mins to 12 mins 375/475 degrees F
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Peppermint-Fudge Pie

Ingredients
 
Chocolate Crumb Crust
1
cup sugar
1
5 ounce can (2/3 cup) evaporated milk
2
tablespoons butter
2
ounces unsweetened chocolate, cut up
1
teaspoon vanilla
2
pint (4 cups) peppermint ice cream
3/4
cup sugar
1/2
cup boiling water
1/4
cup meringue powder*
10
striped round peppermint candies, crushed (1/4 cup)

Directions

  1. Prepare Chocolate Crumb Crust. For fudge sauce: In a small saucepan, combine the 1 cup sugar, the evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 1-1/2 cups, stirring occasionally. Remove from heat; stir in vanilla. If necessary, beat until smooth with wire whisk or rotary beater. Set aside to cool completely.
  2. In a chilled bowl, stir 1 pint of the peppermint ice cream until softened (photo 1). Spread over cooled Chocolate Crumb Crust. Place the cooled fudge sauce in a pastry bag fitted with a round tip about 1/4-inch in diameter.** Pipe half of the cooled fudge sauce over ice cream (photo 2). Freeze about 2 hours or until nearly firm. Repeat with the remaining peppermint ice cream and the remaining fudge sauce. Return to freezer while preparing meringue.
  3. For meringue:
  4. In a medium bowl, dissolve the 3/4 cup sugar in the boiling water. Cool to room temperature. Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed candy into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm.
  5. Preheat oven to 475 degrees F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Sprinkle with the remaining crushed candy before serving. Makes 12 servings.

From the Test Kitchen

**Test Kitchen Tip:

If you do not have a pastry bag, dollop small spoonfuls of the fudge sauce over the ice cream layer.

*Test Kitchen Tip:

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

Make-Ahead Tip:

Bake and cool this pie as directed; place pie in a freezer bag. Freeze for up to 4 months.

Chocolate Crumb Crust

Ingredients

 
Nonstick cooking spray
1
cup finely crushed vanilla wafers (about 30 cookies)
1/3
3
3
tablespoons butter

Directions

  1. Preheat oven to 375 degrees F. Lightly coat an 8-inch springform pan with cooking spray; set aside. In a medium bowl combine vanilla wafers, powdered sugar, and cocoa powder. Stir in melted butter. Press crumb mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack.
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